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chef sales department

Achha Foods

&middot; Conduct product trials and sample testing of cheese at client locations.&middot; Demonstrate proper usage of cheese in pizza, burgers, sandwiches, pasta, and other food applications.&middot; Guide clients regarding melting properties, stretch quality, taste profile, and baking performance.&middot; Assist customers in selecting the right cheese variant according to their menu requirements.&middot; Collect feedback from chefs and kitchen teams to improve product quality.&middot; Demonstrate practical knowledge of pizza preparation (dough fermentation time, baking temperature, topping layering, cheese quantity, melting time, etc.).&middot; Support product innovation and suggest new dairy-based applications.&middot; Work closely with R&amp;D/Production for product improvement based on market demand.&middot; Build and maintain strong relationships with chefs, kitchen managers, and procurement teams.Share structured feedback with management.Job Type: Full-timeApplication Question(s):<ul><li>This position requires travelling and would require your to travel to new potential customers and share our cheese samples while you guiding the customer on how to make the right pizza?</li></ul>Experience:<ul><li>Cooking and Onsite Testing: 2 years (Required)</li></ul>Willingness to travel:<ul><li>50% (Preferred)</li></ul>Work Location: In person

Chef Sales Department

Cala Restaurant

C&aacute;la is seeking a disciplined and visionary Head Chef to lead the culinary direction of one of Karachi's most ambitious experiential dining concepts. This role goes beyond running a kitchen. It requires someone capable of building systems, leading a brigade, and executing cuisine with intellectual depth and precision. You will be responsible for: Leading all kitchen operations and brigade management Menu development aligned with C&aacute;la's narrative-driven concept Food cost discipline and kitchen operational efficiency Maintaining the highest standards of technique, hygiene, and presentation Training and developing the culinary team You must: Have proven leadership experience as a Head Chef or Senior Sous Chef Possess strong technical culinary foundations and discipline Understand food costing, inventory control, and kitchen systems Important: Along with your CV, please include a short paragraph describing your cooking philosophy, how you think about food, ingredients, and the role of cuisine in shaping a dining experience.Application Question(s):<ul><li>Your Cooking Philosophy, the role of cuisine in shaping a dining experience </li></ul>Experience:<ul><li>Sous Chef/Head Chef: 8 years (Required)</li></ul>Language:<ul><li>ENGLISH? (Required)</li></ul>License/Certification:<ul><li>HACCP (Required)</li><li>Food Costing/Yield Analysis Practice (Required)</li></ul>Location:<ul><li>Karachi (Required)</li></ul>Work Location: In person

Head Chef

Real beauty

Head Chef Required &ndash; Authentic Pakistani Cuisine ExpertPosition: Head Chef Location: Karachi Cuisine Focus: Pakistani Cuisine (Strong Command Over Karachi Cuisine)We are looking to hire a highly experienced Head Chef for a well-established restaurant in Karachi. The ideal candidate must have deep expertise in authentic Pakistani cuisine, especially traditional and modern Karachi-style dishes.This role requires a passionate culinary leader who can maintain consistency, authenticity, and high kitchen standards.Requirements:<ul><li>Minimum 5&ndash;8 years of experience as Head Chef or Sous Chef in reputable restaurants</li><li>Strong expertise in Karachi specialties, including:</li><li>Authentic Karachi Biryani</li><li>Nihari</li><li>Korma</li><li>Karahi</li><li>BBQ &amp; Grill items</li><li>Haleem</li><li>Traditional breakfast (Halwa Puri, etc.)</li><li>Experience in handling high-volume kitchen operations</li><li>Strong leadership and team management skills</li><li>Knowledge of food hygiene and safety standards</li><li>Expertise in food costing, portion control, and inventory management</li><li>Ability to maintain consistent taste and presentation</li></ul>Responsibilities:<ul><li>Oversee complete kitchen operations</li><li>Maintain authentic Karachi flavors and quality</li><li>Supervise and train kitchen staff</li><li>Ensure hygiene, cleanliness, and SOP implementation</li><li>Control food cost and minimize wastage</li><li>Develop new menu items while maintaining traditional taste</li></ul>What We Offer:<ul><li>Competitive salary package</li><li>Professional growth opportunity</li><li>Long-term leadership role in a growing restaurant</li></ul>Interested candidates with strong experience in Karachi&rsquo;s restaurant industry are encouraged to apply with their CV and food portfolio On Whatsapp (03201494699)Only experienced and serious candidates will be consideredPay: From Rs60,000.00 per monthWork Location: In person

