Cook / Chef

AZAD MITHAI PVT. LTD. | India's Sweet Legacy Since 1947

Sanand GIDC Unit | Industrial Catering Division

JOB PROFILE

HEAD CHEF – INDUSTRIAL CATERING

POSITION SUMMARY

Position Title

Head Chef – Industrial Catering

Department

Industrial Catering

Reporting To

Unit Head / Catering Manager

Location

Sanand GIDC Unit, Plot E-224, Sanand GIDC, Ahmedabad –

382110

Employment Type

Full-Time, Permanent

Working Hours

Shift-based | 6:00 AM – 8:00 PM (with breaks) | 6

days/week

Preferred Background

Minimum 5 years in Industrial / Institutional Catering

Salary Range

As per Company Standards + Incentives

ROLE OVERVIEW

The Head Chef at Azad Mithai's Sanand GIDC unit is responsible for end-to-end food production and service delivery across four daily meals for corporate/industrial clients. This is a hands-on leadership role requiring deep expertise in bulk cooking, institutional food hygiene, FSSAI compliance, and team management. The ideal candidate brings a proven track record in industrial or factory catering setups and is equally at home in the kitchen as in the office managing costs and client relationships.

DAILY MEAL SERVICE SCHEDULE

MEAL

DELIVERY TIME

PREPARATION WINDOW & NOTES

Breakfast

7:00 AM

Prep begins 6:00 AM | Hot items,

beverages, dry snacks

Lunch

12:00 PM

Prep begins 9:30 AM | Full thali

– dal, sabji, roti, rice, salad, dessert

Hi-Tea

4:00 PM

Prep begins 2:30 PM | Snacks,

chai/coffee, biscuits, seasonal items

Dinner

7:00 PM

Prep begins 4:30 PM | Warm meal

– roti/rice, dal/gravy, sabji, dessert

Note: Chef must ensure food leaves the kitchen with adequate buffer time for transport and line setup at client premises.

KEY RESPONSIBILITIES

1. Kitchen Operations & Meal Production

•    Plan and execute daily meal production across all four service windows (Breakfast, Lunch, Hi-Tea, Dinner)

•    Prepare menus in advance — weekly cycle menus with variety, nutrition, and cost compliance

•    Oversee bulk cooking ensuring consistency in taste, portion size, and presentation

•    Ensure all food reaches the client on time as per the delivery schedule above

•    Adapt menus based on seasonal availability, client feedback, and religious/cultural occasions

2. Food Quality & Hygiene Standards

•    Maintain food quality benchmarks for taste, temperature, texture, and appearance

•    Ensure compliance with FSSAI Central License norms and Food Safety Management System (FSMS)

–   Maintain temperature logs for hot and cold food (HACCP principles)

–   Ensure proper food labelling, batch dating, and storage rotation (FIFO)

–   Monitor critical control points (CCPs) in cooking, holding, and dispatch

•    Conduct daily internal quality checks before every meal service

•    Maintain kitchen cleanliness, pest control records, and sanitation schedules

•    Ensure all kitchen staff comply with personal hygiene standards — uniforms, gloves, hair nets, medical fitness

3. Food Cost Control & Waste Management

•    Manage daily food cost within 30% of the meal selling price (Food Cost % target: ≤ 30%)

•    Plan procurement based on confirmed meal counts to avoid over-purchasing

•    Maintain raw material stock register and daily consumption sheet

•    Implement waste reduction practices — proper trimming, re-use of prep off-cuts, portion control

•    Submit daily Food Output Report (FOR) / food cost analysis to Catering Manager

•    Track and report wastage; identify root causes and propose corrective actions

4. Procurement & Raw Material Management

•    Raise daily/weekly material indent to the store/purchase team based on menu plan

•    Check incoming raw material quality — freshness, weight, brand specification

•    Maintain proper cold chain for perishables; supervise storage at correct temperatures

•    Liaise with approved vendors for fresh produce; flag quality issues promptly

