Key Responsibilities1 Recipe Cost Control Create and maintain recipe cards with precise portion sizes and yields Ensure all kitchens follow standard recipes consistently Conduct daily weekly checks on portioning to prevent over-consumption Monitor food cost percentage and ensure it stays within approved thresholds 2 Inventory Consumption Management Oversee daily inventory reporting from all outlets central kitchens Track variance between theoretical vs actualconsumption Identify pilferage wastage spoilage and ensure corrective actions Review daily indenting and ensure accuracy of material requests 3 Purchasing Vendor Coordination Work with procurement to ensure purchase of raw materials at correct specifications and quality Validate order quantities based on past consumption and forecast Ensure vendor supply matches approved quality and weight standards 4 Kitchen Operations Monitoring Conduct surprise kitchen audits hygiene FIFO FEFO storage temperature logs Ensure strict compliance with FSSAI food safety norms Validate prep processes cutting marination mixing holding 5 Outlet-Level Controls Perform outlet visits to check portioning recipe adherence wastage points Train outlet teams on standard portion sizes handling and prep accuracy Track operational KPIs yield wastage consumption efficiency 6 Systems Reporting Maintain accurate food cost reporting through POS ERP e g POSist PetPooja UrbanPiper Prepare weekly dashboards for management on Consumption variance Wastage levels Standardization compliance Raw material yield Ensure smooth integration of recipes and BOMs across systems Required Skills Competencies Strong knowledge of QSR Cloud Kitchen Multi-outlet F B operations Deep understanding of recipes prep processes portioning and kitchen workflow Hands-on experience in inventory management yield control and consumables tracking Good knowledge of food hygiene kitchen audits and FSSAI standards Ability to work closely with chefs outlet managers and supply chain teams Job Types Full-time Permanent Pay 25 000 00 - 35 000 00 per month Advantages Flexible schedule Food provided Leave encashment Paid sick time Provident Fund Work Location In person