Production Manager - Kitchen

Job Summary

The Production Manager – Kitchen is responsible for overseeing the entire food production process, ensuring that meals are prepared efficiently, hygienically, and to the highest quality standards. The role involves managing kitchen staff, maintaining production schedules, optimizing resource utilization, and ensuring compliance with food safety and cost standards.

Key Responsibilities1. Production Planning & Execution

• Plan, organize, and control kitchen operations to meet daily production targets for B2B and B2C orders.
• Coordinate with procurement, inventory, and logistics teams to ensure timely availability of raw materials.
• Monitor cooking processes to maintain consistency in taste, portion, and presentation.
• Implement batch production systems for bulk orders and corporate catering.

2. Team Management

• Supervise chefs, cooks, and kitchen helpers to ensure efficient workflow.
• Schedule staff shifts and manage manpower allocation based on order volume.
• Conduct regular team briefings and on-the-job training to maintain performance and hygiene standards.

3. Quality & Hygiene Control

• Enforce FSSAI and HACCP standards throughout the kitchen.
• Ensure all equipment, utensils, and workstations are sanitized and maintained regularly.
• Conduct random taste checks and quality audits before dispatch.

4. Cost & Inventory Management

• Monitor food costs, yield percentages, and wastage.
• Collaborate with procurement to optimize ingredient sourcing and minimize overstocking.
• Maintain daily production and consumption reports.

5. Coordination & Communication

• Work closely with sales, operations, and dispatch teams to align production with order requirements.
• Communicate delays or quality concerns proactively to ensure customer satisfaction.
• Provide daily reports on output, staff attendance, and production efficiency to management.

6. Continuous Improvement

• Suggest improvements in kitchen layout, workflow, and automation tools.
• Introduce new standard operating procedures (SOPs) for faster, safer production.
• Analyze feedback and implement corrective actions for recurring issues.

Qualifications

• Bachelor’s degree or diploma in Hotel Management / Culinary Arts / Food Technology.
• Minimum 5–8 years of experience in large-scale kitchen or catering production management.
• Knowledge of food costing, inventory control, and quality management systems.
• Certification in food safety (FSSAI Level 2 or above) preferred.

Job Type: Full-time

Pay: From ₹40,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid time off
• Provident Fund

Work Location: In person