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chef sales department

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culinary chef

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

Hobnob Bakeries

Location: Korangi Industrial Area KarachiOverview:We are seeking an experienced and highly competent R&amp; D Chef &ndash; Pastry &amp; Savoury to lead our pastry and savoury production operations. The incumbent will be responsible for overseeing end-to-end production, ensuring premium product quality, driving innovation, and delivering structured training programs to the production team.The ideal candidate must have a minimum of 5 years of industry experience with a strong technical foundation in baking science, product stabilization, and process standardization.Key Responsibilities:Lead Research &amp; Development (R&amp;D) initiatives to create new pastry and savoury products at an international standard, aligned with global market trends.Oversee all aspects of pastry and savoury production, including preparation, mixing, baking, finishing, and presentation.Ensure strict adherence to standardized recipes, production parameters, and quality benchmarks.Conduct routine quality assurance checks to maintain consistency in taste, texture, structure, and visual appeal.Develop and implement structured training programs for baking and production staff covering techniques, hygiene, safety, and operational best practices.Lead new product development aligned with evolving market trends and technical advancements.Maintain detailed recipe documentation, production logs, and process control parameters to ensure consistency.Apply food science principles to enhance product stability, shelf life, and structural integrity.Improve product presentation standards in line with contemporary culinary trends.Introduce innovative ingredients, techniques, and packaging solutions to enhance product longevity and customer appeal.Drive continuous quality improvement initiatives within the department.Collaborate with procurement and operations to ensure optimal ingredient usage and storage standards.Qualifications &amp; Requirements:Minimum 5 years of progressive experience in a professional bakery or food production environment.Professional culinary certification from Le Cordon Bleu / SCAFA Dubai / Pithm / Cothm / Masterclass.Strong technical expertise in pastry and savoury production.In-depth knowledge of baking ingredients, functionality, storage standards, and technical application.Sound understanding of food science principles for product stabilization and process optimization.Proven leadership capability with the ability to train, mentor, and motivate production teams.Strong communication and organizational skills.Ability to work collaboratively across departments to develop innovative and commercially viable products.Job Type: Full-timePay: Rs200,000.00 - Rs250,000.00 per monthApplication Question(s):<ul><li>Current Salary</li><li>Current Allowances</li><li>Expected Salary Including Allowances</li><li>Residence Area</li></ul>Work Location: In person

R & D Chef

Ice Craft

Location: Korangi Industrial Area KarachiOverview:We are seeking an experienced and highly competent R&amp;D CHEF &ndash; Pastry &amp; Savoury to lead our pastry and savoury production operations. The incumbent will be responsible for overseeing end-to-end production, ensuring premium product quality, driving innovation, and delivering structured training programs to the production team.The ideal candidate must have a minimum of 5 years of industry experience with a strong technical foundation in baking science, product stabilization, and process standardization.Key Responsibilities:Lead Research &amp; Development (R&amp;D) initiatives to create new pastry and savoury products at an international standard, aligned with global market trends.Oversee all aspects of pastry and savoury production, including preparation, mixing, baking, finishing, and presentation.Ensure strict adherence to standardized recipes, production parameters, and quality benchmarks.Conduct routine quality assurance checks to maintain consistency in taste, texture, structure, and visual appeal.Develop and implement structured training programs for baking and production staff covering techniques, hygiene, safety, and operational best practices.Lead new product development aligned with evolving market trends and technical advancements.Maintain detailed recipe documentation, production logs, and process control parameters to ensure consistency.Apply food science principles to enhance product stability, shelf life, and structural integrity.Improve product presentation standards in line with contemporary culinary trends.Introduce innovative ingredients, techniques, and packaging solutions to enhance product longevity and customer appeal.Drive continuous quality improvement initiatives within the department.Collaborate with procurement and operations to ensure optimal ingredient usage and storage standards.Qualifications &amp; Requirements:Minimum 5 years of progressive experience in a professional bakery or food production environment.Professional culinary certification from Le Cordon Bleu / SCAFA Dubai / Pithm / Cothm / Masterclass.Strong technical expertise in pastry and savoury production.In-depth knowledge of baking ingredients, functionality, storage standards, and technical application.Sound understanding of food science principles for product stabilization and process optimization.Proven leadership capability with the ability to train, mentor, and motivate production teams.Strong communication and organizational skills.Ability to work collaboratively across departments to develop innovative and commercially viable products.Job Type: Full-timePay: Rs200,000.00 - Rs250,000.00 per monthApplication Question(s):<ul><li>Current Salary</li><li>Current Allowances</li><li>Expected Salary with Allowances</li><li>Area of Residence</li></ul>Work Location: In person

R&D Chef

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

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

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

Explore 13+ Culinary chef in Karachi this March. Find roles across top companies and apply now to boost your career.