239 Culinary Chef jobs in India

Role:  Culinary Chef
Experience:  4+ Years
Location:  Mumbai (5 days WFO)

About Company:

Graviss Foods Pvt Ltd (GFPL), A company under the Graviss Group is the Master Franchisee for Baskin Robbins brand in India and South Aisa. Baskin Robbins is the largest Ice Cream Franchise with over 900 Parlors & 53 Dark Kitchens. Baskin Robbins has 7000 premium points of presence across General Trade, Modern Trade, HORECA and Alternate Channels. We are one of the few plants outside USA that is licensed to produce Baskin Robbins Ice creams. Our franchise model is recognised widely as amongst the most successful Franchise models in India since'93.

About the Role:
We are seeking a passionate and innovative Culinary Chef to join our team in Mumbai . The ideal candidate will bring creativity, consistency, and leadership to our kitchen while ensuring high-quality food experiences for our customers.

Key Responsibilities:

• Innovate and introduce new recipes and menu items.

• Standardize recipes, ensuring uniform taste and presentation.

• Uphold hygiene and food safety standards in line with FSSAI guidelines.

• Supervise and train kitchen staff for smooth day-to-day operations.

• Manage food costs, kitchen inventory, and minimize wastage.

Requirements:

• 4+ years of professional experience as a chef in hotels, restaurants, or QSRs.

• Strong understanding of Indian and/or international cuisines.

• Knowledge of food safety regulations and kitchen management practices.

• Ability to work in a fast-paced environment while maintaining quality.

• Degree/Diploma in Culinary Arts, Hotel Management, or equivalent.

• Conceptualize and develop innovative menu items and culinary concepts.
• Create detailed recipes, including ingredient lists, preparation methods, and plating instructions.
• Conduct taste testing and gather feedback to refine dishes.
• Perform cost analysis for menu items to ensure profitability.
• Research food trends and emerging culinary techniques.
• Collaborate with marketing and operations teams on menu launches.
• Source high-quality ingredients and develop relationships with suppliers.
• Ensure adherence to food safety, hygiene, and sanitation standards.
• Train kitchen staff on new menu items and preparation techniques.
• Maintain a creative and inspiring approach to culinary development.

• Professional culinary degree or equivalent extensive experience.
• Minimum of 5 years of experience in culinary arts, with a focus on menu development.
• Proven ability to create innovative and appealing dishes.
• Strong understanding of food costing and profitability analysis.
• Knowledge of current food trends and global cuisines.
• Excellent palate and sensory evaluation skills.
• Proficiency in food safety and sanitation practices.
• Strong organizational and project management skills.
• Excellent communication and presentation abilities.
• Ability to work independently and collaboratively in a remote environment.

• Develop and refine creative, high-quality menus for diverse catering needs.
• Establish and maintain culinary standards for food preparation, presentation, and hygiene.
• Manage food costs, inventory, and supplier relationships remotely.
• Oversee and guide remote culinary teams, providing training and feedback.
• Ensure compliance with all food safety and sanitation regulations.
• Collaborate with event planners and clients to meet specific culinary requirements.
• Drive innovation in menu development and culinary techniques.
• Conduct virtual quality assessments and provide performance feedback.

• Minimum of 10 years of culinary experience, with 5+ years in executive or senior leadership roles.
• Formal culinary training or degree in Hospitality Management is preferred.
• Proven expertise in menu planning, food costing, and inventory control.
• Strong understanding of food safety, sanitation, and HACCP principles.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in using digital collaboration and management tools.
• Creative flair and passion for delivering exceptional dining experiences.
• Ability to manage and motivate teams remotely.

• Develop innovative and appealing menus that cater to diverse tastes and dietary requirements.
• Set and maintain high standards for food quality, taste, presentation, and hygiene.
• Oversee all aspects of kitchen operations, including food procurement, inventory management, and waste reduction.
• Develop and manage food cost budgets, ensuring profitability and operational efficiency.
• Create and implement standard operating procedures for the kitchen.
• Lead and inspire culinary teams, fostering a culture of excellence and collaboration.
• Ensure compliance with all health, safety, and sanitation regulations.
• Source high-quality ingredients and build strong relationships with suppliers.
• Develop training programs for kitchen staff on culinary techniques and safety protocols.
• Monitor food trends and customer feedback to continuously improve offerings.
• Manage and oversee catering events and special culinary projects.
• Contribute to the strategic planning and growth of the culinary business.
• Maintain a creative and professional approach to all culinary endeavors.

• Culinary degree from a reputable institution or equivalent extensive experience.
• Minimum of 7-10 years of progressive experience in high-volume culinary environments, with at least 3 years in an Executive Chef or Head Chef role.
• Demonstrated expertise in menu planning, recipe development, and food costing.
• Strong understanding of culinary techniques, global cuisines, and food presentation.
• Exceptional leadership, management, and interpersonal skills.
• Proficiency in kitchen management software and inventory control systems.
• Knowledge of food safety regulations and HACCP principles.
• Ability to manage budgets, control costs, and drive profitability.
• Creativity, passion for food, and a commitment to excellence.
• Excellent communication and organizational skills.
• Experience managing remote teams or virtual kitchen operations is a significant advantage.
• Portfolio showcasing diverse culinary creations is highly valued.