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: Robust 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