Company: Food Art Hospitality Pvt. Ltd. (FAH)
Department: Base Kitchen / Central Operations
Location: FAH Base Kitchen, Delhi NCR
Reporting To: Operations Head / Senior Management
Direct Coordination With: Production Head, Procurement, Stores, Logistics & Event Operations
About the Role
Food Art Hospitality is looking for an experienced and highly organised Base Kitchen Manager – Production & Dispatch to oversee the day-to-day functioning of the company’s base kitchen.
The individual will be responsible for ensuring that bulk production, preparation, packing, storage, inventory coordination and dispatch are executed smoothly and on schedule for all assigned events.
The role requires strong coordination between the Production Head, chefs, kitchen staff, procurement/vendors, stores, logistics and event-site teams to ensure that every event receives the right products, in the right quantity, at the right quality and at the right time.
This is a hands-on operational role requiring strong on-ground presence, discipline, planning and the ability to manage multiple event requirements simultaneously.
KEY RESPONSIBILITIES1. Base Kitchen Operations
- Take day-to-day operational responsibility for the FAH base kitchen.
- Ensure the kitchen is adequately prepared and operational as per the production schedule.
- Coordinate with the Production Head to ensure all planned production is completed within the required timelines.
- Monitor the overall flow of work from receiving → storage → preparation → production → packing → dispatch.
- Ensure production areas remain organised, clean and operational throughout the day.
- Identify bottlenecks in production and take immediate corrective action.
- Ensure all departments within the base kitchen are working according to FAH’s SOPs and production plans.
2. Production Planning & Monitoring
- Work closely with the Production Head/Chef to understand daily and event-wise production requirements.
- Translate event requirements into practical production and dispatch schedules.
- Monitor the preparation of:
- Gravies and sauces
- Marinades and pre-preparations
- Bulk cooked food
- Other semi-finished and finished products required for events
- Ensure production quantities are aligned with approved event requirements and avoid unnecessary overproduction.
- Monitor production progress throughout the day rather than waiting until the end of the shift.
- Ensure all production is completed within the required dispatch cut-off time.
3. Quality Control
- Ensure products leaving the base kitchen meet FAH’s defined standards for quality, taste, consistency, portioning and presentation.
- Coordinate with the Production Head and senior chefs for tasting and quality checks.
- Ensure correct recipes, batch specifications and production methods are followed.
- Verify that products are properly cooled, stored, packed and labelled wherever required.
- Immediately flag any quality deviation, production failure or shortage to senior management.
- Maintain consistency across batches, especially for high-volume events.
4. Event-Wise Production Coordination
- Maintain an accurate event-wise production plan for upcoming functions.
- Review event requirements in advance and ensure sufficient preparation time is available.
- Coordinate production according to event schedules, including weddings, corporate events, social events and multiple-function programmes.
- Prioritise production based on dispatch requirements and event timings.
- Ensure urgent or last-minute changes are communicated immediately to the relevant teams.
- Coordinate with event-site managers regarding special requirements, shortages or changes.
5. Stores & Inventory Coordination
- Coordinate closely with the stores/procurement team to ensure all required raw materials and consumables are available before production begins.
- Monitor availability of key ingredients and identify potential shortages in advance.
- Ensure proper movement of raw materials from stores to production.
- Monitor wastage, excess production and avoidable material consumption.
- Ensure proper labelling, storage and segregation of prepared products.
- Maintain coordination for returnable equipment, crates, containers and other kitchen assets.
6. Vendor Coordination
- Coordinate with approved vendors for the timely supply of raw materials, packaging materials, consumables and other kitchen requirements.
- Follow up on pending supplies and ensure materials arrive according to production requirements.
- Escalate quality, quantity or delivery issues with vendors to procurement/management.
- Coordinate with procurement to ensure upcoming event requirements are communicated well in advance.
- Assist management in monitoring vendor performance, particularly regarding quality, consistency and timely delivery.
7. Packing & Dispatch
- Take complete responsibility for the dispatch readiness of every event.
- Ensure all food and materials required for an event are packed correctly and systematically.
- Cross-check dispatch quantities against the approved event requirement.
