Corporate Chef
3 days ago
Position Title: Corporate Chef - Culinary Development & Standards
Department: Culinary Operations
Reports to: CEO
Direct Reports: Head Chefs (per site)
Location: Lahore (multi-campus oversight)
Position Overview
The Corporate Chef is responsible for defining and upholding the culinary vision, recipe standards, and overall food quality across all Healthy Plates campuses. This role focuses on recipe development, menu innovation, ingredient quality standards, and ensuring operational consistency through training and regular audits. The Corporate Chef will lead and mentor Head Chefs to deliver exceptional, nutritious, and consistent meals that reflect Healthy Plates' brand promise.
Key Responsibilities Culinary Leadership
- Develop and test new recipes in collaboration with the in-house nutritionist to ensure balanced, appealing, and cost-feasible menus.
- Standardize recipes, portion sizes, cooking methods, and plating for all menu items.
- Maintain the culinary identity of Healthy Plates by introducing creative, student-friendly, and seasonal menu rotations.
- Evaluate ingredient quality and provide input on acceptable product standards (without engaging in supplier selection or pricing).
Operational Oversight
- Supervise and support Head Chefs at each campus to ensure consistent execution of recipes, portioning, and presentation.
- Conduct regular site visits to monitor taste, hygiene, and adherence to SOPs.
- Identify training needs and conduct periodic workshops for kitchen staff to improve skill, efficiency, and quality.
- Partner with Operations to ensure smooth kitchen workflows and adherence to safety and hygiene standards.
Research & Development
- Lead R&D initiatives to develop new menu items, test recipes, and integrate student feedback.
- Monitor culinary trends and translate them into practical, school-appropriate offerings.
- Work closely with the nutritionist to ensure menus align with health and nutritional guidelines.
Training & Mentorship
- Develop training materials and run skill-building sessions for chefs and kitchen staff.
- Create a culture of discipline, creativity, and continuous improvement within all kitchens.
- Serve as the primary mentor for Head Chefs, guiding them in culinary leadership and execution.
Key Performance Indicators (KPIs)
- Recipe and plating compliance across campuses (audit scores)
- Student satisfaction and feedback ratings
- Consistency in taste and presentation
- Reduction in operational errors or recipe deviations
- Successful onboarding of new menus and kitchen staff
Ideal Candidate Profile
- 5–8 years of culinary leadership experience, preferably in institutional or large-scale foodservice operations.
- Proven experience in menu innovation, staff training, and quality assurance.
- Strong communication, organization, and leadership skills.
- Passion for nutrition, food quality, and culinary education.
- Formal culinary training or equivalent experience preferred.
Job Type: Full-time
Pay: Rs200, Rs350,000.00 per month
Work Location: In person
