Job Description

Key Responsibilities

1.

Recipe & Cost Control

Create and maintain recipe cards with precise portion sizes and yields. Ensure all kitchens follow standard recipes consistently. Conduct daily/weekly checks on portioning to prevent over-consumption. Monitor food cost percentage and ensure it stays within approved thresholds.
2.

Inventory & Consumption Management

Oversee daily inventory reporting from all outlets/central kitchens. Track variance between theoretical vs actualconsumption. Identify pilferage, wastage, spoilage, and ensure corrective actions. Review daily indenting and ensure accuracy of material requests.
3.

Purchasing & Vendor Coordination

Work with procurement to ensure purchase of raw materials at correct specifications and quality. Validate order quantities based on past consumption and forecast. Ensure vendor supply matches approved quality and weight standards.
4.

Kitchen Operations Monitoring

Conduct surprise kitchen audits -- hygiene, FIFO/FEFO, storage, temperature logs. Ensure strict compliance with FSSAI food safety norms. Validate prep processes (cutting, marination, mixing, holding).
5.

Outlet-Level Controls

Perform outlet visits to check portioning, recipe adherence, wastage points. Train outlet teams on standard portion sizes, handling, and prep accuracy. Track operational KPIs: yield %, wastage %, consumption efficiency.
6.

Systems & Reporting

Maintain accurate food cost reporting through POS/ERP (e.g., POSist, PetPooja, UrbanPiper). Prepare weekly dashboards for management on:
? Consumption variance

? Wastage levels

? Standardization compliance

? Raw material yield

Ensure smooth integration of recipes and BOMs across systems.

Required Skills & Competencies

Strong knowledge of

QSR / Cloud Kitchen / Multi-outlet F&B operations

. Deep understanding of

recipes, prep processes, portioning, and kitchen workflow

. Hands-on experience in

inventory management, yield control, and consumables tracking

. Good knowledge of

food hygiene, kitchen audits, and FSSAI standards

. Ability to work closely with chefs, outlet managers, and supply chain teams.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?35,000.00 per month

Benefits:

Flexible schedule Food provided Leave encashment Paid sick time Provident Fund
Work Location: In person