Preferred Experience
- Minimum 5–8 years of experience in Kitchen Operations.
- Experience in managing PG (Paying Guest), Hostel, Student Accommodation, Ashram, Temple Kitchen, Community Kitchen, or Institutional Food Services.
- Hands-on experience in preparing and managing meals for 500+ residents per meal service.
- Strong understanding of PG food operations, including menu planning, food cost control, resident food preferences, and complaint resolution.
- Experience in centralized kitchen operations and meal distribution across multiple locations will be preferred.
- Ability to maintain food quality, hygiene standards, and operational efficiency while working within budget.
- Experience in kitchen setup, SOP implementation, and manpower management will be an added advantage.
Key Responsibilities1. Kitchen Operations Management
- Manage day-to-day kitchen operations efficiently.
- Ensure timely preparation and distribution of meals.
- Maintain consistency in food quality, taste, and presentation.
- Monitor food production schedules and kitchen workflows.
- Ensure smooth operation during peak meal hours.
2. Food Quality & Hygiene
- Ensure compliance with food safety and hygiene standards.
- Maintain cleanliness of kitchen, storage, and equipment.
- Conduct regular quality checks on raw materials and prepared food.
- Implement SOPs for food preparation and handling.
- Ensure proper pest control and sanitation practices.
3. Inventory & Store Management
- Monitor daily consumption of raw materials.
- Control wastage and optimize inventory usage.
- Maintain stock records and consumption reports.
- Coordinate with procurement team for timely replenishment.
- Conduct periodic stock audits.
4. Team Management
- Supervise cooks, helpers, stewards, and kitchen staff.
- Prepare duty rosters and manpower planning.
- Train staff on food preparation, hygiene, and safety standards.
- Monitor staff productivity and discipline.
- Resolve operational issues within the team.
5. Cost Control
- Monitor food cost and kitchen expenses.
- Reduce wastage and improve operational efficiency.
- Ensure proper portion control.
- Prepare consumption and cost analysis reports.
- Support management in budgeting and cost-saving initiatives.
6. Equipment & Maintenance
- Ensure proper functioning of kitchen equipment.
- Coordinate preventive maintenance activities.
- Report repair requirements promptly.
- Monitor gas, electrical, and utility usage.
7. Compliance & Documentation
- Maintain kitchen records and production reports.
- Ensure compliance with FSSAI and safety regulations.
- Maintain vendor and purchase documentation.
- Prepare daily, weekly, and monthly operational reports.
Pay: From ₹25,000.00 per month
Benefits:
- Food provided
- Paid sick time
Work Location: In person