Head Chef Required – Authentic Pakistani Cuisine Expert

HR Ways

﻿Client company introduction: ﻿ ﻿The core tenet of the business is the unwavering conviction that all blessings originate from *Allah*, the Creator of the entire universe. Our company is accountable to our Creator, our employees, and our business partners, according to The Company.Job description: ﻿Key roles: ﻿Key Role 1: Implementation of Strategic Plans<ul><li>On the basis of Product Concept Paper, gather the required knowledge from different sources for example analysis reports of benchmark product(s), technical literature, food laws, customers specifications, suppliers, industry etc.</li><li>Review the gathered information from the different sources.</li><li>Present the information to line manager and then to all the relevant persons and suggest the required infrastructure for R&amp;D, QA, Production and Supply Chain</li><li>Develop required R&amp;D infrastructure on time.</li><li>Arrange the training for R&amp;D personnel.</li><li>Review and present Halaal, Quality and Food Safety Plan.</li><li>Review HACCP and Halaal study prepared by compliance department.</li><li>Arrange the required raw materials, packing materials and equipment</li><li>Arrange the required analysis of raw and packing materials, semi-finished goods, finished goods, work environment etc.</li><li>To make sure timely development of samples is as per the discussion.</li><li>To present and implement the possible solutions to resolve the problems in achieving the development of the target sample.</li><li>To present the samples with and without application(s) to Sr. Manager QA-R&amp;D-FRA in R&amp;D technical meeting.</li><li>To present the considerable samples (with and without application) to the Relevant Director for approval to present the samples (with and without application) to Product Expert Chef.</li><li>To present the samples (with and without application) to Products Expert Chef to get his feedback for suitability of the product for the target market/application</li><li>Review and present Halaal, Quality and Food Safety Plan.</li><li>Review HACCP and Halaal study prepared by compliance department.</li><li>To present the samples (with and without application) to NPD Committee for approval.</li><li>Get approval of the locked product from the Sr. Manager QA-R&amp;D-FRA/Director Factories for plant trial.</li><li>To follow up for availability of raw materials, packing material, manufacturing and packing processes requirements for Trial Production.</li><li>Make sure to distribute the approved recipe and specifications to all the relevant departments/sections.</li><li>To make sure that the trial production execute in the presence of all relevant person</li><li>Make sure to present the samples with and without application to Sr. Manager QA-R&amp;D-FRA.</li><li>Make sure to present the considerable samples (with and without application) to the Director Factories for approval to present the samples (with and without application) in NPD meeting</li><li>Make sure to present the samples (with and without application) to Product Expert Chef to get his feedback for suitability of the product for the target market/application.</li><li>Review and present Halaal, Quality and Food Safety Plan.</li><li>Review HACCP and Halaal study prepared by compliance department.</li><li>Make sure to present the samples (with and without application) to NPD Committee for approval of transportation and shelf life studies.</li><li>Make sure that the transportation and shelf life studies of approved plant trial sample start on time.</li><li>Make sure to get evaluation results of transportation and shelf life studies samples from Sr. manager QA, R&amp;D- FRA</li><li>Make sure to get evaluation results of transportation and shelf life studies samples from Director Factories.</li><li>Make sure to get evaluation results of transportation and shelf life studies samples from Product Expert Chef.</li><li>Make sure to get evaluation results of transportation and shelf life studies samples from NPD Members.</li><li>Present the transportation and shelf life studies samples to CEO for product evaluation and approval for customer feedback.</li><li>To make sure that the approved sample (3-6 months old) from the plant trial is timely submitted to marketing/FSD for customer feedback.</li><li>As per the advice of Sr. manager QA, R&amp;D- FRA/Director Factories, send MRP of required ingredients to supply chain.</li><li>Make sure to distribute the approved recipe and specifications to all the relevant departments/sections.</li><li>Train the QA and production personnel on products quality analysis.</li><li>To make sure that the bulk production execute in the presence of all relevant person</li><li>Make sure to HOLD the first day bulk production through QA.</li><li>Make sure to present the samples with and without application to Sr. Manager QA-R&amp;D-FRA.</li><li>Make sure to present the bulk production samples (with and without application) to the Director Factories for approval to dispatch.</li><li>Inform Manager QA for release of Hold product for dispatch.</li><li>Fine tune the product or the process as per customers feedback.</li></ul>Key Role 2: Routine Matters/Jobs<ul><li>ERP BOM (Timely and accurate)</li><li>Halaal approval of Raw Materials, Packing Materials and Processing Aids</li><li>MRP</li><li>Artwork Change</li><li>Recipe Costing</li><li>Facilitation to other departments to complete ROCKs</li><li>Management of R&amp;D Lab (Emulsified Section) and Reference samples stores</li><li>Library Management Purchase, Maintenance and Calibration of Equipment related to Emulsified Section</li><li>Maintenance and Hygiene of Offices and Lab areas related to the Emulsified Section.</li><li>Data Analysis for decision making Approvals (Gate Passes, Requisitions, Applications)</li><li>Communications (Emails, Phone Calls, Meetings)</li></ul>Key Requirements:<ul><li>Masters/Graduate in Food science, Food Engineering. .</li><li>Must have minimum 3 years of experience in FMCG, Food, Ice-Creams, Food Manufacturing.</li></ul>Other Details﻿﻿:﻿﻿Experience: 3+ years ﻿Work Timings: 8 am to 5 pm ﻿Work Days: Monday- Saturday ﻿Work Mode: ﻿Onsite ﻿Location: Korangi, Karachi﻿Benefits: ﻿<ul><li>Gratuity</li><li>fuel</li><li>Medical</li><li>Leave Encashment</li><li>Yearly Bonus</li></ul>Job Type: Full-timeWork Location: In person

