South Indian Corporate Chef

BYOM Consultancy Services; Hyderabad; On-site; INR 900,000 - 1,500,000; Full time

Job summary

BYOM Consultancy Services in Hyderabad seeks a creative, hands-on South Indian Corporate Chef based in Hyderabad to lead culinary concepts for diverse client projects. You will design authentic menus, standardize recipes, and set up efficient kitchen operations across multiple restaurants.

The role requires extensive experience as a Senior/Corporate Chef in South Indian cuisines and strong leadership to train client kitchen teams while ensuring strict hygiene and cost control.

Qualifications

• Diploma or degree in Culinary Arts, Hotel Management, or equivalent preferred.
• Strong knowledge of HACCP/FSSAI guidelines and kitchen safety.
• Senior/Corporate Chef experience in South Indian cuisines.

Responsibilities

• Develop, test, and standardize authentic and modern South Indian menus.
• Travel to client locations in Hyderabad to implement kitchen workflows.
• Train and mentor kitchen staff on preparation, plating, hygiene, and portions.
• Calculate recipe costs, establish SOPs, and optimize kitchen layouts.
• Ensure quality control and consistency across client projects.

Skills

South Indian cuisine expertise

Menu engineering

Staff training

Costing & SOPs

Leadership & consulting

English & Telugu communication

Education

Diploma or degree in Culinary Arts/Hotel Management

Job description

Type: Full-time

Eligibility: Candidates must be currently residing in Hyderabad.

We’re Hiring: South Indian Corporate Chef

Location: Hyderabad, Telangana

Type: Full-time

Eligibility: Candidates must be currently residing in Hyderabad.

About BYOM Consultancy Services

At BYOM Consultancy Services, we are passionate about transforming culinary visions into successful, sustainable restaurant operations. From fine dining and traditional eateries to modern fusion concepts, we partner with restaurateurs to build extraordinary dining experiences. As we expand our consulting footprint, we are seeking an experienced South Indian Corporate Chef who brings traditional authenticity, modern kitchen efficiency, and a passion for culinary excellence.

About the Role

We are looking for a creative, hands‑on South Indian Corporate Chef based in Hyderabad to join our company.

In this role, you will be the culinary brain behind our clients' South Indian menu concepts. You will work side‑by‑side with our consultants and client teams to design authentic and innovative South Indian menus, standardize recipes, train kitchen staff, and set up smooth kitchen operations across diverse restaurant projects.

What You’ll Do Day-to-Day:

• Menu Engineering & Innovation: Develop, test, and standardize authentic and modern South Indian dishes tailored to distinct restaurant concepts and target demographics.
• On-Site Implementation: Travel alongside our consulting team to client locations across Hyderabad to set up kitchen workflows, conduct tastings, and oversee launch operations.
• Staff Training & Mentorship: Train, mentor, and upskill kitchen teams on authentic preparation techniques, plate presentation, hygiene standards, and portion control.
• Costing & Operations: Calculate recipe food costs, establish kitchen SOPs (Standard Operating Procedures), and optimize kitchen layouts for efficient service.
• Quality & Consistency Control: Ensure strict quality control, ingredient sourcing standards, and consistency across single and multi‑outlet client setups.

What We’re Looking For:

• Based in Hyderabad: You must currently reside in Hyderabad and be available to visit client locations and kitchens across the city as needed.
• Culinary Expertise: Extensive, proven experience as a Senior Chef, Head Chef, or Corporate Chef specializing in South Indian cuisines (Andhra, Telangana, Tamil, Kerala, and Karnataka culinary traditions).
• Consulting & Leadership Skills: Strong leadership, communication, and teaching skills to effectively train client kitchen staff and present ideas to restaurant owners.
• Operational Knowledge: Solid understanding of food costing, kitchen management, inventory control, and food safety/hygiene standards (HACCP/FSSAI guidelines).
• Adaptability & Creativity: Ability to balance traditional, authentic flavors with modern presentation trends and operational scalability.
• Language Skills: Strong verbal communication skills in English and local languages (Telugu is highly preferred for effective kitchen team interaction).
• Education: A diploma or degree in Culinary Arts, Hotel Management, or equivalent professional culinary credentials is preferred.