1. Kitchen Operations

 Manage daily kitchen operations and staff.

 Ensure timely food preparation and service as per the planned menu.

 Maintain food quality, hygiene, taste, and portion control.

 Allocate work to kitchen staff and monitor performance.

2. Procurement & Vendor Management

 Manage food, grocery, vegetable, and other kitchen vendors.

 Purchase vegetables and fresh items from Mandi/local markets.

 Compare market rates and negotiate with vendors for competitive pricing.

 Check the quantity and quality of materials received.

 Ensure timely procurement and avoid unnecessary purchases.

3. Food & Cost Management

 Plan food requirements based on occupancy and consumption.

 Monitor food quality, quantity, and portion control.

 Control food cost and minimize wastage.





 Ensure proper storage and handling of raw and cooked food.

4. Inter-Property Food Distribution

 Coordinate preparation and dispatch of food to other properties.

 Ensure correct quantity, proper packing, and timely delivery.

 Coordinate with property teams regarding daily food requirements.

5. Stock & Store Management

 Maintain daily records of purchases, consumption, wastage, and stock.

 Maintain opening and closing stock records.

 Conduct regular physical stock verification.

 Follow FIFO practices and monitor expiry dates.

 Keep the kitchen store clean, organized, and properly labeled.

Pay: ₹30,000.00 - ₹32,000.00 per month

Work Location: In person

📌 Kitchen Manager (India)
🏢 VW CUISINESNCEPTS
📍 India