- Manage procurement and vendor relationships.
- Monitor inventory, stock levels, and wastage.
- Plan and oversee daily production activities.
- Ensure food quality, hygiene, and safety standards.
- Coordinate dispatch and logistics to outlets.
- Lead and manage kitchen, inventory, and dispatch teams.
- Control food costs and operational expenses.
- Maintain kitchen equipment and facility standards.
- Prepare operational reports and performance metrics
- 3–5 years of experience in Central Kitchen, Commissary, Food Manufacturing, or Multi-Unit Restaurant Operations.
- Strong knowledge of inventory management and supply chain operations.
- Good leadership, communication, and problem-solving skills.
- Proficiency in Excel and inventory management systems
Pay: ₹35,000.00 - ₹40,000.00 per month
Work Location: In person
