Role & responsibilities
- Plan and supervise high-volume food production as per daily meal requirements.
- Manage breakfast, lunch, snacks, dinner and special-menu production, as applicable.
- Prepare production plans based on headcount, menu and consumption trends.
- Lead and deploy kitchen manpower efficiently across different sections.
- Ensure timely food preparation, dispatch and service during peak hours.
- Maintain food quality, taste, consistency and portion control.
- Strictly implement FSSAI, food safety, hygiene and sanitation standards.
- Monitor raw-material receiving, storage, FIFO/FEFO and kitchen inventory.
- Control food wastage, pilferage and overproduction.
- Monitor food cost, yield, recipe standards and portion sizes.
- Coordinate with Purchase, Stores, Operations and Canteen Management.
- Conduct regular stock checks and minimize inventory variance.




- Maintain kitchen equipment, cleanliness and workplace safety.
- Handle operational issues and customer feedback promptly.
- Prepare daily production, wastage and consumption reports.
- Ensure effective kitchen operations during very high-volume meal service.

Preferred candidate profile
- Strong experience in bulk cooking / institutional catering / IT canteen / large-scale food operations..
- Strong manpower-management and leadership skills.
- Good understanding of food costing, inventory, wastage and yield management.
- Knowledge of food safety, hygiene and statutory requirements.
- Ability to work under pressure and manage peak-hour operations.
- Solid discipline and problem-solving skills.

📌 Kitchen In-Charge (Kolkata)
🏢 International Institute of Hotel Management (IIHM)
📍 Kolkata