STRATEGIC : ∙Evaluate Business Proposals for the organisation. ∙Assists in all corporate and long range financial planning related activities. ∙Finalises, recommends implements the finance commercial strategy for the organisation. ∙Analyses performance of the organisation periodically using financial performance metrics, identifies and reports long-term issues that may impact the organisation. ∙Contributes to organisational strategy and budget setting process. ∙Drives organisation wide focus on strategic cost management to achieve organisation wide cost reductions. ∙Assists in all decision making processes involving changes in laws, statutes, regulations and other norms. OPERATIONAL: ∙Follow the supply chain cost architecture which is appropriate for the business needs in terms of customer service levels and the vagaries of the business. ∙While Operations are running the purchasing, manufacturing, logistics functions, ensure desired business coordination with them to get right products at the right time at the right cost. ∙Play a lead role in supporting new business opportunities in terms of verticals, evaluating the same and recommending on the chosen opportunities. ∙To work with the Group's business units to encourage and support growth opportunities through acquisitions. ∙To advise and support with various strategic initiatives on subjects such as restructuring, joint ventures, strategic alliances, out-sourcing, port-folio reviews and ad-hoc valuations etc. ∙Design appropriate MIS for review mechanisms. ∙Create a suitable infrastructure (own/outsourced) for supporting the business on regulatory issues. ∙Set up processes for regular business reviews with RD/innovations, Operations etc. ∙Actively support in managing the performance management systems in terms of target setting by various managers, performance measurement vs targets and reward systems. FINANCIAL: ∙Organise MIS on actual PL vs. budgets along with analysis and insights into reasons for variances over the budgets with an action plan. ∙Act as a conscience-keeper of the business by raising flags wherever required, well in advance after setting up appropriate control systems. ∙Set up processes for preparation and evaluation of capex proposals. ∙Set up appropriate systems for margins management including pricing, purchasing costs, competition monitoring etc. ∙Facilitate appropriate commercial evaluations in varies business areas as required from time to time e.g. make or buy decisions, third party vs own sourcing, vendor development etc. PEOPLE: ∙Takes responsibility for people development initiatives and building up of in-house capabilities aimed at succession planning. ∙Interacts regularly with process heads and other key people to identify and remove any obstacles towards fostering an efficient work pattern. ∙Establishes standardised systems and processes for various financial operations and ensures development of standard operating procedures. ∙Ensures necessary training knowledge up gradation of employees. ∙Ensures internal customer satisfaction. Requirements Must have at least 10 years’ experience in Finance with at least 5 years managing financial reporting and forecasting at a senior level. ∙Must be CA or ICWA. ∙Proven track record in Financial Accounting, Financial Modelling, Forecasting, Budgeting, Analysis and Reporting. ∙Proven experience developing and executing business strategies. ∙Proven experience coordinating resources, third parties-providers and auditors. ∙Must have advanced excel skills and knowledge. ∙Experience with gofrugal or similar software is advantageous. Show more Show less
Roles and Responsibilities: Site Planning and Layout: Design and plan the layout of the retail food outlet, ensuring optimal flow for both customers and staff. Incorporate safety and hygiene considerations into the layout design. Utility Management: Oversee the installation and maintenance of utilities, including water, drainage, and ventilation systems, tailored to the needs of a food preparation environment. Compliance with Food Safety Standards: Ensure the construction adheres to local and national food safety and hygiene standards. Implement design elements that facilitate easy cleaning and maintenance to meet health regulations. Kitchen Design and Equipment Integration: Collaborate with kitchen designers to create an efficient and functional kitchen layout. Oversee the proper installation and integration of commercial kitchen equipment. Waste Management: Design waste disposal systems that comply with environmental regulations and industry best practices. Plan for efficient waste storage and recycling solutions. Accessibility and Inclusivity: Ensure the retail outlet is accessible to all, including those with disabilities. Design customer areas, seating, and waiting spaces with inclusivity in mind. Project Coordination: Collaborate with architects, interior designers, and contractors to ensure seamless project execution. Monitor progress, resolve construction-related issues, and ensure the project stays within budget and timelines. Requirements Requirements: Education: Bachelor's degree in Civil Engineering or a related field. Experience: Previous experience in the design and construction of retail food outlets. Knowledge of Food Industry Regulations: Familiarity with local and national regulations pertaining to the food industry. Technical Skills: Proficiency in AutoCAD or similar design software. Strong understanding of construction materials and methods. Communication Skills: Effective communication skills for collaboration with various stakeholders. Problem-Solving Abilities: Strong problem-solving skills to address challenges in construction projects. Creativity and Innovation: Ability to bring creative and innovative solutions to design challenges specific to retail food outlets.
