B&B 24

Below is an elevated, Senior Kitchen Manager / Central Production Head Job Description for B&B24, including responsibilities in inventory management, supply chain, Pet Pooja, ISO/FSSAI compliance, and operational leadership . If you want, I can convert this into a one-page PDF-style JD or a crisp portal-friendly version. B&B24 Senior Kitchen Manager / Central Production Head Job Description Position Overview The Senior Kitchen Manager at B&B24 will oversee the end-to-end functioning of the Central Kitchenincluding production, supply chain coordination, inventory governance, Pet Pooja management, hygiene, and ISO-compliant processes. This role requires a seasoned operator with strong culinary understanding, proven experience in high-volume food production, and an exceptional command over planning, systems, and team leadership. The position is critical to B&B24’s commitment to authentic biryani & Mughlai cuisine, consistent quality, and high operational discipline. Key Responsibilities 1. Production Leadership Lead overall production of biryani, gravies, proteins, masalas, marinades, and daily prep. Ensure complete adherence to standardized recipes, yield targets, and batch SOPs. Drive continuous improvement in production efficiency and taste consistency. Implement and review production plans based on forecast and order flows. 2. Inventory Management & Cost Governance Own complete inventory governance for raw materials, packaging, spices, and perishable items. Maintain accurate stock levels using Pet Pooja (GRN, consumption, variance checks, wastage logs). Ensure FIFO, FEFO, batch mapping, and expiry control. Undertake daily/weekly inventory audits and reconcile variances with Procurement & Finance. Track food cost, yield, and pilferage with data-backed insights. 3. Supply Chain & Vendor Coordination Work closely with Procurement to forecast requirements and schedule deliveries. Verify quality and quantity of inward materials, raise NCRs for deviations. Plan daily and weekly raw material requisitions based on production cycles. Coordinate with vendors for timely supplies, replacements, and procurement hygiene. Ensure proper cold-chain management for proteins and temperature-sensitive materials. 4. Pet Pooja Systems Management Monitor all kitchen operations through the Pet Pooja backend. Ensure proper data entry by team members across GRN, dispatch, production, wastage, consumption, and issues. Maintain recipe configurations, portion controls, and mapping. Generate and review Pet Pooja MIS for decision-making (inventory, consumption, yield, order flow). 5. Hygiene, Food Safety & ISO Processes Ensure full compliance with FSSAI, ISO 22000, HACCP , and internal QA protocols. Conduct daily CCP checks—temperature logs, sanitation, receiving checks, allergen control. Implement SOPs for contamination prevention, especially metal, plastic, and foreign-body checks. Support QA in audits, RCA/CAPA, and documentation. Maintain hygienic infrastructure—cleanliness, pest control, waste management. 6. Team Management & Training Lead and mentor a multi-department kitchen team (cooks, butchers, helpers, dishwash, store, runners). Plan manpower schedules, control overtime, and optimise staffing. Conduct training on recipes, hygiene, equipment handling, and system use (Pet Pooja, inventory, audits). Build a culture of accountability, discipline, and continuous learning. 7. Equipment & Facility Oversight Ensure smooth functioning of all critical kitchen equipment—degs, tandoors, HOB burners, cold rooms, freezers, cutters, and mixers. Implement preventive maintenance and daily cleaning schedules. Maintain equipment logs with the Maintenance/Engineering team. 8. Reporting & Cross-Functional Coordination Prepare daily production reports, wastage reports, and consumption summaries. Work with Operations on order planning, fulfilment, and inventory needs of outlets or franchise kitchens. Align with Finance on costing, asset records, variances, and audit findings. Provide weekly updates to management with key KPIs and improvement actions. Key Skills & Competencies Strong operational leadership in high-volume kitchens (QSR/Cloud Kitchen/Hotel Banquet/Central Production Unit). Deep understanding of Indian cuisine, especially biryani/Mughlai preparations. Expertise in inventory management, Pet Pooja usage, supply chain planning, and yield control . Familiarity with ISO 22000, HACCP, FSSAI processes. Excellent people-management and communication skills. Ability to handle operational pressure and crisis situations. Strong analytical and data-driven mindset. Qualifications & Experience 10–15 years of experience in Central Kitchen / QSR / Hotel Food Production. Experience in Pet Pooja or other kitchen ERP systems is mandatory. Formal culinary education preferred, but strong industry experience also acceptable. Work Location B&B24 Central Kitchen (Kolkata) with periodic visits to outlets/franchise kitchens.