Corporate Chef

Alliance Recruitment Agency; Ahmedabad District; On-site; INR 900,000 - 1,300,000; Full time

Job summary

A leading recruitment agency is seeking an experienced Corporate Chef in Ahmedabad, Gujarat. The ideal candidate will oversee kitchen operations, ensure consistency in food quality, and lead menu innovation. Strong expertise in Indian cuisine, particularly Tandoor operations, is essential. The role requires effective leadership and communication skills to manage multi-location kitchens for a reputed hospitality group.

Qualifications

• Proven experience as a Corporate Chef, Sous Chef or Head Chef in a reputed hospitality group or restaurant brand.
• Expertise in Tandoor and Indian regional cuisines is a must.
• Ability to manage multi-location operations.
• Ability to manage multi-location operations.
• Culinary degree or professional certification preferred.

Responsibilities

• Oversee and standardize food quality and hygiene across all kitchens/outlets.
• Develop and execute innovative Indian and fusion menus with a focus on Tandoor-based dishes.
• Train and mentor kitchen teams to maintain high culinary standards.
• Ensure cost control through effective inventory and waste management.
• Conduct regular kitchen audits to ensure adherence to safety and hygiene protocols.
• Collaborate with management on new product development and seasonal menu updates.
• Evaluate kitchen performance metrics and implement continuous improvement plans.

Skills

Tandoor operations

Indian cuisine

Leadership

Communication skills

Menu innovation

Education

Culinary degree or professional certification

Job description

We are seeking a highly skilled and creative Corporate Chef with strong expertise in Indian cuisine both Veg & Non Veg and hands‑on experience in Tandoor operations. The ideal candidate will oversee kitchen operations across multiple outlets, ensure consistency in taste and presentation, and lead menu innovation aligned with brand standards.

Key Responsibilities

• Oversee and standardize food quality, presentation, and hygiene across all kitchens/outlets.
• Develop and execute innovative Indian and fusion menus, with a focus on Tandoor‑based dishes.
• Train, mentor, and supervise kitchen teams to maintain high culinary standards.
• Ensure cost control through effective inventory and waste management.
• Conduct regular kitchen audits to ensure adherence to safety and hygiene protocols.
• Collaborate with management on new product development and seasonal menu updates.
• Evaluate kitchen performance metrics and implement continuous improvement plans.

Requirements

• Proven experience as a Corporate Chef / Sous Chef / Head Chef in a reputed hospitality group or restaurant brand.
• Expertise in Tandoor and Indian regional cuisines is a must.
• Strong leadership and communication skills.
• Ability to manage multi‑location operations.
• Culinary degree or professional certification preferred.

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Customer Service, Art/Creative, and Other

Industries

Hotels and Motels, Restaurants, and Business Consulting and Services

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