A Kitchen Operations Manager oversees the daily, end-to-end production of a commercial kitchen. They lead staff, manage food and supply inventory, enforce rigorous health and safety standards, and ensure profitability through strict cost and wastage control. [1, 2, 3, 4]This adaptable and scannable template provides a comprehensive outline for this role:Key Responsibilities
- Operations & Workflow: Optimize kitchen layouts and standard operating procedures (SOPs) to maximize productivity and ensure smooth service during peak hours.
- Inventory & Cost Control: Monitor procurement, manage supplier relationships, track stock levels, and manage budgets to control food waste and labor costs.
- Team Leadership: Hire, train, schedule, and evaluate kitchen staff, including chefs, line cooks, and prep assistants.
- Quality & Safety Compliance: Ensure all food prep, storage, and presentation adhere strictly to hygiene and sanitation regulations (e.g., HACCP, FSSAI).
- Cross-Functional Coordination: Act as the main liaison between back-of-house kitchen teams, front-of-house staff, and senior management.
Essential Qualifications & Skills
- Experience: 3 to 8+ years of F&B experience in high-volume restaurants, cloud/central kitchens, or catering operations.
- Education: Degree or diploma in Hotel Management, Culinary Arts, or Business Administration preferred.
- Technical Skills: Proficiency in inventory management systems, POS (Point of Sale) software, and food costing.
- Soft Skills: Excellent conflict resolution, exceptional organizational abilities, and the capacity to thrive in high-pressure, fast-paced environments.
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Work Location: In person
