JOB DESCRIPTIONUnit Head (Unit Manager)

Company: Utopia Hospitality
Location: Stellar World School, Bandra West, Mumbai
Department: Food & Beverage / Kitchen Operations
Reports To: Operations Manager
Job Type: Full-Time

1. Job Purpose

To manage the overall kitchen and cafeteria operations at Stellar World School, Bandra West, ensuring smooth daily functioning, food safety, hygiene, quality, cost control, staff management, and compliance with school and company standards.

2. Key Responsibilities

A. Daily Operations Management

- Manage day-to-day kitchen and cafeteria operations smoothly.
- Ensure timely preparation and service of food as per the approved menu and schedule.
- Monitor food quality, portion sizes, presentation, and serving standards.
- Ensure all kitchen equipment is used correctly and maintained properly.
- Coordinate with the school administration and the Operations Manager regarding daily requirements and operational issues.

B. Staff Management

- Supervise chefs, kitchen helpers, utility staff, service staff, and housekeeping personnel.
- Ensure staff attendance, punctuality, grooming, and proper uniform compliance.
- Allocate duties and monitor staff performance.
- Ensure all employees follow personal hygiene and food-handling procedures.
- Identify staff training requirements and coordinate with the Operations Manager.

C. Food Safety and Hygiene

- Maintain cleanliness and hygiene in the kitchen, serving areas, storage areas, and washing sections.
- Ensure proper handwashing, sanitisation, and safe food-handling practices.
- Monitor food storage temperatures, refrigerator and freezer temperatures, and hot-holding temperatures wherever applicable.
- Ensure FIFO (First In, First Out) and FEFO (First Expiry, First Out) practices are followed.
- Monitor pest-control issues and ensure proper waste segregation and disposal.
- Maintain food samples and records wherever required by company policy and applicable regulations.
- Ensure compliance with applicable FSSAI requirements and school food-safety guidelines.

D. Inventory and Store Management

- Check daily stock levels of raw materials, groceries, vegetables, dairy products, packaging materials, and cleaning supplies.
- Prepare indent requests and coordinate with the concerned team for timely procurement.




- Verify incoming supplies for quantity, quality, expiry dates, and purchase documentation.
- Maintain proper stock registers, inward records, and consumption records.
- Minimise food wastage, pilferage, and unnecessary consumption.
- Ensure all materials are stored safely and systematically.

E. Documentation and Reporting

- Maintain daily production records, food temperature logs, cleaning checklists, stock registers, and staff attendance records.
- Maintain records of food testing, medical fitness certificates, licences, and other compliance documents as applicable.
- Submit daily operational reports, stock reports, and incident reports to the Operations Manager.
- Report equipment breakdowns, maintenance issues, customer complaints, and other operational concerns promptly.
- Ensure all required records are updated and available for inspections and audits.

F. Cost Control and Financial Management

- Monitor food costs, consumption, wastage, and portion control.
- Ensure proper utilisation of raw materials and company assets.
- Verify daily sales and transaction records wherever applicable.
- Maintain supporting documents for purchases, expenses, and stock movements.
- Report discrepancies in stock, sales, or expenses to the Operations Manager.

G. Equipment and Maintenance

- Ensure all kitchen equipment is clean, functional, and operated safely.
- Report breakdowns involving gas systems, exhaust systems, refrigeration, electrical connections, and other equipment.
- Coordinate with authorised technicians and vendors for repairs and preventive maintenance.
- Ensure gas safety, fire safety, and emergency procedures are followed.

H. School Coordination and Service Standards

- Maintain skilled coordination with school administration, teachers, students, and other stakeholders.
- Ensure polite, disciplined, and efficient service.
- Address food-quality and service complaints promptly and escalate serious issues.
- Follow school rules,



visitor protocols, and student-safety requirements.
- Maintain a professional environment suitable for a school campus.

3. Daily Reporting Requirements

The Unit Head must ensure the following are completed and reported as applicable:

- Daily staff attendance and grooming status.
- Kitchen opening and closing checklists.
- Food preparation and service status.
- Refrigerator and freezer temperature records.
- Cleaning and sanitation records.
- Stock, indent, and wastage reports.
- Equipment maintenance and breakdown updates.
- Food safety and compliance updates.
- Customer complaints and corrective actions.

4. Qualifications and Experience

- Minimum 12th pass; a diploma or qualification in Hotel Management, Food Production, or Hospitality will be preferred.
- 2–4 years of experience in kitchen, cafeteria, canteen, or food-service operations.
- Experience managing a team and maintaining inventory and operational records.
- Knowledge of food safety, hygiene, stock control, and kitchen operations.
- Basic computer knowledge, including Excel, email, and reporting.

5. Required Skills

- Leadership and team management.
- Strong communication and coordination.
- Inventory management and cost control.
- Problem-solving and decision-making.
- Time management and attention to detail.
- Ability to maintain discipline and work under pressure.
- Knowledge of school food-service safety standards.

6. Key Performance Indicators (KPIs)

- Smooth and timely daily operations.
- Compliance with food safety, hygiene, and grooming standards.
- Accuracy of stock and operational records.
- Control of food wastage and consumption.
- Timely submission of daily reports.
- Reduction in customer complaints and repeat operational issues.
- Staff discipline, attendance, and productivity.
- Timely reporting and resolution of maintenance issues.

7. Accountability

The Unit Head is responsible for the overall daily functioning of the assigned unit and must ensure that all operational, food safety, hygiene, staffing, inventory, and reporting standards are maintained in accordance with Utopia Hospitality policies and Stellar World School requirements.

Pay: ₹264,000.00 - ₹300,000.00 per year

Benefits:

- Food provided

Work Location: In person

📌 Unit Head (Mumbai)
🏢 Utopia Hospitality
📍 Mumbai