5. Team Management & Staffing

•    Build and lead the kitchen team — Assistant Chefs, Cooks, Kitchen Helpers, Dishwashers

•    Assist HR in recruitment of kitchen staff — interview, practical tests, and final selection

•    Prepare daily duty rosters and shift assignments for smooth multi-meal operations

•    Train new joiners on recipes, hygiene protocols, FSSAI norms, and safety procedures

•    Conduct daily team briefings before each meal shift

•    Manage attendance, performance, and discipline of kitchen staff; escalate issues to HR

6. Client Coordination & Customer Relations

•    Attend client review meetings to understand feedback, preferences, and complaints

•    Present weekly/monthly menu plans to client HR/Admin for approval

•    Coordinate with client representatives for special events, festivals, and extra meals

•    Respond swiftly to any food quality complaints; initiate corrective action within 24 hours

•    Participate in client site inspections and FSSAI audits when required

7. Compliance & Documentation

•    Maintain all FSSAI-required records — cleaning logs, temperature charts, staff health registers

•    Ensure compliance with fire safety, electrical safety, and LPG/PNG usage guidelines in kitchen

•    Assist in preparation for FSSAI inspections, client audits, and ISO 22000 certification

•    Keep recipe cards, standardised portion guides, and SOP documents updated

REQUIRED QUALIFICATIONS & EXPERIENCE

CRITERION

DETAIL

Education

Diploma / Degree in Hotel Management, Catering

Technology, or Food Production (IHM preferred)

Experience

Minimum 5 years in Industrial / Factory / Institutional

Catering; at least 2 years in a Head Chef or Senior Chef role

Industry Background

MUST have prior experience in Industrial Catering

(factory canteens, corporate cafeterias, EPCH/EPC units, or similar bulk

feeding operations)

Cuisine Expertise

Strong command over North Indian and Gujarati cuisine;

knowledge of South Indian / Continental is a plus

Languages

Hindi – Fluent | Gujarati – Preferred | Basic English

(for documentation)

FSSAI Knowledge

Practical knowledge of FSSAI Central License norms,

HACCP, and food safety documentation

Physical Fitness

Able to manage long kitchen shifts; comfortable in hot

kitchen environments

Tech / Tools

Basic smartphone skills for photo-based daily reporting;

ability to fill standardised logbooks

KEY PERFORMANCE INDICATORS (KPIS)

KPI METRIC

TARGET

On-time meal delivery (all 4 services)

≥ 98% adherence

Food cost % of meal selling price

≤ 30%

Wastage as % of total food produced

< 5% daily

FSSAI audit score / compliance rating

No critical non-conformances

Client satisfaction score (monthly feedback)

≥ 4.0 / 5.0

Kitchen staff attendance and retention

< 10% monthly attrition

Food quality complaint resolution time

< 24 hours

Daily documentation completion

100% records maintained

CORE COMPETENCIES

Technical Skills

–   

Bulk meal planning and

production

–   

Menu engineering and cycle

planning

–   

HACCP and FSSAI compliance

–   

Food cost calculation and FOC

sheets

–   

Temperature and hygiene

monitoring

–   

Knife skills and large-batch

prep techniques

Behavioural Competencies

–   

Leadership and team motivation

–   

Client-facing communication and

professionalism

–   

Composure under pressure

(festival/peak days)

–   

Ownership mindset and

self-accountability

–   

Attention to detail and

consistency

–   

Continuous improvement

orientation

COMPENSATION & BENEFITS

•    Fixed CTC as per industry benchmark for Ahmedabad / Gujarat market

•    Performance Incentive linked to food cost achievement and client satisfaction scores

•    ESI / PF as applicable under statutory norms

•    Meal on duty

•    Uniform provided by the company

•    Annual increment based on performance review

Azad Mithai Pvt. Ltd. | Plot E-224, Sanand GIDC, Ahmedabad – 382110

India's Sweet Legacy Since 1947 | Industr