A Production Executive at The Akshaya Patra Foundation plays a central role in managing day-to-day, large-scale kitchen operations. Because Akshaya Patra operates centralized automated kitchens to provide mid-day meals to millions of school children daily, the position focuses heavily on bulk food preparation, strict food safety standards, and timely delivery.
Role Overview
- Department: Kitchen Operations / Production
- Reporting To: Production Manager / Kitchen Head
- Primary Objective: Ensure the safe, timely, cost-effective, and hygienic production of high-volume meals while strictly following standardized recipes and quality benchmarks.
Key Responsibilities1. Daily Meal Production & Operations
- Supervise Production Lines: Oversee raw material preparation, cooking, steam boiler operations, and automated food packing processes.
- Maintain Cooking Schedules: Ensure food preparation begins on time to align with early morning dispatch logistics to schools.
- Yield & Recipe Management: Ensure staff follow standard operating procedures (SOPs) and standardized recipes to maintain consistent taste, nutrition, and portion sizing.
2. Quality Assurance & Food Safety
- Adhere to Hygiene Protocols: Maintain strict food safety and personal hygiene practices (e.g., proper wear of hairnets, aprons, and gloves) across kitchen staff.
- Standards & Compliance: Ensure compliance with statutory standards such as FSSAI, ISO 22000, HACCP, Good Manufacturing Practices (GMP), and 5S frameworks.
- Raw Material Checks: Coordinate with the Quality Assurance team to inspect ingredients before processing.
3. Resource & Inventory Management
- Material Requisition: Work with the stores department to indent raw materials daily based on student meal count.
- Waste Reduction: Monitor cooking yields, identify causes of food or ingredient wastage, and implement corrective measures.
- Utility Management: Monitor efficient usage of resources like steam, electricity, LPG, and water to minimize operational costs.
4. Team Leadership & Safety
- Workforce Supervision: Direct and allocate tasks to kitchen cooks, helpers, and cleaning staff.
- Training & Onboarding: Train ground staff on standard cooking procedures, sanitation standards, machine handling, and kitchen safety rules.
- Occupational Safety: Ensure safe operation of heavy kitchen machinery (boilers, steam cauldrons, chapati manufacturing machines).
5. Reporting & Documentation
- Maintain daily logbooks for batch details, production quantities, cooking temperatures, cleaning schedules, and equipment downtime.
Candidate Qualifications & RequirementsAreaRequirementsEducationB.Sc / B.Tech / Diploma in Food Technology, Food Science, Hotel Management (Culinary), or Catering Technology.Experience1 to 4 years in bulk food processing, commercial catering, FMCG, or large institutional kitchens.CertificationsFSSAI guidelines / HACCP / ISO 22000 awareness is preferred.Key SkillsMass food production, inventory control, operational hygiene, team coordination, problem-solving, and basic computer proficiency (Excel/ERP).
Pay: ₹35,000.00 - ₹45,000.00 per month
Benefits:
- Flexible schedule
- Paid sick time
- Provident Fund
Work Location: In person
