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The Bombay Canteen
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Head Chef Bulk Production

Head Chef Bulk Production

The Bombay Canteen

11 - 16 years

35 - 40 Lacs

mumbai

Posted:Just now| Platform:

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Skills Required

procurement hospitality team management data management iso packaging food safety manager quality control fmcg auditing

Work Mode

Work from Office

Job Type

Full Time

Job Description

WHO YOU ARE

You have 10-15 years of culinary experience, including 5+ years leading a bulk kitchen or central production unit.
Youve managed high-volume Indian food production (especially in chaats, or savoury items) while maintaining quality and hygiene standards.
Youre experienced in recipe standardization, yield management, and scaling traditional Indian recipes for production.
Youre skilled at leading, mentoring, and training large kitchen teams with a focus on discipline, efficiency, and consistency.
You have a strong grasp of food cost control, inventory management, and vendor coordination.
Youre well-versed with ISO and FSSAI standards and have driven compliance audits or training sessions.
(Good-to-have) Experience working in a central kitchen, FMCG, or multi-outlet food brand setup.

WHAT YOULL DO

Scale Bulk Operations & Execution

Lead end-to-end day-to-day operations of the central kitchen.
Ensure consistent flavor profiles and quality across all dishes and production batches.
Develop, test, and implement new recipes and techniques suitable for large-scale cooking.

Production & Quality Control

Oversee the daily production of large quantities of Indian chaats, and savoury dishes for multiple outlets.
Maintain the highest standards of food safety, hygiene, and sanitation.
Conduct regular quality checks and resolve production challenges quickly and effectively.

Team Management

Lead, mentor, and train kitchen staff including chefs, cooks, and assistants.
Delegate responsibilities efficiently and ensure smooth workflow.
Conduct regular team training on food handling, safety, and cooking consistency.

Inventory & Data Management

Monitor and manage inventory levels of raw materials and packaging supplies.
Coordinate procurement and ensure timely deliveries from vendors.
Minimize wastage, optimize usage, and adhere to budget and cost targets.

Equipment & Maintenance

Oversee the maintenance and cleanliness of all kitchen equipment.
Troubleshoot and report any breakdowns promptly to minimize downtime.

Safety & Compliance

Ensure strict adherence to all ISO and FSSAI food safety protocols.
Conduct regular hygiene, fire safety, and food safety training.
Maintain audit-ready documentation and ensure a clean, organized workspace.

WHAT YOULL GET

The opportunity to lead a central kitchen operation at one of Indiamost dynamic hospitality groups.
Exposure to high-volume production systems and new product development in modern Indian cuisine.
A chance to shape processes, recipes, and standards that scale exceptional quality.

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