Kitchen Manager (Bulk Cooking Operations)

Job Description: Kitchen Production Manager – Bulk Cooking

Position: Kitchen Production Manager
Department: Central Kitchen / Bulk Production
Reports To: Executive Chef / Operations Manager

Job Summary:

The Kitchen Production Manager is responsible for planning, organizing, and supervising large-scale food production operations. This role ensures consistent quality, timely production, proper hygiene standards, and smooth workflow for bulk cooking requirements.

Key Responsibilities:1. Production Planning & Execution

• Plan daily and weekly production schedules based on orders and business requirements.
• Oversee bulk cooking processes to ensure food is prepared according to recipes, quality standards, and timelines.
• Monitor portioning, consistency, and presentation of all dishes.

2. Team Management

• Supervise kitchen staff, assign duties, and ensure efficient manpower utilization.
• Train team members on bulk cooking techniques, hygiene standards, and safety protocols.
• Conduct regular briefings and ensure smooth coordination within the kitchen.

3. Inventory & Cost Control

• Manage raw material requisitions, storage, and consumption for large-scale cooking.
• Reduce wastage and optimize usage of ingredients to maintain food cost targets.
• Coordinate with the purchase department for timely procurement of materials.

4. Quality & Hygiene Compliance

• Ensure strict adherence to FSSAI guidelines, HACCP practices, and company hygiene standards.
• Check raw materials and finished products for freshness, quality, and safety.
• Maintain cleanliness of kitchen equipment, workstations, and storage areas.

5. Equipment & Maintenance

• Ensure all production equipment (boilers, tilting pans, grinders, ovens, etc.) are used safely and maintained properly.
• Report breakdowns and coordinate with maintenance teams for quick repairs.

6. Coordination & Reporting

• Work closely with Operations, Dispatch, and Purchase teams to ensure smooth flow of production to delivery.
• Maintain production logs, wastage reports, attendance, and daily performance reports.
• Suggest process improvements for efficiency and product consistency.

Qualifications & Skills Required:

• Diploma or Degree in Hotel Management / Culinary Arts.
• Minimum 5–8 years of experience in large-scale culinary operations or central kitchen environment.
• Strong knowledge of bulk cooking methods and equipment.
• Leadership skills with the ability to manage a large team.
• Good communication, time management, and problem-solving abilities.

Work Conditions:

• Ability to work in a fast-paced kitchen environment.
• Flexible to work early mornings, weekends, or peak business hours.

Salary:

• 30k to 50k ( Based on Interview)

Interested Candidates can share resumes to HR Contact: +91 8712178419

Job Type: Full-time

Pay: ₹30,000.00 - ₹50,000.00 per month

Benefits:

• Food provided
• Provident Fund

Application Question(s):

• Do you have Upselling skills?
• Do you know Inventory management?

Experience:

• Total Work: 10 years (Required)

Language:

• Hindi, English,Telugu (Required)

Work Location: In person