Kitchen Manager

1. Inventory Management & Control:

• Monitor daily stock levels across all kitchen locations.

• Conduct daily, weekly, and monthly physical stock audits.

• Implement FIFO (First-In-First-Out) and other inventory control practices to minimize wastage.

• Ensure stock variances are minimal and within acceptable limits.

2. Procurement & Vendor Management:

• Source and negotiate with vendors for the best rates and quality.

• Maintain strong vendor relationships while exploring new supplier options to ensure competitive pricing.

• Monitor vendor performance and quality control.

3. Cost Analysis & Reporting:

• Analyze food cost data and create reports on variances, wastage, and inefficiencies.

• Prepare daily/weekly/monthly inventory and cost reports for management review.

• Track cost per dish and suggest menu engineering strategies for better margins.

4. Cost Optimization & Waste Reduction:

• Identify opportunities to reduce food costs and wastage without compromising quality.

• Collaborate with kitchen teams to optimize portion control and preparation practices.

• Develop and implement waste reduction initiatives.

5. Systems & Processes:

• Maintain and optimize inventory management software (Barometer)

• Develop SOPs for procurement, stock handling, and inventory control.

• Ensure compliance with hygiene and food safety standards in storage.

Key Skills & Competencies:

• Strong knowledge of F&B procurement, vendor management, and food costing.

• Analytical mindset with experience in cost control and data analysis.

• Familiarity with inventory management systems (Petpooja, Barometer, Excel-based systems).

• Understanding of food quality standards and supply chain processes.

• Excellent negotiation and communication skills.

• Eye for detail and ability to work under pressure in a fast-paced environment.

Experience & Qualifications:

• 3-5 years of experience in inventory/cost control or procurement in F&B, hotels, or cloud kitchens.

• Degree/Diploma in Hotel Management, Supply Chain, or relevant field preferred.

• Hands-on experience with inventory and POS systems is a plus.

What Success Looks Like (KPI-Driven Role):

• Maintain food cost within the targeted % of sales.

• Reduce wastage by X% over Y months.

• Achieve vendor savings/discounts of X% annually.

• Maintain stock variance under X% month on month.

Ideal Candidate Profile:

• Worked in mid-sized QSRs, cloud kitchens, or F&B brands.

• Street-smart, highly organized, and numbers-driven.

• Can roll up sleeves and be on the floor when required.

• Strong on data but equally strong in building vendor relationships and controlling kitchen operations.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Paid sick time
• Paid time off

Ability to commute/relocate:

• Mumbai, Mumbai - 400079, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• Do you have hands on experience with softwares like Petpooja, Barometer

Experience:

• total work: 3 years (Preferred)

Work Location: In person