Chef Manager

Food Whisperer; Bengaluru; On-site; INR 1,200,000 - 2,000,000; Full time

Job summary

Food Whisperer in Bengaluru is seeking a Chef Manager to oversee end-to-end kitchen operations, ensuring consistent food quality, cost control, hygiene compliance, and team performance to support scaling and daily efficiency.

You will plan production, manage inventories and vendor coordination, lead chefs and staff, implement SOPs, and ensure safety standards under FSSAI guidelines. A Diploma/Degree in Hotel Management or Culinary Arts and 6–10 years experience are preferred.

Qualifications

• Diploma or degree in Hotel Management or Culinary Arts preferred.
• 6–10 years of kitchen experience with 2–3 years in a managerial role.
• Experience in QSR, cloud kitchen, casual dining, or central kitchen ops.
• Strong knowledge of Indian and international cuisines relevant to the brand.
• Solid understanding of food costing, inventory and SOP-driven kitchens.
• Leadership mindset with a hands-on approach.
• Excellent communication and problem-solving skills.

Responsibilities

• Plan, prepare, and oversee daily kitchen production per Food Whisperer standards.
• Ensure consistency in taste, presentation, portioning and plating.
• Develop, standardize, and update recipes, SOPs, and processes.
• Monitor food quality during prep, service, and dispatch.
• Manage food cost, wastage control, and yield optimization.
• Plan procurement, vendor coordination, and material forecasting.
• Maintain inventory, FIFO, and daily consumption reports.
• Support menu costing and margin improvement initiatives.
• Lead, train, and supervise chefs, commis, and kitchen staff.
• Prepare duty rosters and manage attendance to ensure adequate staffing.
• Conduct on-the-job training and skills development.
• Maintain discipline, motivation, and a high-performance culture.
• Ensure adherence to FSSAI, food safety and hygiene standards.
• Maintain cleanliness and pest-control practices; conduct audits.
• Ensure compliance with local health and safety regulations.
• Coordinate with operations, procurement, and service teams.
• Handle customer feedback related to food quality and take corrective action.
• Prepare daily/weekly kitchen MIS reports (food cost, wastage, manpower).
• Support new outlet launches, menu trials, and pilot projects.

Skills

Leadership

Team management

Food cost control

Inventory management

Quality control

SOP implementation

Communication

Time management

Education

Diploma / Degree in Hotel Management or Culinary Arts

Job description

The Chef Manager will be responsible for end-to-end kitchen operations at Food Whisperer, ensuring consistent food quality, cost control, hygiene compliance, and team management. The role combines hands-on cooking expertise with strong operational and people-management skills to support scaling and daily efficiency.

Key Responsibilities

Kitchen Operations & Food Quality

• Plan, prepare, and oversee daily kitchen production as per Food Whisperer standards
• Ensure consistency in taste, presentation, portioning, and plating
• Develop, standardize, and update recipes, SOPs, and kitchen processes
• Monitor food quality during prep, service, and dispatch
• Manage food cost, wastage control, and yield optimization
• Plan procurement, vendor coordination, and raw material forecasting
• Maintain inventory, stock rotation (FIFO), and daily consumption reports
• Support menu costing and margin improvement initiatives

Team Management

• Lead, train, and supervise chefs, commis, and kitchen staff
• Prepare duty rosters, manage attendance, and ensure adequate staffing
• Conduct on-the-job training and skill development
• Maintain discipline, motivation, and a high-performance kitchen culture

Hygiene, Safety & Compliance

• Ensure strict adherence to FSSAI, food safety, and hygiene standards
• Maintain cleanliness, sanitation, and pest-control practices
• Conduct regular audits and corrective actions
• Ensure compliance with local health and safety regulations

Coordination & Reporting

• Coordinate with operations, procurement, and service teams
• Handle customer feedback related to food quality and take corrective action
• Prepare daily/weekly kitchen MIS reports (food cost, wastage, manpower)
• Support new outlet launches, menu trials, and pilot projects

Desired Candidate Profile

• Diploma / Degree in Hotel Management or Culinary Arts preferred
• 6-10 years of kitchen experience, with at least 2-3 years in a managerial role
• Experience in QSR, cloud kitchen, casual dining, or central kitchen operations
• Strong knowledge of Indian & international cuisines (as relevant to the brand)
• Good understanding of food costing, inventory, and SOP-driven kitchens
• Leadership mindset with hands-on approach
• Kitchen operations & team leadership
• Food costing & inventory control
• SOP & process orientation
• Hygiene & compliance management
• Time management and multitasking
• Strong communication & problem-solving skills