Responsibilities:

• Take full ownership of the menu, refining traditional Kerala recipes while incorporating modern and international influences.

• Develop and standardize recipes for consistency, quality, and efficiency.

• Oversee kitchen operations, including food preparation, plating, and workflow optimization.

• Train and mentor kitchen staff in both traditional Kerala techniques and modern culinary methods.

• Manage ingredient sourcing, inventory control, and supplier coordination to maintain top-quality ingredients.

• Implement and uphold strict food safety, hygiene, and kitchen organization standards.

• Work independently with minimal supervision while ensuring high kitchen performance.

• Stay updated on global food trends and integrate relevant techniques to elevate Kerala cuisine.

Qualifications:

• Bachelors degree in culinary arts or hospitality. Masters degree in culinary arts is a plus

• 5 years or more of directly related work experience

• Extensive experience in Kerala cuisine, with a strong foundation in both traditional and modern techniques.

• Must have international kitchen experience (fine dining, fusion, or contemporary Indian cuisine preferred).

Role Overview

This is a full-time, onsite role where the consultant will collaborate daily with our chefs, owners, and staff to:

• Develop a high-quality, scalable Kerala café menu.

• Train and mentor kitchen teams in authentic Kerala culinary techniques.

• Optimize kitchen workflows and operational efficiency.

• Prepare Chayakada for multi-location expansion (both national and international).

Key Responsibilities

• Menu Development & Standardization

  • Design and refine an authentic yet scalable Kerala café-style menu.

  • Develop standardized recipes to ensure taste and quality consistency.

  • Create signature dishes that align with Chayakada’s brand identity.

• Training & Staff Development​

  • Conduct hands-on culinary workshops, live demonstrations, and skills assessments.

  • Develop comprehensive culinary training manuals and SOPs.

  • Establish a kitchen leadership development program for future expansion.

• Operational Efficiency & Scaling Strategy

  • Design and optimize kitchen workflows and food prep processes.

  • Implement inventory management, food safety, and quality control systems.

  • Assist in planning kitchen infrastructure and equipment needs for scalability.

  • Develop franchise/licensing strategies for national and international rollout.
     

Ideal Candidate Profile

• Education & Expertise:

  • Bachelor's or Master’s degree in Hotel Management, Culinary Arts, or Hospitality Administration.

  • 5+ years of experience in restaurant operations, menu development, and food service consulting.

  • Prior experience as a consultant or executive chef in Kerala or South Indian cuisine brands.

• Skills & Experience:

  • Mastery of Kerala cuisine, including chai, snacks, and regional specialties.

  • Experience in multi-unit restaurant operations, franchising, or café chains.

  • Strong leadership and training skills in live, hands-on kitchen settings.

  • Ability to develop scalable food production models for expansion.

  • In-depth knowledge of food safety regulations, cost control, and supply chain management.

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Responsibilities:

• Prepare and bake a variety of pastries, cakes, and Indian sweets.

• Develop and refine recipes for traditional and fusion desserts.

• Ensure consistency in flavor, texture, and presentation.

• Manage baking schedules to ensure fresh offerings daily and for catering.

• Monitor ingredient inventory and order supplies as needed.

• Maintain cleanliness and organization in the baking area.

Qualifications:

• Bachelors degree in culinary arts or hospitality is a plus. 

• 3 years or more of directly related work experience.

• Experience in Kerala cuisine, with a strong foundation in both traditional and modern techniques preferred.

• Knowledge of both Indian and Western baking techniques.

• Attention to detail and creativity in dessert presentation

Responsibilities:

• Assist in daily food preparation and cooking as per menu specifications.

• Ensure consistency in taste, portioning, and presentation of dishes.

• Maintain cleanliness and organization of workstations.

• Follow food safety standards and kitchen hygiene practices.

• Support the chef in kitchen operations, including prepping ingredients.

• Handle grills, fryers, and other cooking equipment efficiently.

Requirements:

• Previous experience as a line cook or kitchen assistant.

• Knowledge of Indian cuisine is a plus.

• Ability to work in a fast-paced environment.

Responsibilities:

• Prepare high-quality coffee, espresso drinks, and teas, including authentic chai.

• Steam milk and craft latte art (preferred but not required).

• Take customer orders, process payments, and provide excellent service.

• Maintain cleanliness of the café and workstation.

• Restock ingredients and ensure freshness of coffee beans and tea leaves.

• Educate customers on menu offerings and customization options.

Requirements:

• Prior barista experience (special consideration for chai-making experience) preferred

• Passion for coffee and tea culture.

• Strong customer service and multitasking skills.