Chef – Meevaa Foods (Panchkula)

Company Overview

Meevaa Foods operates in the Veg Ready-to-Cook (RTC) and Ready-to-Eat (RTE) industry, focusing on producing high-quality vegetarian food products. The company emphasizes innovation, consistency, and operational efficiency in its culinary offerings.

Job Summary

The Chef will serve as the culinary and production leader for Meevaa Foods’ Panchkula plant. This critical role encompasses New Product Development (NPD), comprehensive production processes, order fulfillment, delivery cost optimization, and standardization of recipes. The Chef ensures that each product adheres to Meevaa’s stringent standards regarding taste, hygiene, scalability, and cost-efficiency, facilitating swift innovation and high-volume production.

Responsibilities

• New Product Development (NPD)

  • Lead the creation of recipes for veg RTC/RTE categories including snacks, gravies, curries, marinades, and ready meals.
  • Conduct trials, sensory evaluations, shelf-life studies, and yield optimization.
  • Design scalable recipes for industrial production while maintaining taste standards.
  • Collaborate with Quality Assurance (QA) for compliance with FSSAI regulations, allergen declarations, and nutritional profiling.
  • Maintain documentation, Standard Operating Procedures (SOPs), and version control.

• Production Leadership

  • Oversee daily production planning, batch scheduling, manpower allocation, and shift management.
  • Ensure compliance with recipe standards, cooking SOPs, Critical Control Points (CCPs), and hygiene protocols.
  • Monitor yields, wastage, cooking times, and consistency of batches.
  • Coordinate with procurement for the availability and quality of raw materials.
  • Ensure daily order fulfillment without delays.

• Order Fulfilment & Delivery Cost Control

  • Guarantee timely delivery of orders to dispatch and logistics teams.
  • Optimize delivery costs per kilogram by effective batch planning and minimizing wastage.
  • Collaborate with supply chain teams to align production with demand forecasts.
  • Track and improve On-Time In-Full (OTIF) metrics.

• Quality, Hygiene & Compliance

  • Ensure adherence to FSSAI and ISO 22000 / HACCP standards and Good Manufacturing Practices (GMP) & Good Hygiene Practices (GHP).
  • Maintain a high level of kitchen hygiene, sanitation, and food safety.
  • Conduct taste panels, quality checks, and implement corrective actions as needed.
  • Ensure traceability and proper documentation for all batches produced.

• Team Leadership

  • Lead and develop a team of chefs, cooks, helpers, and production staff.
  • Train teams on recipes, hygiene standards, equipment usage, and adhering to SOPs.
  • Foster a culture of consistency, discipline, and continuous improvement.
  • Develop skill matrices and succession plans for team members.

• Cost & Inventory Management

  • Control food costs, yield, and minimize wastage effectively.
  • Maintain an inventory of spices, ingredients, packaging, and consumables.
  • Identify and work with cost-effective suppliers without sacrificing quality.
  • Monitor and reduce costs per batch and per kilogram.

• Process Improvement & Automation

  • Implement Lean practices, 5S methodology, and continuous improvement initiatives.
  • Identify and develop opportunities for automation in processes such as cutting, mixing, cooking, and packaging.
  • Work with maintenance teams to ensure equipment uptime and proper calibration.

Qualifications

• Education

  • Degree or Diploma in Culinary Arts, Hotel Management, or Food Technology.
  • Certifications in food safety, HACCP, or industrial kitchen operations are preferred.

• Experience

  • 15 to 20 years of experience in large-scale kitchens, food plants, Quick Service Restaurants (QSR), or RTC/RTE manufacturing.
  • Proven track record in recipe development, batch cooking, industrial equipment, and production planning.

• Technical Skills

  • Expertise in operating industrial cooking equipment (tilt kettles, steamers, mixers, fryers).
  • Knowledge of recipe standardization and scaling processes.
  • Proficiency in sensory evaluation and shelf-life testing.
  • Strong understanding of HACCP, GMP, GHP, and food safety standards.
  • Familiarity with costing, yield, and production metrics.

• Behavioral Competencies

  • High level of ownership and accountability.
  • Strong leadership and team management skills.
  • Ability to thrive in a high-paced, scaling environment.
  • Creativity balanced with operational discipline.

Preferred Skills

• Experience with automation technologies in kitchen operations.
• Familiarity with modern culinary trends and consumer preferences.

Experience

• A minimum of 15 years in a culinary leadership position within a food production environment.

Environment

• The role is primarily full-time and on-site at the Panchkula location, operating within a kitchen and food processing environment that adheres to high standards of hygiene and safety.

Salary

• Salary information is not specified.

Growth Opportunities

• Potential for advancement into higher leadership roles within the culinary and production departments of Meevaa Foods.

Benefits

• Employee benefits are not specified.