Chef Consultant – Healthy Cuisine Specialist

Job Title: Chef Consultant – Healthy Cuisine Specialist)

• Higher level position

Job Brief:

• We are seeking a passionate and innovative chef consultant specialist in healthy cuisine to help elevate our culinary offerings.
• This role focuses on developing wholesome, nutritious, and delicious menu items while aligning with wellness trends, dietary restrictions, and sustainability goals.
• The ideal candidate brings deep culinary expertise and a health conscious mindset to support our brand in delivering exceptional dining experiences.

Job Type:

• Annual contract
• Project based

Type of Company: Hospitality Industry

• Central Kitchen (Pure Vegetarian, Jain, Vegan)

Type of Cuisine:

• Indian cuisine
• Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc.
• Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen.
• Fresh juice, mock-tails, Smoothies, shakes, frappe, etc.
• Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc.

Work mode:

• On site
• Hybrid

Work Location:

• Pawne, MIDC, Navi Mumbai

*Note:

• Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai)
• Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

Meeting Location:

• MBP, Mahape, Navi Mumbai

Shift Timings:

• No fixed working hours

Working:

• As per projects
• As and when required

Experience:

• Minimum – Experience of 05 years as chef consultant
• Should have a handful of experience into healthy cuisine (no white), Indian & Tandoor cuisine.

*Note:

• Candidate having relevant experience of bulk cooking for healthy Indian, Jain, Vegan cuisine in kitchen & production department would be considered.

Salary slab:

• Open for discussion.

*Note:

• Candidates applying for the above post should be compulsory target oriented.
• Candidates applying for the above post should be willing to relocate at the required destination.
• Candidates can be relocated to other cities, states, countries, etc.
• Food and accommodation will be provided (as per requirement / if relocated).
• Candidates applying for the above post should have their own laptop, good internet connection.

Education qualification:

• Degree or diploma in Culinary science, Culinary arts or related certificate
• BHM – Bachelor of Hotel Management

Job Description:

• A chef consultant is a culinary expert who provides professional advice and guidance to restaurants, hotels, central kitchen, and food service operations.
• The role involves standardising of recipe, creating SOP’s, help in recruitment, training and development, improving food quality, optimising kitchen operations, creating or refining menus, and ensuring the culinary team adheres to industry standards.
• If you are passionate about the restaurant industry and have previous kitchen experience, then we want to hear from you.
• The ideal candidate for this position is creative, enthusiastic and passionate about healthy food.
• Those with previous industry experience and knowledge of healthy cuisine, multi cuisine (Indian & Tandoor) are encouraged to apply.

Duties & Responsibilities

Requirements & Qualifications

Key Skills:

• Proven experience as a Head Chef, Executive Chef, or Culinary Consultant with a focus on healthy or specialty cuisine, preferably in vegetarian, Jain, or vegan establishments.
• Deep understanding of Jain dietary rules and vegan ethical standards.
• Creative flair for plant-based and sattvic cuisine.
• Familiarity with sustainable practices and dietary trends (vegan, gluten-free, etc.).
• Experience launching new food ventures or pop-up restaurants.
• Multilingual ability, depending on location or clientele.
• Knowledge of restaurant POS systems and kitchen management software.
• Strong knowledge of plant-based, whole food, or functional food recipes.
• Strong knowledge of various cuisines and cooking techniques.
• Ability to analyse food costs and maintain profitability without sacrificing quality.
• Excellent leadership, communication, and organisational skills.
• Experience in restaurant operations, budgeting, and cost control.
• Flexibility to work on-site or remotely, depending on client needs.
• Strong leadership and training skills.
• Great cooking skills and attention to detail.
• Leadership and management skills.
• The ability to manage a budget and keep accurate records.
• Good organisation and communication skills.
• The ability to work under pressure.
• The ability to inspire others and help them develop
• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimised kitchen processes
• Must be able to multi-task and take instruction from many sources.

Bonus Skills:

• Certification in Nutrition or Health Coaching.
  
• Familiarity with food labeling, allergen management, or calorie count regulations.
  
• Experience with wellness brands, spas, yoga retreats, Ayurvedic kitchens. or health-focused cafes/restaurants.
  
• Basic understanding of nutrition, food allergies, and dietary balance.
• Knowledge of Ayurvedic or satvic cooking styles is a plus.
• Social media or content creation background to support brand visibility.
• Food photography skills to support marketing.

Core Skills:

• Strong interpersonal skills
• Positive attitude.
• Target oriented
• Presentable Personality
• Marketing skills
• Communication skills
• Relationship building skills
• Multitasking skills
• Time management skills
• Listening skills
• leadership skills.
• Stress management
• Patience
• Dexterity
• Enthusiasm.
• Trustworthiness.
• Creativity.
• Discipline.
• Respectfulness.
• Determination.
• Dedication.
• Stamina: An essential quality of a true chef is stamina.
• Creative & innovative thinker & planner.

Management Skills:

Educational Requirements:

• Degree in Culinary science, Culinary arts or related certificate (e.g., ServSafe, HACCP) or equivalent experience with an understanding of nutrition and dietary trends.
• Credentials in health and safety training
• Diploma, computers, word processing and spreadsheet certification (would be added benefits).
• Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits.