Position: Central Kitchen Operations & Supply Manager

Department: Operations

Location: Piplod Surat

Reporting: Head of Operations / Operations Director

Role Overview:

We are looking for an experienced and responsible Central Kitchen Manager / Central Space Manager to manage the day-to-day operations of our Central Café facility, which includes the Central Kitchen, Central Barista Space and Bakery.

The role will be responsible for ensuring smooth operations, effective manpower management, consistent product quality and, most importantly, the timely and accurate supply of products and materials to all company outlets.

The ideal candidate should have strong experience in café/restaurant operations along with valuable knowledge of supply chain, inventory, production planning and distribution.

Key Responsibilities

1. Central Café Operations

- Manage the overall day-to-day functioning of the Central Café / Central Space.
- Ensure smooth coordination between the Central Kitchen, Central Barista Space and Bakery.
- Plan and monitor daily production based on outlet requirements.
- Ensure all products are prepared according to company recipes, standards and quality requirements.
- Monitor productivity, wastage and operational efficiency.
- Ensure the central facility is ready to meet daily outlet requirements.
- Identify operational issues and take timely corrective action.
- Maintain discipline, cleanliness and professional working standards across the central facility.

1. Supply & Distribution Management

- Coordinate daily product and material requirements for all company outlets.
- Prepare and monitor outlet-wise supply and dispatch plans.
- Ensure products are supplied to outlets on time and in the required quantity.
- Coordinate with outlet managers regarding their daily/weekly requirements.
- Monitor shortages, excess production, pending requirements and urgent outlet requests.
- Ensure proper handling, packing, storage and dispatch of products.
- Maintain proper records of all materials/products transferred from the Central Space to outlets.
- Coordinate with Procurement, Stores and Outlet Operations to ensure uninterrupted supply.




- Identify recurring supply issues and implement solutions to improve the distribution process.
- Plan supply requirements according to business volume, events, weekends, holidays and expected demand.

1. Inventory & Stock Coordination

- Monitor availability of raw materials, packaging materials and other operational requirements.
- Coordinate with the Store/Procurement team for timely replenishment.
- Monitor stock levels and identify potential shortages before they affect production.
- Ensure proper FIFO/FEFO practices wherever applicable.
- Monitor wastage, damaged stock, expiry and unnecessary excess inventory.
- Maintain proper documentation of inward, production, transfer and dispatch quantities.
- Conduct regular stock checks and coordinate stock reconciliation.

1. Manpower Management

- Manage and supervise employees working in the Central Kitchen, Central Barista Space and Bakery.
- Prepare manpower requirements based on production and supply schedules.
- Allocate daily responsibilities and monitor employee productivity.
- Ensure adequate staffing during peak production periods.
- Monitor attendance, punctuality, discipline and overall performance.
- Coordinate with HR regarding recruitment, manpower requirements, employee issues and disciplinary matters.
- Train team members on operational procedures, hygiene, quality and company standards.
- Build a responsible and efficient team capable of handling daily central operations independently.

1. Quality, Hygiene & Food Safety

- Ensure products supplied to outlets consistently meet company quality standards.
- Monitor hygiene and cleanliness across the Central Kitchen, Barista Space and Bakery.
- Ensure proper food handling, storage and temperature-control practices.




- Ensure cleaning schedules and hygiene standards are followed.
- Identify quality issues and take immediate corrective action.
- Coordinate with the Quality/Operations team for regular inspections and improvements.
- Ensure compliance with applicable food safety and company operating standards.

1. Outlet Coordination

- Maintain regular communication with Outlet Managers regarding requirements and supply schedules.
- Understand outlet-level operational requirements and convert them into practical central production plans.
- Resolve supply-related issues raised by outlets.
- Coordinate urgent requirements without disturbing planned production unnecessarily.
- Monitor outlet feedback regarding product quality, quantity, packaging and delivery.
- Work closely with the Operations team to improve the overall supply process.

1. Cost & Efficiency Management

- Monitor production costs, wastage and operational losses.
- Identify opportunities to reduce unnecessary wastage and improve productivity.
- Ensure efficient utilization of manpower, raw materials and equipment.
- Monitor discrepancies between planned and actual production.
- Recommend process improvements to improve efficiency and reduce operating costs.

1. Reporting & Documentation

Maintain and review regular reports related to:
- Daily production
- Outlet-wise requirements
- Dispatch and supply
- Raw material requirements
- Stock movement
- Wastage
- Manpower
- Production shortages/excess
- Quality issues
- Operational concerns

Submit regular operational updates and highlight major issues to the reporting manager.

Experience

- 3–5+ years of relevant experience in café, QSR, restaurant, bakery, hospitality or food-service operations.
- Experience managing a central kitchen, commissary kitchen, bakery unit, café support unit or multi-outlet food operation will be preferred.
- Experience managing a team and coordinating with multiple outlets.

Pay: Up to ₹40,000.00 per month

Benefits

- Food provided
- Paid time off

Experience:
- Outlet Management: 1 year (Preferred)

Work Location: In person

📌 Central Operations Manager (Piplod)
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