Role SummaryWe are looking for an experienced and result-oriented Operations & Food Production Manager to manage and oversee food production and catering operations across multiple industrial and corporate client sites.

The role will be responsible for ensuring efficient kitchen operations, consistent food quality, hygiene and safety standards, effective manpower utilization, inventory and purchase control, food-cost management, and smooth service delivery.

The position will be based at the Faridabad Head Office and will require frequent travel to operational sites to monitor performance, conduct inspections, resolve operational challenges, train teams, and implement standardized processes.

Success in this role will be measured through consistent food quality, efficient kitchen operations, controlled food costs, reduced wastage, strong hygiene standards, improved productivity, client satisfaction, and profitability across sites.

Key ResponsibilitiesFood Production &

• Kitchen Operations

- Oversee end-to-end food production operations across multiple industrial and corporate catering sites.
- Ensure timely preparation and service of breakfast, lunch, dinner, snacks, and other meal requirements as per client specifications.
- Develop and implement standardized recipes, menus, portion sizes, production processes, and quality standards.
- Monitor food preparation, cooking, portion control, presentation, taste, and consistency across all locations.
- Ensure proper planning of daily production based on meal counts, consumption patterns, and operational requirements.
- Minimize food wastage through effective production planning, portion control, storage, and inventory management.
- Conduct regular kitchen inspections and identify operational gaps requiring immediate corrective action.

Cost & • Inventory Management
- Monitor food cost, raw material consumption, wastage, and overall kitchen expenses.
- Analyze site-wise food production costs and identify opportunities for cost optimization without compromising quality.
- Monitor procurement of groceries, vegetables, dairy products, gas, kitchen consumables, and other food-related materials.
- Ensure proper stock management, FIFO/FEFO practices, storage conditions, and inventory reconciliation.
- Coordinate with procurement teams and vendors to ensure quality materials are sourced at competitive prices.




- Review purchase and consumption reports and investigate significant variations or abnormal consumption.

Quality, Hygiene & • Food Safety
- Ensure strict compliance with food hygiene, sanitation, personal hygiene, and kitchen safety standards.
- Implement standardized cleaning and sanitation procedures for kitchens, equipment, storage areas, and dining facilities.
- Conduct regular quality audits and inspections across all operational sites.
- Ensure proper storage temperatures, food handling practices, pest-control measures, and waste-disposal procedures.
- Train kitchen and service teams on hygiene, food safety, cleanliness, and standard operating procedures.
- Ensure compliance with applicable food safety and client-specific requirements.

Manpower & • Team Management
- Manage and monitor chefs, cooks, helpers, kitchen stewards, service staff, and other food production personnel.
- Plan manpower requirements according to meal volumes and site requirements.
- Monitor attendance, productivity, discipline, grooming, and performance of kitchen teams.
- Identify training requirements and conduct regular operational training for food production teams.
- Build a strong culture of accountability, hygiene, teamwork, and service excellence.
- Support recruitment and selection of suitable food production personnel when required.

Multi-Site Operations
- Regularly visit operational sites in Asansol, Raigarh, Ajmer, Jodhpur, Beawar and Gurgaon.
- Conduct scheduled and surprise operational inspections.
- Review site performance, food quality, manpower deployment, inventory, expenses, hygiene, and client feedback.
- Identify operational problems and implement corrective and preventive actions.
- Ensure standardization of food production and operational processes across all sites.
- Work closely with Site Managers, Unit Managers, Chefs, Purchase Teams, HR, Accounts, and senior management.
- Prepare detailed site-visit reports with observations, action points, responsibilities, and timelines.

Client & • Management Coordination




- Maintain strong working relationships with clients and understand their food-service requirements.
- Address food quality, menu, service, manpower, and operational concerns raised by clients.
- Participate in client meetings, menu discussions, food trials, and service reviews when required.
- Provide management with regular updates on site performance, operational challenges, food costs, and improvement initiatives.
- Support management in developing new catering operations and taking over new client sites.

Qualifications
- Bachelor's degree/Diploma in Hotel Management, Hospitality Management, Food Production, Catering Technology, or a related field.
- 5–10 years of experience in food production, industrial catering, institutional catering, hotel kitchens, large-scale kitchens, or multi-unit food operations.
- Strong experience in managing large-volume food production and multi-site catering operations.
- Experience managing chefs, cooks, kitchen teams, vendors, and operational staff.
- Strong understanding of food costing, menu planning, inventory management, wastage control, and procurement.
- Knowledge of food hygiene, sanitation, food safety, and kitchen safety standards.
- Strong analytical and reporting skills with good knowledge of MS Excel and operational reporting.
- Excellent communication, leadership, team-management, and problem-solving skills.
- Robust commercial understanding with the ability to control costs and improve operational profitability.
- Willingness to undertake frequent travel to operational sites.
- Candidates with experience in industrial catering, corporate catering, factory canteens, institutional kitchens, or large-scale food production will be preferred.

Key Performance Indicators (KPIs)
- Food quality and consistency across all sites.
- Food-cost percentage and cost optimization.
- Reduction in food wastage and unnecessary consumption.
- Kitchen productivity and manpower efficiency.
- Compliance with hygiene and food-safety standards.
- Client satisfaction and resolution of operational complaints.
- Accuracy of production, consumption, purchase, and inventory reports.
- Successful implementation of SOPs and standardized processes.
- Improvement in site-wise operational profitability.
- Effective management and development of food production teams.

📌 Food Production Manager (Faridabad)
🏢 Rohit Hospitality Service
📍 Faridabad