Key Responsibilities:

Production & Operations Management:
Supervise all daily production activities in the central kitchen.
Ensure timely dispatch of food items to all outlets.
Maintain quality control by enforcing recipe and portioning standards.
Coordinate with outlet managers and the purchase department for smooth flow.

Inventory & Cost Control:
Monitor and manage stock levels of raw materials and packing items.
Maintain FIFO/LIFO inventory methods to reduce wastage and spoilage.
Track usage reports, returns, and daily stock updates.

Team Management
Manage and schedule production staff shifts.
Ensure hygiene, discipline, and uniform compliance among staff.
Conduct regular training on SOPs, hygiene practices, and food handling.

Quality, Hygiene & Compliance:




Ensure adherence to FSSAI standards and company hygiene protocols.
Conduct regular audits and inspections.
Maintain records of temperature logs, cleaning schedules, and pest control.

Process Improvement & Reporting:
Identify bottlenecks and suggest improvements in kitchen efficiency.
Work closely with the Corporate Chef and Operations Manager on R&D; and product improvements.
Prepare daily, weekly, and monthly reports on production, consumption, and wastage.

Pay: ₹20,000.00 - ₹25,000.00 per month

Perks
Food provided
Health insurance
Leave encashment
Paid sick time
Paid time off

Work Location: In person

📌 Central Kitchen Manager Kochi
🏢 Bektash
📍 Kochi