The B2B Promoter role based in Hyderabad within the B2B Department and reporting to the Corporate Manager involves identifying and engaging potential business clients, promoting products/services, and cultivating strong client relationships to enhance sales performance. Key Responsibilities: Lead Generation: - Identifying potential business clients through proactive means. - Utilizing networking and cold calling strategies for initial client outreach. Sales Presentations: - Delivering impactful presentations to showcase product/service offerings. - Clearly communicating the benefits of products/services to clients. Relationship Management: - Nurturing long-term client relationships to ensure continued satisfaction. - Addressing client concerns effectively and in a timely manner. Negotiation and Closing: - Negotiating sales terms to reach mutually beneficial agreements. - Ensuring proper documentation for successful deal closures. Market Analysis and Reporting: - Keeping track of industry trends to inform sales strategies. - Providing detailed reports on sales activities and forecasts. Collaboration: - Collaborating with the marketing team to develop effective promotional materials. - Working seamlessly with other departments to enhance the overall customer experience. Requirements: Qualifications: - Education: Bachelor's degree in Business, Marketing, or a related field. - Experience: 2-5 years in B2B sales or business development. - Skills: Strong communication, negotiation, and relationship-building abilities. Proficiency in CRM software and MS Office Suite. Personal Attributes: - Organized, detail-oriented, and self-motivated individual. - Capable of working both independently and as part of a team. - Demonstrates resilience and maintains a positive attitude even in challenging situations.,
Role Purpose To lead the bakery operations by developing innovative products, ensuring consistent quality, managing production efficiency, and maintaining hygiene and cost controls in alignment with business objectives. 3. Key Result Areas (KRAs) Key Responsibilities Product Development & Innovation Develop new bakery products (cakes, breads, pastries, frozen items, seasonal specials). Standardize recipes and processes to ensure consistency. Conduct regular market research to identify trends. Production Management Oversee daily production schedules for retail and bulk orders. Ensure adherence to recipes, portion control, and quality standards. Manage frozen product handling and storage practices. Quality & Hygiene Compliance Implement and monitor food safety standards (FSSAI, HACCP). Conduct regular hygiene audits of kitchen and equipment. Ensure raw material quality checks. Cost & Inventory Control Monitor food costs, wastage, and yield percentages. Work with procurement to ensure timely availability of raw materials. Implement cost-saving initiatives without compromising quality. Team Management Train, mentor, and develop bakery staff. Prepare duty rosters and ensure manpower utilization. Drive performance, discipline, and motivation within the team. Collaboration with Management Work closely with marketing and operations for new launches. Provide technical support for retail outlets on product handling. Contribute to strategic planning for bakery operations. Product Quality & Consistency – Maintain defect rate below X%. Cost Control – Achieve targeted food cost percentage (e.g., ≤ 30%). Innovation – Minimum of X new products launched per quarter. Production Efficiency – Adherence to timelines with <2% wastage. Hygiene & Compliance – Zero non-conformances in audits. Team Development – Retention and skill development of bakery staff. Requirements Skills & Competencies Required Technical Skills: Expertise in artisan and industrial bakery processes. Knowledge of frozen bakery technology. Strong understanding of food safety standards. Managerial Skills: Leadership and people management. Planning, scheduling, and workflow optimization. Cost management and analytical ability. Behavioral Competencies: Creativity and attention to detail. Problem-solving and decision-making. Ability to work under pressure and meet deadlines.
Job Title: B2B Promoter Location: [Hyderabad] Department: B2B Dept Reports To: Corporate Maneger Job Summary: The B2B Promoter is responsible for identifying and engaging potential business clients, promoting products or services, and building strong relationships to drive sales. Key Responsibilities: Lead Generation: Identify potential business clients. Use networking and cold calling to make initial contact. Sales Presentations: Deliver compelling presentations. Explain product/service benefits to clients. Relationship Management: Maintain long-term client relationships. Address client concerns to ensure satisfaction. Negotiation and Closing: Negotiate sales terms. Close deals and ensure proper documentation. Market Analysis and Reporting: Monitor industry trends. Report on sales activities and forecasts. Collaboration: Work with marketing to develop promotional materials. Collaborate with other departments for a seamless customer experience. Requirements Qualifications: Education: Bachelor’s degree in Business, Marketing, or related field. Experience: 2-5 years in B2B sales or business development. Skills: Strong communication, negotiation, and relationship-building skills. Proficient in CRM software and MS Office Suite. Benefits Personal Attributes: Organized, detail-oriented, and self-motivated. Ability to work independently and in a team. Resilient and positive attitude.
