Salary: ₹55,000–₹70,000 per month

Experience: 6–10 years

Reporting To: Directors / Founders

Travel: Extensive Pan-India travel required

Role Overview

We are looking for a senior F&B; professional to oversee culinary operations, food quality, cost control, hygiene, inventory and SOP compliance across all company outlets. The role will be responsible for ensuring operational consistency, identifying cost leakages and compliance gaps, and driving corrective actions across locations.

Key Responsibilities

•⁠ ⁠Conduct regular and surprise audits across company outlets, including kitchens, stores and food-handling areas.

•⁠ ⁠Ensure compliance with recipes, portion sizes, plating standards, SOPs, food quality and operational processes.

•⁠ ⁠Monitor and control food cost, consumption, wastage, pilferage, portion control and stock variances.

•⁠ ⁠Conduct physical inventory audits and reconcile actual stock with system records.

•⁠ ⁠Verify FIFO/FEFO, storage, temperature control, expiry, hygiene and food safety standards.

•⁠ ⁠Ensure compliance with applicable FSSAI, statutory, hygiene, fire safety and other regulatory requirements.

•⁠ ⁠Identify operational leakages, quality concerns and process deviations and recommend corrective measures.

•⁠ ⁠Prepare outlet-wise audit reports covering observations, photographs, risks,



variances and corrective actions.

•⁠ ⁠Coordinate with outlet and culinary teams to ensure timely closure of audit observations and sustained compliance.

•⁠ ⁠Drive training and operational consistency across culinary teams wherever gaps are identified.

•⁠ ⁠Escalate critical food safety, quality, compliance or financial control issues directly to Directors / Founders.

•⁠ ⁠Travel to company outlets across India approximately every 10–15 days, as required.

Candidate Profile

•⁠ ⁠6–10 years of experience in F&B; Operations, Culinary Operations, Cost Control, Quality, Food Safety or Hospitality Audit.

•⁠ ⁠Strong understanding of multi-outlet restaurant operations, food cost, inventory, hygiene and quality control.

•⁠ ⁠Good knowledge of FSSAI and applicable food safety/regulatory requirements.

•⁠ ⁠Strong MS Excel, analytical, reporting and audit skills.

•⁠ ⁠High integrity, attention to detail and the ability to independently identify and report operational gaps.

•⁠ ⁠Solid communication and stakeholder-management skills.

Mandatory Requirements

•⁠ ⁠Extensive Pan-India travel is mandatory.

•⁠ ⁠Comfortable conducting regular and surprise outlet audits.

•⁠ ⁠Ability to work independently and report directly to Directors / Founders.

📌 Head – Culinary Operations, Quality & Cost Control (Mumbai)
🏢 Trinetra Venture India Private
📍 Mumbai