- Administrative Manager – Kitchen Operations

Job Summary

We are looking for an experienced and proactive Administrative Manager – Kitchen Operations to oversee the day-to-day administrative and operational activities of kitchen facilities. The role involves managing food preparation operations, kitchen staff, inventory, procurement, hygiene, food safety, vendor coordination, and cost control to ensure efficient, safe, and high-quality kitchen services.

The ideal candidate should have strong administrative and team management skills, experience in large-scale kitchen or catering operations, and the ability to maintain high standards of food safety, hygiene, and operational efficiency.

Key Responsibilities

1. Kitchen Operations Management

- Oversee daily kitchen operations and ensure the smooth functioning of all kitchen activities.
- Coordinate food preparation, meal scheduling, portion control, and timely food service.
- Ensure adequate staffing and effective allocation of duties across kitchen teams.
- Monitor food quality, quantity, consistency, and service standards.

2. Administration and Staff Management

- Manage kitchen personnel, including chefs, cooks, helpers, and housekeeping staff.
- Prepare duty rosters, monitor attendance, and ensure adequate manpower availability.
- Train and guide staff on operational procedures, hygiene, safety, and workplace discipline.
- Coordinate with the Administration, HR, and other departments to address operational requirements.

3. Inventory and Procurement

- Monitor stock levels of groceries, vegetables, provisions, kitchen supplies, and consumables.
- Coordinate with vendors and suppliers for timely procurement and delivery.




- Maintain accurate records of stock receipts, consumption, wastage, and closing inventory.
- Implement inventory control measures to minimise food wastage and prevent stock shortages.

4. Food Safety and Hygiene

- Ensure compliance with applicable food safety regulations, including FSSAI requirements.
- Maintain cleanliness and hygiene across kitchens, storage areas, utensils, and equipment.
- Monitor proper food storage, temperature control, expiry dates, and safe food-handling practices.
- Coordinate periodic inspections and ensure corrective actions are implemented.

5. Budgeting and Cost Control

- Prepare and monitor kitchen operating budgets and expenditure.
- Track food costs, consumption patterns, and operational expenses.
- Identify opportunities to reduce wastage and improve cost efficiency without compromising food quality.
- Verify purchase records, invoices, and stock consumption reports.

6. Equipment and Facility Maintenance

- Ensure proper functioning and preventive maintenance of kitchen equipment and appliances.
- Coordinate with maintenance teams and external service providers for repairs.
- Monitor the safe use of gas systems, electrical equipment, and other kitchen facilities.
- Ensure compliance with fire safety and workplace safety procedures.

7. Reporting and Coordination





- Prepare daily, weekly, and monthly reports on meal services, inventory, expenditure, wastage, and staffing.
- Maintain proper documentation of purchases, stock registers, inspection reports, and vendor records.
- Coordinate with management and relevant departments to resolve operational issues.
- Recommend process improvements to enhance productivity, service quality, and operational efficiency.

Qualifications and Experience

- Bachelor's degree or diploma in Hotel Management, Hospitality Management, Catering Technology, Business Administration, or a related field.
- 5–8 years of relevant experience in kitchen administration, institutional catering, food service operations, or hospitality management.
- Prior experience managing large-scale kitchens, such as educational institutions, hostels, hospitals, corporate cafeterias, or catering facilities, will be preferred.
- Experience in staff supervision, inventory management, procurement, budgeting, and vendor coordination.
- Knowledge of food safety, hygiene standards, and applicable FSSAI regulations.

Required Skills and Competencies

- Strong administrative and operational management skills.
- Excellent team leadership and staff coordination abilities.
- Knowledge of inventory control, procurement, and cost management.
- Strong planning, organisation, and problem-solving skills.
- Good communication and interpersonal skills.
- Proficiency in MS Office and inventory or ERP systems.
- Ability to manage multiple priorities and work in a rapid-paced environment.

Pay: ₹45,000.00 - ₹60,000.00 per month

Work Location: In person

📌 Administrative Manager - Kitchen Operations (Chennai)
🏢 Chettinad - Education u0026 Services
📍 Chennai