In this role, you will be responsible for managing various aspects of procurement, vendor development, inventory, logistics, cost control, quality assurance, forecasting, team leadership, reporting, and crisis management. - Source and purchase raw materials, packaging materials, consumables, and equipment needed for production and retail outlets. - Negotiate with suppliers to ensure the best quality, price, and delivery terms. - Develop and maintain long-term relationships with suppliers. - Identify, assess, and onboard new suppliers based on company needs. - Conduct periodic vendor evaluations based on quality, cost, service, and delivery performance. - Maintain accurate inventory records and implement inventory control techniques. - Plan and execute timely distribution of materials to outlets and production units. - Analyze supply chain costs and identify saving opportunities. - Ensure compliance with internal SOPs and external regulatory requirements. - Collaborate with cross-functional teams for forecasting and planning. - Lead and mentor team members, set goals, provide feedback, and arrange training programs. - Prepare and submit regular MIS reports and analyze supply chain data for improvements. - Proactively identify and address potential supply disruptions. Qualifications Required: - Any degree - Certification in supply chain management is advantageous - 5 - 10 Years of experience in managerial roles - Food / Retail industry work experience - Age not above 40 Years,
Job Purpose The MIS Manager – Production will be responsible for designing, maintaining, and analyzing production-related MIS reports across all units of KS Bakers — including Central Kitchen, Frozen Product Division, and Outlet Operations. The role ensures data accuracy, transparency, and insight-driven decision-making to improve production planning, cost efficiency, wastage control, and overall operational excellence. Key Responsibilities 1. Production Data Management & Reporting • Develop, implement, and manage daily, weekly, and monthly MIS reports covering: - Production output (planned vs. actual) - Raw material consumption and variance (as per standard recipe norms) - Wastage and rejections (batch-wise, product-wise) - Labour utilization and productivity metrics - Frozen product production and dispatch data - Rework, yield, and recovery ratios • Consolidate data from Central Kitchen, Frozen Division, and individual outlets into a unified dashboard. • Ensure 100% data accuracy through regular validation and reconciliation with store, purchase, and finance data. 2. Planning & Coordination • Support the Production Head in daily and weekly production planning by providing: - Historical consumption and yield trends - Material availability and pending indents - Frozen stock status for dispatch planning • Coordinate closely with: - Stores Team – for raw material inflow and issue reconciliation - Purchase Team – for timely procurement as per production schedule - Quality Team – for non-conformance and wastage reporting - Outlet Operations Team – for monitoring frozen product usage and returns 3. Cost Control & Variance Analysis • Monitor and report key cost drivers: - Material cost per kg / per product - Manpower cost per batch / shift - Energy and utilities cost per unit of output • Identify abnormal consumption or negative yield trends and alert the Production Head. • Assist in implementing cost-saving initiatives by providing data insights. 4. System Development & Process Automation • Develop and automate Excel/ERP/Zoho-based dashboards for real-time visibility of production performance. • Work with the IT team to enhance the ERP module for: - Batch production entry - Recipe adherence - Yield tracking - Dispatch and frozen inventory • Train supervisors, data entry operators, and production executives on MIS recording and data accuracy standards. 5. Review & Decision Support • Present summarized MIS reports during weekly and monthly management review meetings. • Provide analytical insights to support decisions related to production scheduling, resource optimization, wastage reduction, and process efficiency improvement. • Maintain a historical trend analysis dashboard to track improvements and identify recurring issues. Requirements Skills & Competencies Technical Skills • Advanced MS Excel (Pivot Tables, Power Query, Macros, Dashboards) • Experience in Zoho, Tally, or ERP systems (preferably production modules) • Working knowledge of Power BI / Tableau (advantageous) • Understanding of food manufacturing KPIs — yield, wastage, batch control, cost variance • Familiarity with frozen product management and shelf-life tracking Behavioral Competencies • Strong analytical and detail-oriented mindset • Effective communicator with cross-functional coordination ability • Discipline in timelines and accuracy • Problem-solving attitude with a continuous improvement approach • High integrity and process orientation Education & Experience • Graduate in Commerce / Science / Engineering (Mandatory) • MBA (Operations / Systems / Data Analytics) preferred • 5–8 years of experience in MIS or Production Data Analysis in a Bakery / Food Manufacturing / FMCG / QSR environment • Prior experience in yield analysis and frozen product monitoring will be an added advantage
