Corporate Chef - Culinary Development & Standards

The Corporate Chef – Culinary Development & Standards will be instrumental in defining and sustaining the culinary vision and food quality across all Healthy Plates campuses in Lahore. Reporting directly to the CEO, this role manages multiple sites and leads Head Chefs to ensure the consistent delivery of nutritious, appealing, and high-quality meals. The Corporate Chef is responsible for recipe development, menu innovation, ingredient quality standards, and operational consistency through training and audits, all while maintaining the brand’s commitment to healthy, student-friendly dining experiences.

Key Responsibilities

Culinary Leadership:
Develop and test new recipes in collaboration with the in-house nutritionist to create balanced, appealing, and cost-effective menus. Standardize recipes, portion sizes, cooking methods, and plating to ensure uniformity across all campuses. Maintain the culinary identity of Healthy Plates by introducing creative, seasonal, and student-friendly menu rotations. Evaluate ingredient quality and establish acceptable product standards, without involvement in supplier selection or pricing.

Operational Oversight:
Supervise and support Head Chefs at each campus to guarantee consistent execution of recipes, portion control, and presentation standards. Conduct regular site visits to monitor taste, hygiene, and compliance with standard operating procedures (SOPs). Identify training needs and organize periodic workshops to enhance kitchen staff skills, efficiency, and quality. Collaborate closely with Operations to ensure smooth kitchen workflows and strict adherence to safety and hygiene protocols.

Research & Development:
Lead initiatives to create new menu items, test recipes, and incorporate student feedback. Stay informed on culinary trends and adapt them into practical, school-appropriate offerings. Work closely with the nutritionist to ensure menus meet health and nutritional guidelines.

Training & Mentorship:
Develop comprehensive training materials and conduct skill-building sessions for chefs and kitchen staff. Foster a culture of discipline, creativity, and continuous improvement across all kitchens. Act as the primary mentor for Head Chefs, providing guidance in culinary leadership and operational execution.

Key Performance Indicators (KPIs):
Ensure compliance with recipe and plating standards across campuses as measured by audit scores. Achieve positive student satisfaction and feedback ratings. Maintain consistency in taste and presentation of meals. Reduce operational errors and recipe deviations. Successfully onboard new menus and kitchen personnel.

Required Qualifications
5 to 8 years of culinary leadership experience, preferably within institutional or large-scale foodservice operations. Demonstrated expertise in menu innovation, staff training, and quality assurance. Strong communication, organizational, and leadership skills. Passion for nutrition, food quality, and culinary education. Formal culinary training or equivalent professional experience is preferred.

Job Details
This is a full-time position based in Lahore, overseeing multiple campuses. The Corporate Chef reports directly to the CEO and manages Head Chefs at each site. The role requires on-site presence and offers a monthly compensation range of Rs200,000 to Rs350,000.

This position presents an exciting opportunity to lead culinary excellence and innovation within a dynamic, health-focused foodservice environment, positively impacting the well-being and satisfaction of students across multiple campuses.