Vendor Development Chef

Job description

Vendor Development Chef Responsibilities : Role: Executive Sous Chef / Chef De Cuisine Industry Type: Hotels & Restaurants Department: Food , Beverage & Hospitality Employment Type: Full Time, PermanentRole Category: Kitchen / F&B Production Role & Responsibilities: * Initiate action plans to achieve best in class Food Quality, Food Safety, Prep Time and Order to Delivery time e.g. Ensure dishes at every unit are ready within 30-35 minutes.

* Guide in development of high culinary standards in terms of Food Quality, Food Safety and Operation process, and aid in maintaining these standards.

* Create and maintain SOPs to ensure smooth operations.

* Interact with the business team for pricing, description as well as for the pictures of the dishes.

* Coordinate with the Innovation and Business teams to innovate and develop products and processes that help promote the Brand recognition.

* Work towards process simplification for existing and upcoming products while keeping in mind the brand scalability and Labour efficiency.

* Periodically conduct audits at different units in order to check the quality of food and the hygiene of the unit, examine the audit reports and take corrective / preventive actions wherever required to close the audit findings.

* Innovate and Implement new ideas to keep the Costs within the Budget.

* Research and be aware of the variety of substitutes and seasonal ingredients available to achieve efficiency in the food cost.

* Work with external vendors for outsourced products to simplify the work processes and improve cost efficiency.

* Liaise with Finance to validate the pricing of dishes e.g. ensure the price per dish is in the defined range.

* Ensure effective utilisation of the Culinary staff & Apprentices by providing training and optimum scheduling thus keeping labour costs aligned to the budget.

* Drive the expansion of existing brands as well as initiate the growth of a new brand through analysis of the market study.

* Liaise with the Finance, Project and City Teams for new locations to finalize on the budgets, layout for the new kitchen, kitchen set-up, smooth opening of the unit and ensure adequate training to the staff thus guaranteeing smooth operations.

* Be aware of market trends and identify areas where Swiggy can be a market leader.

* Identify and evaluate vendors for procurement of various ingredients like sauces etc.

before onboarding them.

* Interact with the Business team & Innovation Kitchen team for Menu / Category development and implementation.

* Liaise with the HR team for manpower planning, staffing, staff well-being, performance evaluation and training needs of the team.

* Work closely with the Finance and operations team, SCM and Vendors Partners on cost and maintenance related issues.Preferred candidate profile * Knowledge and Functions of different Cooking Methods and Equipment's * Culinary expertise with respect to regions / cities being managed * Possess detailed skills and knowledge of Indian, Oriental and world cuisine * Knowledge of Food Safety and Food Quality fundamentals.

* Knowledge in Kitchen -Total Cost Management and Microsoft Excel & Word.

* Knowledge of portions, signs, nutritional value, presentation, aroma etc.

* Knowledge of Kitchen layout, and designJob Specification * Education Qualification: Graduate/ 3 year Diploma in Hotel Management from Govt.

Recognised Institute * Experience: Minimum 5+ years of experience in the QSR / Catering Companies

Required Skill Profession

Supervisors Of Food Preparation And Serving Workers