Job Description

Kitchen Manager

Key Responsibilities:


Staff Management:


Hire, train, schedule, and supervise a team of 10 kitchen staff.


Conduct regular performance evaluations and ensure staff adherence to SOPs.


Operational Oversight:


Oversee daily operations including food preparation, meal service, and sanitation.


Ensure food is delivered on time and meets quality standards.


Implement systems to monitor and improve productivity and service.


Vendor & Inventory Management:


Procure ingredients from approved vendors ensuring timely delivery and quality.


Maintain stock levels, monitor wastage, and conduct monthly inventory audits.


Hygiene & Compliance:


Ensure compliance with FSSAI and internal food safety policies.


Conduct regular audits of kitchen cleanliness and staff hygiene practices.


Budget & Cost Control:


Plan and manage kitchen budgets including food costs, labor, and equipment.


Identify cost-saving measures without compromising quality or safety.


Coordination & Communication:


Act as the primary point of contact between kitchen staff and management.


Prepare and present reports on operations, costs, and improvement areas.

Qualifications:


Bachelor's Degree in Hotel Management, Hospitality, or relevant field.


Minimum 5 years of experience in managing kitchen operations (corporate/industrial/institutional).


Certification in Food Safety or HACCP preferred.

Skills & Competencies:


Leadership and people management


Strong organizational and time management skills


Ability to multitask and handle pressure


Knowledge of budgeting and food costing


Familiarity with bulk cooking logistics


Proficient in MS Excel, documentation, and inventory software

Working Conditions:


On-site kitchen management role; presence required during meal preparation and service.


May require early hours or overtime based on kitchen schedules.

Job Type: Full-time

Pay: ₹10,940.53 - ₹63,201.30 per month

Schedule:

Morning shift
Work Location: In person

Expected Start Date: 27/05/2025