Senior R&D Executive - FMCG Industry

Midciti Hospital

Job OverviewMidciti Caf&eacute; is looking for a skilled and passionate Executive Chef and Chef de Partie to join our professional kitchen team. The ideal candidates will bring strong culinary expertise, leadership ability, and solid knowledge of food costing, inventory control, and kitchen management.Key Responsibilities Executive Chef:<ul><li>Lead and oversee complete kitchen operations</li><li>Supervise food preparation to ensure consistency and quality</li><li>Develop menus and introduce innovative dishes</li><li>Monitor food cost, recipe costing, and portion control</li><li>Train, mentor, and evaluate kitchen staff</li><li>Ensure compliance with hygiene, safety, and food handling standards</li><li>Maintain supplier coordination and quality control</li></ul>Chef de Partie:<ul><li>Prepare and cook dishes within assigned kitchen section</li><li>Assist Executive Chef in daily kitchen operations</li><li>Ensure food presentation meets restaurant standards</li><li>Manage inventory within assigned section</li><li>Train and guide junior kitchen staff</li><li>Support menu development and recipe execution</li></ul>Training &amp; Cost Management Responsibilities<ul><li>Conduct hands-on kitchen training and skill assessments</li><li>Implement portion control and reduce food waste</li><li>Perform regular stock counts and maintain inventory accuracy</li><li>Monitor food cost percentage and labor efficiency</li><li>Assist in recipe costing and cost optimization</li><li>Maintain proper documentation of kitchen expenses</li></ul>Requirements<ul><li>2&ndash;4 years of experience in relevant role</li><li>Expertise in Continental, Fast Food, Japanese, or Chinese cuisine preferred</li><li>Strong cooking, plating, and multitasking skills</li><li>Knowledge of food costing and kitchen inventory systems</li><li>Ability to work in a fast-paced, high-pressure environment</li><li>Strong teamwork and communication skills</li><li>Male &amp; Female candidates are encouraged to apply</li></ul>What We Offer<ul><li>Competitive salary package</li><li>Career growth and skill development opportunities</li><li>Professional and disciplined kitchen environment</li></ul>Job Types: Full-time, Part-timePay: Rs65,000.00 - Rs120,000.00 per monthExpected hours: 10.0 per weekWork Location: In person

EXECUTIVE CHEF / CHEF DE PARTIE

convo

<div>REPORTS TO: VP Operations
POSITION SUMMARY:
Operation Manager should have an excellent level of commercial awareness, who can build and maintain relationships with internal and external guests. Also responsible for highlighting short/medium/long-term issues to the General Manger / VPO and to help formulate solutions.
The Operations Manager is also required to assist in the preparation of the annual budgeting and monthly forecasting processes.
MANAGER OPERATIONS DUTIES AND RESPONSIBILITIES:<ul><li>
Fully responsible for all aspects of all departments.</li><li>
Support and work with all Head of Departments in all aspects of running this resort.</li><li>
Ensure the premises are in operative condition as per category of the unit to receive &amp; serve the guests.</li><li>
Conduct regular operations team meetings with all the HOD daily / weekly to discuss routine operational matters, sales targets, GSTS feedback / RSTS feedbacks and action taken for service recovery, and also any staff issues. Minutes of the meeting to be sent to GM/VPO.</li><li>
Ensure SOP implementation in all departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required.</li><li>
Monitor the purchase / indent / requisitions of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc).</li><li>
Randomly inspecting the stores (F &amp; B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F &amp; B Manager &amp; Chef.</li><li>
Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase.</li><li>
Inspecting all departments for SOP implementation.</li><li>
Inspecting all departments with their respective Managers for cleanliness, ambience, service readiness, staff grooming &amp; hospitality culture.</li><li>
Monitor the coordination between all departments for smooth &amp; efficient operations.</li><li>
Assessing and reviewing customer satisfaction and service recovery process.</li><li>
Meet all dept. heads to review &amp; train the staff to upkeep the human capital.</li><li>
Identifying staff learning needs and assisting with development</li><li>
Providing timely and constructive feedback to all direct reports as and when required either formally or informally.</li><li>
Conduct weekly / Daily meeting with marketing people for enquiry &amp; follow up &amp; conversion to grow up the business.</li><li>
Monitor and maintain operation &amp; overhead cost in order to maintain maximum revenue to the organization.</li><li>
Be on available on call 24 hours a day to resolve any urgent problems on emergencies.</li><li>
Responsible for the overall management of the operation of the resort.</li><li>
Any other duties assigned.</li></ul>
PREREQUISITES:
Excellent revenue management skills with experience of budgets, P&amp;L's and forecasting. Working with colleagues to share skills, knowledge, resources and networks. Highly focused, have excellent communication skills, be motivated and professional in appearance and presentation.
EDUCATION:
Degree or Diploma in Hospitality Management is an asset or Graduates bachelor degree and/or diploma in resort or other related field. Computer Knowledge, MS office. Experience in Property Management Software, Revenue Management Systems desired.
EXPERIENCE:
Minimum 5 to 7 years work experience in a 3 to 5 Star Hotel / Resort as a Deputy Manager, Asst. Operations Manager or Hotel / Resort Manager.</div>