Job Purpose The MIS Manager Production will be responsible for designing, maintaining, and analyzing production-related MIS reports across all units of KS Bakers including Central Kitchen, Frozen Product Division, and Outlet Operations. The role ensures data accuracy, transparency, and insight-driven decision-making to improve production planning, cost efficiency, wastage control, and overall operational excellence. Key Responsibilities 1. Production Data Management & Reporting Develop, implement, and manage daily, weekly, and monthly MIS reports covering: - Production output (planned vs. actual) - Raw material consumption and variance (as per standard recipe norms) - Wastage and rejections (batch-wise, product-wise) - Labour utilization and productivity metrics - Frozen product production and dispatch data - Rework, yield, and recovery ratios Consolidate data from Central Kitchen, Frozen Division, and individual outlets into a unified dashboard. Ensure 100% data accuracy through regular validation and reconciliation with store, purchase, and finance data. 2. Planning & Coordination Support the Production Head in daily and weekly production planning by providing: - Historical consumption and yield trends - Material availability and pending indents - Frozen stock status for dispatch planning Coordinate closely with: - Stores Team for raw material inflow and issue reconciliation - Purchase Team for timely procurement as per production schedule - Quality Team for non-conformance and wastage reporting - Outlet Operations Team for monitoring frozen product usage and returns 3. Cost Control & Variance Analysis Monitor and report key cost drivers: - Material cost per kg / per product - Manpower cost per batch / shift - Energy and utilities cost per unit of output Identify abnormal consumption or negative yield trends and alert the Production Head. Assist in implementing cost-saving initiatives by providing data insights. 4. System Development & Process Automation Develop and automate Excel/ERP/Zoho-based dashboards for real-time visibility of production performance. Work with the IT team to enhance the ERP module for: - Batch production entry - Recipe adherence - Yield tracking - Dispatch and frozen inventory Train supervisors, data entry operators, and production executives on MIS recording and data accuracy standards. 5. Review & Decision Support Present summarized MIS reports during weekly and monthly management review meetings. Provide analytical insights to support decisions related to production scheduling, resource optimization, wastage reduction, and process efficiency improvement. Maintain a historical trend analysis dashboard to track improvements and identify recurring issues. Requirements Skills & Competencies Technical Skills Advanced MS Excel (Pivot Tables, Power Query, Macros, Dashboards) Experience in Zoho, Tally, or ERP systems (preferably production modules) Working knowledge of Power BI / Tableau (advantageous) Understanding of food manufacturing KPIs yield, wastage, batch control, cost variance Familiarity with frozen product management and shelf-life tracking Behavioral Competencies Strong analytical and detail-oriented mindset Effective communicator with cross-functional coordination ability Discipline in timelines and accuracy Problem-solving attitude with a continuous improvement approach High integrity and process orientation Education & Experience Graduate in Commerce / Science / Engineering (Mandatory) MBA (Operations / Systems / Data Analytics) preferred 58 years of experience in MIS or Production Data Analysis in a Bakery / Food Manufacturing / FMCG / QSR environment Prior experience in yield analysis and frozen product monitoring will be an added advantage
Job Purpose To lead the Quality Assurance and Food Safety function at the KS Bakers Factory by ensuring that all products manufactured meet company standards for quality, safety, hygiene, and regulatory compliance. The role focuses on maintaining consistent product standards across production lines and driving continuous improvement in food quality and safety systems. Key Responsibilities 1. Quality Systems & Food Safety Establish, implement, and maintain Food Safety Management Systems in compliance with FSSAI, HACCP, and ISO 22000 standards. Develop and periodically review SOPs for production, storage, and hygiene processes. Conduct regular internal audits and coordinate third-party or statutory audits. Ensure all deviations and non-conformities are identified, investigated, and closed with proper CAPA. Maintain up-to-date documentation for all QA-related processes. 2. Raw Material Quality & Vendor Assurance Approve vendors and establish specifications for all raw and packaging materials. Inspect incoming materials (flour, cream, dairy, chocolates, frozen items, etc.) for physical, chemical, and microbial parameters. Work closely with purchase and stores departments to ensure only approved materials are used in production. Monitor storage conditions and FIFO/FEFO compliance. 3. In-Process Quality Control Monitor production processes for adherence to defined recipes, baking parameters, and hygiene standards. Validate process controls at mixing, proofing, baking, cooling, and packing stages. Check Critical Control Points (CCPs) and ensure corrective action on deviations. Conduct daily line inspections and maintain batch quality reports. 