Responsibilities:
1. Leadership and Team Management:
▪ Provide leadership and direction to Packing Boy, kitchen staff and housekeeping staff during the shift.
▪ Assign tasks and responsibilities to team members and ensure they are carried out efficiently.
▪ Foster a positive and cohesive team environment.
2. Operations Management:
▪ Oversee the day-to-day kitchen operations, ensuring they run smoothly and efficiently.
▪ Monitor food preparation, cooking, and assembly processes to maintain quality and consistency.
▪ Ensure compliance with food safety and hygiene standards.
3. Order Fulfilment
▪ Ensure that customer orders are prepared accurately and delivered on time, including the timely handover of
orders to the rider.
▪ Ensure that before packaging an order, have a designated staff member double-check the order to ensure it
matches the customer's request for vegetarian or non-vegetarian food.
▪ Ensure that the packing staff reviews orders before sending them out to customers, verifying the accuracy of both
vegetarian and non-vegetarian orders.
▪ Address customer instructions, inquiries, concerns, and complaints professionally if any raised by CRM team.
4. Inventory Control:
▪ Manage inventory levels of ingredients and supplies in accordance with outlet order demands, placing orders
promptly and following the established schedule.
▪ Conduct regular inventory checks to prevent shortages and minimize waste. Ensure that any wastage is properly
documented in the supply note whenever it occurs.
▪ Implement inventory rotation practices to prioritize the use of older ingredients first. Ensure that the FIFO process
is strongly implemented at the outlet level.
▪ Responsible to do inventory of perishables items on daily basis and on weekly basis.
▪ Responsible to check the inventory levels of the items involved in the BOGO promotion. Ensure you have enough
stock to meet the expected demand.
▪ Responsible for conducting month-end inventory and uploading the same data to the supply note error-free.
5. Quality Control:
▪ Inspect food items for quality and presentation before they are sent out for delivery or pickup.
▪ Ensure that all food preparation and cooking methods adhere to established standards and recipes.
▪ Emphasize the importance of maintaining the quality and consistency of the food during high demand periods.
▪ Monitor and maintain food safety and hygiene practices.
Caterspoint Futuristic Foods
Job Profile
Operations Department
Page - 1
Shift Manager – Cloud Kitchen
6. Training and Development:
▪ Train new hires and provide ongoing coaching and feedback to kitchen staff.
▪ Ensure that all team members are properly trained in food safety procedures and best practices.
▪ Identify training needs and recommend additional training programs when necessary.
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▪ Monitor labour costs and control expenses within budgetary constraints.
▪ Implement cost-saving meas. Scheduling, Shift Planning and Attendance:
▪ Create and manage staff schedules to ensure adequate coverage during peak and off-peak hours.
▪ Coordinate break times and rotations to maintain a productive workflow.
▪ Adjust schedules as needed to accommodate fluctuations in customer demand.
▪ Managing employees' in/out timings and their weekly offs to ensure everything runs smoothly. Keeping duty
rosters, attendance /OT sheets, and registers updated and accurately filled.
▪ Reporting daily attendance and overtime every morning for the past day to Head Office.
8. Cost Management:ures and strategies, such as reducing waste and optimizing ingredient usage.
▪ Report any equipment issues or maintenance needs promptly to prevent costly downtime.
9. Communication:
▪ Maintain open and effective communication with upper management, colleagues, and staff.
▪ Relay important information, updates, and directives from management to the kitchen team.
▪ Address any internal communication issues promptly.
10. Health and Safety Compliance:
▪ Ensure that all kitchen staff adhere to local health and safety regulations and food safety guidelines.
▪ Managing employee adherence to uniform and personal hygiene norms and ensuring deviations are highlighted
Pay: ₹21,000.00 - ₹25,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
