CLOUD Kitchen Operations HEAD

B&B24 Senior Kitchen Manager / Central Production Head

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.