4. Finished Product Quality Inspect finished products for taste, texture, appearance, and weight consistency before dispatch. Maintain records of finished product testing and release notes. Investigate customer complaints and ensure effective root cause analysis and preventive actions. Conduct shelf-life testing and periodic product benchmarking. 5. Hygiene & Sanitation Ensure strict implementation of GMP (Good Manufacturing Practices) and GHP (Good Hygiene Practices) . Supervise sanitation schedules, pest control, and housekeeping in all production and storage areas. Conduct personal hygiene audits and training for workers. Verify that equipment cleaning and disinfection are done as per protocol. 6. Team Development & Training Lead and mentor the Quality and Lab teams. Conduct regular training programs on hygiene, food safety, and quality systems for production staff. Promote a culture of quality awareness and continuous improvement across departments. 7. Coordination & Reporting Coordinate with Production, Maintenance, and R&D teams to ensure consistent quality standards. Prepare daily, weekly, and monthly QA reports for management review. Monitor key quality metrics and present improvement action plans during review meetings. Requirements Qualifications & Experience Education: B.Tech / M.Tech in Food Technology, Dairy Technology, Microbiology, or related discipline. Experience: 6–10 years of experience in Quality Assurance within a food processing or bakery manufacturing environment , with at least 3 years in a managerial role. Knowledge: FSSAI regulations, HACCP, GMP, GHP, ISO 22000, food microbiology, and laboratory testing. Skills: Analytical thinking, process orientation, leadership, documentation, and communication.
Job Purpose To lead the Quality Assurance and Food Safety function at the KS Bakers Factory by ensuring that all products manufactured meet company standards for quality, safety, hygiene, and regulatory compliance. The role focuses on maintaining consistent product standards across production lines and driving continuous improvement in food quality and safety systems. Key Responsibilities 1. Quality Systems & Food Safety Establish, implement, and maintain Food Safety Management Systems in compliance with FSSAI, HACCP, and ISO 22000 standards. Develop and periodically review SOPs for production, storage, and hygiene processes. Conduct regular internal audits and coordinate third-party or statutory audits. Ensure all deviations and non-conformities are identified, investigated, and closed with proper CAPA. Maintain up-to-date documentation for all QA-related processes. 2. Raw Material Quality & Vendor Assurance Approve vendors and establish specifications for all raw and packaging materials. Inspect incoming materials (flour, cream, dairy, chocolates, frozen items, etc.) for physical, chemical, and microbial parameters. Work closely with purchase and stores departments to ensure only approved materials are used in production. Monitor storage conditions and FIFO/FEFO compliance. 3. In-Process Quality Control Monitor production processes for adherence to defined recipes, baking parameters, and hygiene standards. Validate process controls at mixing, proofing, baking, cooling, and packing stages. Check Critical Control Points (CCPs) and ensure corrective action on deviations. Conduct daily line inspections and maintain batch quality reports. 4. Finished Product Quality Inspect finished products for taste, texture, appearance, and weight consistency before dispatch. Maintain records of finished product testing and release notes. Investigate customer complaints and ensure effective root cause analysis and preventive actions. Conduct shelf-life testing and periodic product benchmarking. 5. Hygiene & Sanitation Ensure strict implementation of GMP (Good Manufacturing Practices) and GHP (Good Hygiene Practices) . Supervise sanitation schedules, pest control, and housekeeping in all production and storage areas. Conduct personal hygiene audits and training for workers. Verify that equipment cleaning and disinfection are done as per protocol. 6. Team Development & Training Lead and mentor the Quality and Lab teams. Conduct regular training programs on hygiene, food safety, and quality systems for production staff. Promote a culture of quality awareness and continuous improvement across departments. 7. Coordination & Reporting Coordinate with Production, Maintenance, and R&D teams to ensure consistent quality standards. Prepare daily, weekly, and monthly QA reports for management review. Monitor key quality metrics and present improvement action plans during review meetings. Requirements Qualifications & Experience Education: B.Tech / M.Tech in Food Technology, Dairy Technology, Microbiology, or related discipline. Experience: 610 years of experience in Quality Assurance within a food processing or bakery manufacturing environment , with at least 3 years in a managerial role. Knowledge: FSSAI regulations, HACCP, GMP, GHP, ISO 22000, food microbiology, and laboratory testing. Skills: Analytical thinking, process orientation, leadership, documentation, and communication.