The Kitchen Operations Manager will oversee the daily functioning of the Tech Park canteen kitchen ensuring smooth food production quality control hygiene cost management and staff coordination The role requires a balance of operational expertise leadership and customer focus to deliver productive hygienic and cost-effective food service for a large employee base Key Responsibilities Operational Management Supervise day-to-day kitchen and food production activities Plan and execute menus ensuring variety and nutrition Monitor food preparation portioning and presentation standards Maintain smooth service during peak hours with minimum delays Quality Hygiene Safety Ensure strict compliance with FSSAI standards food safety regulations and HACCP guidelines Monitor hygiene and sanitation in kitchen storage and service areas Conduct regular checks on food quality expiry dates and waste management Staff Management Supervise kitchen staff assign duties and ensure discipline Plan duty rosters manage shift rotations and control absenteeism Train staff on hygiene safety and efficient cooking practices Motivate team members to maintain high productivity and morale Inventory Cost Control Monitor stock levels and ensure timely requisition of raw materials Prevent pilferage and minimize food wastage Control food cost within budget while maintaining quality Coordinate with vendors for timely supply and quality compliance Customer Client Management Liaise with Tech Park administration client company representatives regarding menu planning and service feedback Handle customer complaints effectively and implement corrective actions Ensure consistent customer satisfaction through quality food and timely service Reporting Compliance Maintain daily production and consumption reports Track kitchen performance wastage and cost analysis Ensure compliance with statutory requirements including licenses audits and inspections Qualifications Experience Graduate Diploma in Hotel Management Culinary Arts preferred Minimum 5-8 years of experience in kitchen canteen large-volume food production with at least 2 years in a supervisory managerial role Strong knowledge of bulk cooking operations hygiene standards and cost control Proficiency in inventory management and vendor coordination Ability to manage large kitchen teams and work in a high-pressure environment Skills Required Leadership and team management skills Strong organizational and multitasking ability Knowledge of regional multi-cuisine menu planning Good communication and problem-solving skills Attention to detail with focus on quality and hygiene Job Type Full-time Work Location In person

📌 Sous Chef (Kerala)
🏢 Avenue Hotels And Resorts
📍 Kerala