PG Kitchen Manager

Position: Kitchen Manager – PG Operations

Experience: 5–8 Years

Industry: PG / Hostel / Student Accommodation / Institutional Kitchen / Hospitality / Large-Scale Food Operations

Location: Delhi NCR

Salary: Negotiable, based on experience & expertise

About the Role

We are looking for an experienced and hands-on Kitchen Manager to manage the complete kitchen operations of a large-scale PG facility. The candidate will be responsible for daily kitchen operations, manpower management, food quality, consumption control, stock & inventory management, cost control, P&L;, wastage control, and overall kitchen efficiency.

The ideal candidate should have experience managing a high-volume kitchen serving meals to a large number of residents/customers and should be comfortable handling both operational and financial aspects of kitchen management.

Key Responsibilities1. Kitchen Operations

- Manage complete day-to-day kitchen operations for the PG.
- Ensure timely preparation and serving of breakfast, lunch and dinner as per the approved menu.
- Plan daily kitchen activities according to resident strength and meal requirements.
- Ensure proper coordination between kitchen, service, housekeeping and operations teams.
- Maintain hygiene, cleanliness and food safety standards across the kitchen.
- Ensure proper utilization and maintenance of kitchen equipment.

2. People & Manpower Management
- Manage kitchen staff including cooks, helpers, supervisors and other kitchen support staff.
- Prepare duty rosters, shifts and manpower allocation.
- Monitor attendance, discipline, productivity and performance of kitchen staff.
- Train staff on hygiene, food handling, SOPs and kitchen processes.
- Ensure optimum manpower utilization and control unnecessary overtime/manpower cost.
- Handle staff grievances and operational issues effectively.

3. Food Quality & Monitoring
- Ensure consistent taste, quality, quantity and presentation of food.




- Monitor food preparation at every stage.
- Conduct regular checks of raw materials and prepared food.
- Ensure proper portion control and standard recipes.
- Monitor food wastage and identify reasons for excess consumption or wastage.
- Take immediate corrective action in case of food quality complaints.

4. Stock & Inventory Management
- Conduct daily stock checking of all kitchen raw materials.
- Maintain proper records of opening stock, purchases, consumption, closing stock and wastage.
- Monitor consumption of rice, atta, dal, vegetables, grocery, oil, spices, dairy products and other kitchen items.
- Ensure FIFO/FEFO practices wherever applicable.
- Identify abnormal consumption, pilferage, wastage or stock discrepancies.
- Coordinate with Purchase/Vendor teams for timely procurement.
- Ensure minimum and maximum stock levels are maintained.

5. Food Cost & Consumption Control
- Monitor per-meal/per-resident food cost on a regular basis.
- Establish and monitor standard consumption levels for major ingredients.
- Compare actual consumption against planned/budgeted consumption.
- Identify deviations and take corrective action.
- Control food wastage without compromising food quality or quantity.
- Work continuously towards improving kitchen efficiency and reducing unnecessary costs.

6. P&L; & Financial Management
- Prepare and monitor Kitchen P&L;.
- Track food cost, manpower cost, gas/fuel cost, consumables and other operational expenses.
- Prepare monthly cost reports and variance analysis.
- Monitor actual vs. budgeted kitchen expenses.




- Identify areas of cost leakage and implement corrective measures.
- Support management in preparing kitchen budgets and cost projections.
- Maintain proper documentation for all kitchen-related expenses.

7. Vendor & Purchase Coordination
- Coordinate with Purchase and approved vendors for kitchen supplies.
- Check quantity and quality of received materials.
- Ensure materials received are as per approved specifications.
- Report quality/quantity discrepancies immediately.
- Monitor vendor performance and supply quality.
- Suggest alternative products/vendors where cost or quality improvement is possible.

8. Reporting & MIS

Prepare and submit regular reports covering:

- Daily meal preparation and consumption
- Daily stock and inventory
- Food wastage
- Raw material consumption
- Food cost
- Manpower deployment
- Kitchen expenses
- Purchase and stock movement
- Monthly P&L;
- Actual vs. budget variance
- Food complaints and corrective actions

Required Experience & Skills
- 5–8 years of relevant experience in Kitchen Operations / Food Operations.
- Experience in PG, hostel, institutional kitchen, mess, catering, cloud kitchen or large-scale food operations preferred.
- Experience managing kitchens serving large numbers of meals daily.
- Strong knowledge of food cost, consumption control, inventory and P&L; management.
- Strong manpower and team-management skills.
- Good understanding of food hygiene and safety standards.
- Strong knowledge of stock management and wastage control.
- Positive Excel/MIS and reporting skills.
- Strong analytical and problem-solving ability.
- Ability to work under pressure and manage high-volume operations.
- Hands-on, disciplined and highly process-oriented approach.

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits

- Cell phone reimbursement
- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

📌 Kitchen Head (Anand Niketan)
🏢 ISKCON Temple
📍 Anand Niketan