Operations Management
- Oversee the daily functioning of central and project kitchens.
- Ensure timely production and dispatch of meals as per client requirements.
- Monitor kitchen productivity and optimize workflow.
- Develop and implement Standard Operating Procedures (SOPs) for kitchen operations.
- Coordinate with procurement, logistics, and project teams for seamless operations.
Food Quality & Safety
- Ensure compliance with FSSAI guidelines and food safety standards.
- Maintain high standards of hygiene and sanitation.
- Conduct regular quality checks of raw materials and finished food.
- Implement food safety audits and corrective actions.
Team Management
- Lead, supervise, and motivate kitchen staff and supervisors.
- Plan manpower deployment and work schedules.
- Conduct staff training on food safety, hygiene, and operational excellence.
- Evaluate team performance and identify training needs.
Inventory & Cost Control
- Monitor inventory levels and minimize wastage.
- Ensure proper stock management and storage practices.
- Track food costs, kitchen expenses, and operational budgets.
- Coordinate with procurement for timely availability of raw materials.
Client & Vendor Coordination
- Maintain effective communication with clients regarding meal schedules and service quality.
- Coordinate with vendors for procurement of kitchen supplies and equipment.
- Resolve operational issues promptly.
Reporting & Documentation
- Prepare daily, weekly, and monthly operational reports.
- Maintain production records, inventory records, hygiene checklists, and compliance documentation.
- Analyze operational performance and recommend improvements.
Required Qualifications
- Bachelor's Degree/Diploma in Hotel Management or Hospitality Management from a recognized institute.
- Minimum 5 years of experience in kitchen operations, institutional catering, central kitchens, hospitality, or large-scale food production.
- Experience in managing high-volume meal production will be preferred.
Required Skills
- Strong knowledge of commercial kitchen operations.
- Good understanding of food safety, hygiene, and FSSAI regulations.
- Leadership and team management skills.
- Inventory and cost control expertise.
- Excellent planning and organizational abilities.
- Strong problem-solving and decision-making skills.
- Proficiency in MS Excel, MS Word, and reporting tools.
- Good communication skills in Hindi and English.
Preferred Experience
- Experience with NGOs, community kitchens, CSR projects, industrial catering, hospitals, educational institutions, or cloud kitchens.
- Experience managing kitchens producing more than 1,000 meals per day will be an advantage.
Pay: From ₹35,000.00 per month
Benefits:
Work Location: In person
