Operations & Process Management:
Oversee day-to-day kitchen operations and ensure SOP compliance across food preparation, packing, hygiene, and delivery.
Maintain production timelines, quality checks, and dispatch efficiency.
Coordinate with delivery platforms and internal logistics teams to ensure timely order fulfillment.
Monitor kitchen equipment and infrastructure; ensure timely maintenance and issue resolution.
Inventory & Stock Management:
Track daily consumption and manage raw material inventory.
Conduct regular stock audits, minimize wastage and pilferage.
Ensure proper storage of ingredients and supplies as per FSSAI and company standards.
Liaise with procurement teams for stock replenishment and demand forecasting.
Team Management:
Supervise kitchen staff, including hiring, training, shift planning, and performance management.
Motivate and lead the team to achieve daily production and quality targets.
Ensure staff adherence to hygiene, grooming, and food safety guidelines.
Reporting & Documentation:
Maintain operational reports including daily sales, inventory usage, wastage, and delivery metrics.
Share periodic performance reports with area managers or central teams.
Handle petty cash and kitchen-related expenses with accurate documentation.
Education & Experience:
Graduate or Diploma in Hotel Management / Culinary / Business Administration preferred.
2–4 years of experience managing operations in Cloud Kitchen, QSR, or food retail industry.
Hands-on experience in food handling, delivery operations, and team supervision.
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