1. Production Planning & Execution
- Plan daily, weekly, and monthly production based on demand/indent.
- Ensure preparation of food items as per menu and quantity requirements.
- Coordinate with the distribution team for accurate forecasting.
- Avoid overproduction and wastage.
2. Recipe & Quality Control
- Ensure all food is prepared as per standardized recipes (BOM).
- Maintain consistency in taste, texture, and presentation.
- Conduct regular quality checks during cooking.
- Take corrective action if any deviation is found.
3. Raw Material Management
- Coordinate with stores for raw material requirements.
- Verify quality and quantity of materials received.
- Ensure proper utilization of ingredients to minimize wastage.
- Maintain minimum stock levels along with the stores team.
4. Hygiene & Food Safety
- Ensure kitchen cleanliness and hygiene standards are maintained.
- Enforce use of head caps, gloves, and masks by staff.
- Follow food safety standards and guidelines.
- Ensure proper cleaning schedules are followed.
5. Team Supervision & Training
- Supervise cooks, helpers, and kitchen staff.
- Allocate tasks and responsibilities clearly.
- Train staff on SOPs, recipes, and hygiene practices.
- Monitor staff discipline and performance.
6. Equipment & Maintenance
- Ensure proper use of kitchen equipment.
- Report any breakdowns or maintenance issues immediately.
- Coordinate with maintenance team for repairs.
Job Types: Full-time, Permanent
Pay: ₹22,000.00 - ₹27,000.00 per month
Benefits:
- Health insurance
- Provident Fund
Work Location: In person
