Executive Chef

Craft My Plate; Hyderabad; On-site; INR 3,500,000 - 5,500,000; Full time

Benefits offered by this job

ESOPs

Job summary

CraftMyPlate, a Hyderabad-based food-tech company, is seeking an Executive Chef to build and maintain culinary systems ensuring consistent taste, strict food safety, and accurate portioning as we scale.

You will standardize recipes, set SOPs, lead trials, manage packing and labeling, and collaborate with Ops and Tech to implement digital quality logs. 6+ years of high-volume kitchen leadership preferred.

Qualifications

• 6+ years of professional kitchen experience in high-volume settings.
• Strong expertise in recipe standardization, SOP development, and large-batch operations.
• Hands-on leader skilled at diagnosing quality issues, optimizing yields, and coaching kitchen teams.
• Proficient with Excel/Google Sheets and digital quality checklists.

Responsibilities

• Standardize recipes, methods, portion sizes, and plating guidelines across all menu categories.
• Conduct daily tastings, spot checks, and regular audits of central kitchen and vendor kitchens; analyze feedback to pinpoint root causes.
• Build SOPs for prep, cooking-to-delivery timelines, holding, packing, labeling, and dispatch with strict packing standards including temperature and safety compliance.
• Lead trials for new dishes and vendor partners; maintain food cost discipline; train kitchen teams and vendors; collaborate with Ops and Tech on digital quality logs and KPIs.

Skills

Recipe standardization

SOP development

Quality issue diagnosis

Team coaching

Tools

Excel/Google Sheets

Job description

CraftMyPlate is a Hyderabad-based food-tech company specializing in bulk food ordering and event catering. Customers book events seamlessly through our app, and we deliver high-quality dining experiences through our central kitchen and trusted vendor partners.

We are looking for an Executive Chef who can build and maintain the culinary systems that guarantee consistent taste, uncompromised quality, accurate portioning, and strict food safety as we scale rapidly across the region.

What You'll Do

1. Taste and Recipe Standards

• Standardize recipes, methods, timing, taste benchmarks, and portion sizes across all menu categories.
• Define visual presentation standards and plating guidelines for bulk catering and event orders.

2. Quality Control

• Conduct daily pre-dispatch tastings, spot checks, and regular audits of our central kitchen and vendor kitchens.
• Analyze customer feedback, complaints, and tasting scores to pinpoint root causes and eliminate dish failures at the source.

3. Process, Timing & Packing

• Build robust SOPs for prep, cooking-to-delivery timelines, holding, packing, labeling, and dispatch.
• Enforce strict packing standards including container selection, temperature maintenance, spill safety, and full FSSAI compliance.

4. Menu & Trials

• Lead trials for new dishes, ingredients, and vendor partners with a focus on taste, cost, scalability, and repeatability.
• Maintain food cost discipline through yield optimization, portion control, and waste reduction strategies.
• Train and coach kitchen teams and vendor partners to ensure strict adherence to SOPs and quality benchmarks.
• Collaborate with Ops and Tech teams to implement digital quality logs, SOP checklists, and track key operational metrics.

What We're Looking For

• 6+ years of professional kitchen experience, ideally in high-volume setups ( central kitchens, bulk catering, QSRs, cloud kitchens, or premium hotel chains).Stron
• g expertise in recipe standardization, SOP development, and large-batch culinary operations.Hands
• -on leader skilled at diagnosing quality issues, optimizing yields, and coaching kitchen teams.Tech-
• comfortable and proficient with Excel/Google Sheets and digital quality checklists.

Good to Have

• Experience managing multi-kitchen operations or external vendor partners.
• Deep understanding of Hyderabadi, North Indian, and South Indian cuisines.
• Formal certifications or experience with FSSAI, HACCP, or food safety auditing.

What We Offer

• Direct ownership of culinary systems and overall food quality in a high-growth food-tech environment.
• High visibility and direct collaboration with the founders.
• Competitive salary + ESOPs.

• Location: Attapur, Hyderabad | Onsite
• Job Type: Full-time | 6 days/week
• Experience: 6–12 years
• Salary: Competitive (Based on experience) + ESOP

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