Operations Manager - KHOJ Resorts

Convo

<div>
 
 REPORTS TO:
 
 VP Operations
 
 
 
 Position Summary
 
 
 
 Operation Manager should have an excellent level of commercial awareness, who can build and maintain relationships with internal and external guests. Also responsible for highlighting short/medium/long-term issues to the General Manger / VPO and to help formulate solutions.
 
 
 The Operations Manager is also required to assist in the preparation of the annual budgeting and monthly forecasting processes.
 
 
 
 Manager Operations Duties And Responsibilities
 
 
 
 <ul>
 <li>
 Fully responsible for all aspects of all departments.
 </li>
 <li>
 Support and work with all Head of Departments in all aspects of running this resort.
 </li>
 <li>
 Ensure the premises are in operative condition as per category of the unit to receive &amp; serve the guests.
 </li>
 <li>
 Conduct regular operations team meetings with all the HOD daily / weekly to discuss routine operational matters, sales targets, GSTS feedback / RSTS feedbacks and action taken for service recovery, and also any staff issues. Minutes of the meeting to be sent to GM/VPO.
 </li>
 <li>
 Ensure SOP implementation in all departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required.
 </li>
 <li>
 Monitor the purchase / indent / requisitions of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc).
 </li>
 <li>
 Randomly inspecting the stores (F &amp; B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F &amp; B Manager &amp; Chef.
 </li>
 <li>
 Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase.
 </li>
 <li>
 Inspecting all departments for SOP implementation.
 </li>
 <li>
 Inspecting all departments with their respective Managers for cleanliness, ambience, service readiness, staff grooming &amp; hospitality culture.
 </li>
 <li>
 Monitor the coordination between all departments for smooth &amp; efficient operations.
 </li>
 <li>
 Assessing and reviewing customer satisfaction and service recovery process.
 </li>
 <li>
 Meet all dept. heads to review &amp; train the staff to upkeep the human capital.
 </li>
 <li>
 Identifying staff learning needs and assisting with development
 </li>
 <li>
 Providing timely and constructive feedback to all direct reports as and when required either formally or informally.
 </li>
 <li>
 Conduct weekly / Daily meeting with marketing people for enquiry &amp; follow up &amp; conversion to grow up the business.
 </li>
 <li>
 Monitor and maintain operation &amp; overhead cost in order to maintain maximum revenue to the organization.
 </li>
 <li>
 Be on available on call 24 hours a day to resolve any urgent problems on emergencies.
 </li>
 <li>
 Responsible for the overall management of the operation of the resort.
 </li>
 <li>
 Any other duties assigned.
 
 
 </li>
 </ul>
 
 Prerequisites
 
 
 
 Excellent revenue management skills with experience of budgets, P&amp;L's and forecasting. Working with colleagues to share skills, knowledge, resources and networks. Highly focused, have excellent communication skills, be motivated and professional in appearance and presentation.
 
 
 
 Education
 
 
 
 Degree or Diploma in Hospitality Management is an asset or Graduates bachelor degree and/or diploma in resort or other related field. Computer Knowledge, MS office. Experience in Property Management Software, Revenue Management Systems desired.
 
 
 
 Experience
 
 
 
 Minimum 5 to 7 years work experience in a 3 to 5 Star Hotel / Resort as a Deputy Manager, Asst. Operations Manager or Hotel / Resort Manager.
</div>

Explore 1085+ Chef sales department in Karachi this March. Find roles across top companies and apply now to boost your career.

1085 chef sales department jobs In Karachi

Chef Sales Department

Head Chef

Head Chef Required – Authentic Pakistani Cuisine Expert

Senior R&D Executive - FMCG Industry

EXECUTIVE CHEF / CHEF DE PARTIE

Operations Manager - KHOJ Resorts

Operations Manager - KHOJ Resorts