Job Description
Industrial Designer – Operational Efficiency & Ergonomics
Company: Ristara Foods Pvt. Ltd. – Babai Tiffins
Experience: 2–5 years; exceptional candidates with relevant practical experience may also be considered
Role Objective
We are looking for an Industrial Designer with a strong interest in operational efficiency and workplace ergonomics. The person will continuously study our outlets and central kitchen to identify opportunities to reduce manual effort, improve productivity, optimize resources and create safer, more efficient working environments.
This is a hands-on role requiring regular observation of live operations, problem-solving, experimentation and implementation. Preparing CAD drawings is not a requirement.
Key Responsibilities
Study kitchen, housekeeping, cleaning, storage and material-handling processes during regular and peak operating hours.
Identify bottlenecks, unnecessary movement, repetitive tasks, waiting time and physically demanding activities.
Improve kitchen layouts, workstation arrangements, equipment placement and staff movement.
Design or recommend practical tools, equipment and process improvements that reduce manual effort.
Identify solutions to reduce vessel-washing time, water consumption and cleaning effort.
Improve housekeeping processes through better tools, equipment, workflows and cleaning methods.
Conduct time-and-motion studies to measure current performance and improvement opportunities.
Work directly with operations teams to understand ground-level challenges.
Coordinate with equipment manufacturers, kitchen fabricators and vendors to develop or modify practical solutions.
Conduct trials, collect feedback and refine solutions before implementation.
Track improvements in productivity, manpower effort, turnaround time, water usage and operating costs.
Document improved workflows and develop simple, practical SOPs.
Create standardized solutions that can be replicated across locations.
Continuously evaluate new tools, equipment and technologies relevant to restaurant operations.
Examples of Projects
Reducing employee movement and congestion during peak delivery hours.
Redesigning workstations to improve speed and ergonomics.
Identifying tools or equipment that reduce vessel-washing effort.
Reducing water consumption in kitchen and housekeeping activities.
Improving cleaning methods and reducing housekeeping workload.
Developing better solutions for waste handling, storage and material movement.
Modifying existing equipment to improve usability and productivity.
Candidate Profile
Degree or diploma in Industrial Design, Ergonomics, Product Design, Mechanical Engineering, Production Engineering or a related field.
2–5 years of relevant experience in industrial design, process improvement, manufacturing, hospitality, food production or workplace ergonomics.
Strong observation, analytical and practical problem-solving skills.
Ability to understand operational challenges and convert them into workable solutions.
Comfortable working inside live kitchens and restaurant environments.
Ability to coordinate with frontline employees, managers, fabricators and vendors.
Basic ability to create sketches, process flows and equipment specifications.
CAD proficiency is not mandatory.
Willingness to test ideas, measure results and continuously improve solutions.
Key Success Measures
Reduction in manual effort and repetitive work.
Improvement in kitchen productivity and order turnaround time.
Reduction in unnecessary staff movement and workflow bottlenecks.
Reduction in water consumption and cleaning time.
Improvement in housekeeping and vessel-washing efficiency.
Successful implementation and standardization of improvement projects.
Measurable savings in manpower, time, utilities or operating costs.
Pay: ₹30,000.00 - ₹50,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
