Chef Manager

Food Whisperer; Pune District; On-site; INR 900,000 - 1,300,000; Full time

Job summary

Food Whisperer is seeking a Chef Manager to oversee end-to-end kitchen operations, ensuring consistent food quality, cost control, hygiene compliance, and strong people management. The role blends hands-on cooking with operational leadership to support scaling and daily efficiency.

The ideal candidate will have 4–7 years of kitchen experience, including 2–3 years in a managerial role, with exposure to QSR, cloud kitchen, casual dining, or central kitchen setups and a solid grasp of food costing

Qualifications

• Diploma or degree in Hotel Management or Culinary Arts preferred.
• 4–7 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.

Responsibilities

• 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.
• 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.
• 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.
• 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

Kitchen operations

Food quality

Cost control

Hygiene standards

Team management

Leadership

Menu costing

Inventory control

Vendor coordination

SOP development

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
• 4–7 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