As a Kitchen Operations Manager oversees the daily, end-to-end production of a commercial kitchen, including inventory, staff, and quality control. They ensure consistent food quality, safety compliance, and financial performance (cost control/wastage) while managing high-pressure environments, often in central, cloud, or high-volume kitchens. [1, 2, 3]Key Responsibilities
- Operations & Efficiency: Oversee daily production flow, set up SOPs, and optimize workflows to improve speed and productivity.
- Inventory & Cost Control: Manage procurement, vendor relationships, and stock levels to reduce waste and monitor food costs.
- Team Leadership: Hire, train, schedule, and supervise kitchen staff (chefs, cooks, assistants) to ensure performance standards.
- Quality & Safety: Maintain strict food hygiene, sanitation, and safety standards (e.g., FSSAI, HACCP).
- Coordination: Act as a liaison between kitchen staff, restaurant outlets, and senior management. [1, 2]
Key Qualifications
- Experience: 3–8 years in F&B, specifically in central kitchen, QSR, or high-volume restaurant management.
- Skills: Strong leadership, proficient in inventory management systems, and exceptional problem-solving abilities.
- Education: Degree/Diploma in Hotel Management or Culinary Arts preferred.
- Attributes: Hands-on, comfortable in high-pressure environments, and detail-oriented. [1, 2]
Common Performance Targets
- Reducing operational errors and customer complaints.
- Managing Kitchen P&L and controlling expenses.
- Ensuring 100% compliance with Health & Safety regulations
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Work Location: In person
