Corporate Chef

Konnect Consultants Kota; Gumanpura; On-site; INR 670,000 - 781,000; Full time

Job summary

Konnect Consultants Kota is seeking a Corporate Chef to lead an active kitchen in Kota, Rajasthan. You will oversee day-to-day operations, supervise staff, plan menus, control costs, and ensure top-quality food presentation.

The role requires proven leadership in corporate or large-scale kitchens, expertise in menu development, food costing, inventory management, and strict adherence to safety and hygiene standards. Salary 60k-70k INR/month, negotiable based on experience.

Qualifications

• Proven experience as a Chef / Corporate Chef / Head Chef in a professional kitchen.

Responsibilities

• Oversee day-to-day kitchen operations and ensure smooth workflow.
• Supervise, manage, and motivate kitchen staff to maintain productivity and discipline.
• Plan and develop menus based on customer preferences, operational requirements, and cost targets.
• Prepare and monitor food costing, portion control, and recipe standards.
• Ensure consistent quality, taste, presentation, and portion sizes.
• Monitor food inventory, stock levels, and kitchen requirements.
• Control food wastage and implement effective cost-control measures.
• Ensure strict compliance with food safety, hygiene, and sanitation standards.
• Train and guide kitchen staff on cooking techniques, hygiene, safety, and standard operating procedures.
• Coordinate with management and other departments for smooth kitchen operations.
• Maintain proper kitchen documentation, including recipes, costing, inventory, and wastage records.
• Identify opportunities to improve kitchen efficiency and overall food operations.

Skills

Menu planning

Food costing

Inventory management

Staff supervision

Leadership

Food safety

Job description

Position: Corporate Chef

Salary: 60,000 - 70,000 per month

Salary: Negotiable based on experience and expertise

Key Responsibilities

• - Oversee day-to-day kitchen operations and ensure smooth workflow.
• - Supervise, manage, and motivate kitchen staff to maintain productivity and discipline.
• - Plan and develop menus based on customer preferences, operational requirements, and cost targets.
• - Prepare and monitor food costing, portion control, and recipe standards.
• - Ensure consistent quality, taste, presentation, and portion sizes.
• - Monitor food inventory, stock levels, and kitchen requirements.
• - Control food wastage and implement effective cost-control measures.
• - Ensure strict compliance with food safety, hygiene, and sanitation standards.
• - Train and guide kitchen staff on cooking techniques, hygiene, safety, and standard operating procedures.
• - Coordinate with management and other departments for smooth kitchen operations.
• - Maintain proper kitchen documentation, including recipes, costing, inventory, and wastage records.
• - Identify opportunities to improve kitchen efficiency and overall food operations.

Requirements

• - Proven experience as a Chef / Corporate Chef / Head Chef in a professional kitchen environment.
• - Strong experience in kitchen supervision and staff handling.
• - Excellent knowledge of menu planning, food costing, inventory, and portion control.
• - Strong understanding of food safety and hygiene standards.
• - Excellent leadership, organizational, and communication skills.
• - Ability to work under pressure and manage multiple kitchen operations efficiently.
• - Candidates with experience in corporate kitchens, hotels, restaurants, or large-scale food operations will be preferred.