Key Responsibilities

- Production &
- Planning:

Schedule daily cooking menus, calculate raw material requirements (BOM), and manage forecasting to minimize food waste.

- Quality &

- Satvik Compliance:

Maintain 100% compliance with Satvik cooking standards (strictly no meat, fish, eggs, onion, or garlic) and ensure consistent taste and presentation.

- Hygiene &

- Food Safety:

Enforce absolute cleanliness, mandatory protective gear (masks, hairnets, gloves), and strict compliance with HACCP / food safety guidelines.

- Inventory &

- Logistics:

Monitor ingredient stock levels, cross-check raw material quality upon arrival, and coordinate the smooth distribution of prepared meals.

- Team Leadership: Manage shift rosters, assign tasks to kitchen staff (cooks,



helpers, cleaners), and oversee heavy kitchen equipment maintenance.

Critical Requirements

- Experience: 3+ years in bulk cooking operations, large-scale catering, or institutional kitchens.

- Education: Degree/Diploma in Hotel Management, Culinary Arts, or equivalent practical experience.

- Skills: Strong understanding of kitchen inventory management, mass production scaling, and team handling.

Pay: ₹40,000.00 - ₹50,000.00 per month

Perks

- Health insurance

- Provident Fund

Work Location: In person

📌 Kitchen Manager (Bengaluru)
🏢 ISKCON Bangalore (Hare Krishna Hill)
📍 Bengaluru