- Ensure all boxes, containers and packages are appropriately identified wherever required.
- Prepare and verify event-wise dispatch checklists.
- Coordinate with logistics/drivers regarding loading times and delivery schedules.
- Ensure dispatches leave the base kitchen within the planned timelines.
- Coordinate with the event-site team to confirm receipt of critical materials.
- Immediately communicate any shortage, delay or missing item.
8. Team Management
- Supervise base kitchen staff involved in preparation, packing, cleaning and dispatch operations.
- Coordinate manpower according to daily production requirements.
- Ensure staff attendance, punctuality, discipline and grooming.
- Conduct daily briefings where required.
- Allocate responsibilities clearly across the team.
- Ensure employees follow food-safety, hygiene and operational SOPs.
- Identify manpower shortages and communicate them to management in advance.
9. Hygiene, Safety & Compliance
- Ensure the base kitchen maintains high standards of food hygiene, cleanliness and sanitation.
- Ensure kitchen staff follow appropriate food-handling practices.
- Monitor cleanliness of preparation, storage, packing and dispatch areas.
- Ensure proper storage temperatures and handling procedures wherever applicable.
- Ensure waste is segregated and disposed of appropriately.
- Immediately report any food-safety concern or operational hazard to senior management.
10. Coordination With Event Operations
- Maintain direct communication with the Senior Catering Manager/Event Operations Team.
- Understand exactly what the event site requires before dispatch.
- Coordinate special requirements such as VIP meals, dietary requirements, live counters, special portions or additional food.
- Ensure the event site receives complete production and supporting materials.
- Remain available during major dispatches to resolve last-minute operational requirements.
11. Efficiency Control
- Monitor unnecessary wastage and overproduction.
- Ensure efficient utilisation of raw materials, manpower and kitchen resources.
- Identify recurring production or dispatch inefficiencies.
- Suggest improvements to production flow, packing systems and dispatch processes.
- Help management reduce avoidable losses, shortages and last-minute procurement.
DAILY OPERATIONAL RESPONSIBILITY
The Base Kitchen Manager should ensure that, every day:
Event Requirements → Production Plan → Raw Material Availability → Production → Quality Check → Packing → Dispatch → Site Confirmation → Returns/Closure
are properly coordinated and documented.
The individual should be able to look at the upcoming event calendar and identify what needs to be produced, how much needs to be produced, when it needs to be ready and when it needs to leave the kitchen.
TYPICAL EVENT SCALE
The candidate should be comfortable working in a large-scale catering environment servicing approximately 300–2,000+ guests per event, including weddings, corporate events, social celebrations and multi-function wedding programmes.
Experience handling multiple events/functions simultaneously from a central or base kitchen will be strongly preferred.
CANDIDATE PROFILE
Experience:
- Approximately 5–10 years of experience in central kitchens, catering kitchens, banquet production, hotel kitchens, large-scale event catering or similar operations.
- Experience in high-volume catering and bulk food production is strongly preferred.
Education:
- Degree/Diploma in Hotel Management, Hospitality Management, Culinary Arts or a related field preferred.
- Relevant industry experience may be considered in lieu of formal qualifications.
Key Skills
- Strong production coordination
- Bulk catering operations
- Team management
- Inventory and material coordination
- Vendor coordination
- Dispatch and logistics management
- Food quality and hygiene awareness
- Event-wise planning
- Strong organisational skills
- Time management
- Problem-solving
- Ability to work under pressure
- Excellent communication and coordination skills
- Strong attention to detail
THE IDEAL CANDIDATE
The ideal candidate is someone who can run the base kitchen from an operational perspective.
They should know what is being produced, what is pending, what is required for each event, whether the raw materials are available, whether production is on schedule, whether the finished food meets FAH standards, what needs to be packed and whether the complete dispatch will reach the event site on time.
The candidate should be hands-on, proactive and highly organised, with the ability to coordinate multiple teams simultaneously and take ownership of problems before they reach the event site.
The success of this role will be measured by one simple principle:
“Nothing should reach the event site late, incomplete or below FAH standards.”
Pay: ₹30,000.00 - ₹50,000.00 per month
Work Location: In person
