Job Description

Job Title: Food Production Head - Central Kitchen (Indian Cuisine)

Location:

Navi Mumbai

Department:

Operations / Production

Reports To:

Operations Head / Business Owner

Employment Type:

Full-Time

Role Summary

The Food Production Head will lead and manage all production activities of a high-volume central kitchen specializing in Indian cuisine. This role is responsible for ensuring consistent food quality, production efficiency, menu execution, food safety, cost control, and team leadership. The individual will oversee daily operations to support multiple outlets, catering orders, and bulk food preparation.

Key Responsibilities1. Production Planning & Execution

Plan and schedule daily and weekly production based on forecasts, outlet requirements, and catering orders. Ensure timely preparation of gravies, curries, breads, snacks, rice items, tandoori items, and Indian regional dishes. Optimize batch production processes to maintain consistency and reduce wastage.

2. Quality & Consistency

Ensure all dishes follow standard recipes (SOPs) with consistent taste, texture, and presentation. Conduct regular tasting sessions and quality checks across all production batches. Coordinate with R&D or management for menu improvements or new product development.

3. Team Management

Lead and supervise production staff, line cooks, prep cooks, and support staff. Allocate duties and manage shift schedules for smooth and efficient kitchen operations. Conduct regular training on recipes, hygiene, and best kitchen practices.

4. Food Safety & Compliance

Enforce strict hygiene standards as per FSSAI regulations. Ensure proper storage of raw materials, cooked food, and packaged items. Monitor CCPs (Critical Control Points) and maintain logs for audits and compliance.

5. Inventory & Cost Control

Oversee daily inventory checks of raw materials, semi-prepared and prepared items. Work with procurement to maintain optimal stock levels and ensure quality of supplies. Track and control food cost, yield, wastage, and portion sizes.

6. Equipment & Infrastructure Management

Ensure proper functioning of kitchen equipment such as ovens, tandoors, kettles, chillers, and mixers. Coordinate with maintenance teams to minimize downtime and breakdowns.

7. Coordination & Reporting

Coordinate with outlet managers, logistics teams, and procurement for smooth operations. Generate daily production reports, consumption reports, wastage logs, and cost summaries. Provide management with insights for improving productivity and reducing costs.

Required Skills & Qualifications

8-15 years of experience in high-volume kitchens, hotels, QSR, or central kitchens. Strong expertise in

North Indian, South Indian, and regional Indian cuisines

. Hands-on experience in batch cooking, gravies, bulk curry production, and large-scale prep. Knowledge of

FSSAI standards

, HACCP guidelines, and food handling procedures. Proven leadership skills with the ability to manage large teams. Strong planning, problem-solving, and communication abilities. Experience with production software or ERP is a plus.

Preferred Attributes

High attention to detail and commitment to quality. Ability to perform under pressure and handle large-scale operations. Strong organisational skills and process-driven mindset. Adaptability for menu changes and seasonal planning.

KPIs

Consistency of food quality and taste Food cost percentage Production efficiency vs demand Wastage levels Staff productivity and retention Compliance scores (FSSAI/HACCP audits)
Job Types: Full-time, Permanent

Pay: Up to ₹100,000.00 per month

Work Location: In person