Role & responsibilities

A. Food Preparation & Production

- Plan and supervise daily cooking for employees and staff.
- Prepare breakfast, lunch, dinner, and other meals as per the approved menu.
- Ensure food is prepared in sufficient quantities based on daily staff attendance.
- Maintain consistent taste, quality, and portion sizes.
- Ensure timely preparation and serving of meals according to scheduled timings.

B. Kitchen Staff Management

- Allocate duties to cooks, kitchen assistants, and cleaning staff.
- Monitor employee attendance, punctuality, discipline, and productivity.
- Train kitchen employees in cooking methods, hygiene, and food safety.
- Ensure adequate manpower is available for daily kitchen operations.

C. Food Cost & Inventory Management

- Prepare daily and weekly raw material requirements.
- Monitor consumption of rice, vegetables, groceries, oil, spices, and other ingredients.
- Prevent unnecessary wastage and control food costs.
- Maintain daily stock, purchase, and consumption records.
- Ensure proper storage and rotation of raw materials.

D. Food Safety & Hygiene

- Maintain cleanliness of the kitchen, cooking equipment, utensils, and storage areas.
- Ensure personal hygiene among all kitchen employees.
- Follow food safety standards and applicable FSSAI guidelines.
- Monitor the quality and expiry dates of raw materials.
- Ensure proper waste disposal and pest control.

E. Staff Food Service

- Coordinate with HR and branch operations to obtain daily staff meal requirements.




- Ensure meals are served on time.
- Maintain records of meals prepared and meals consumed.
- Collect feedback from employees regarding food quality and taste.
- Take corrective action based on staff feedback.

F. Administration & Reporting

- Submit daily kitchen production and consumption reports.
- Maintain food cost and wastage reports.
- Prepare weekly menu plans.
- Report equipment breakdowns, stock shortages, and operational issues.
- Coordinate with Purchase, Stores, HR, and Operations departments.

Preferred candidate profile

- Male/Female candidates with 5 years of experience in bulk cooking, industrial catering, corporate canteens, or institutional kitchens.
- Candidates who have handled food preparation for 1000 employees per day.
- Strong background in South Indian cooking, including breakfast, lunch, dinner, and traditional meals.
- Experience in managing cooks, kitchen helpers, and cleaning staff.
- Good knowledge of food costing, menu planning, raw material consumption, and inventory control.
- Practical knowledge of FSSAI food safety and kitchen hygiene standards.
- Ability to manage high-volume cooking while maintaining consistent taste and quality.
- Should be disciplined, responsible, hands-on, and capable of managing kitchen operations independently.

Perks and advantages

- Free Food
- Free Accommodation
- PF & ESI Benefits
- Career Growth Opportunities
- Stable Employment with Aaladipattiyan Private Limited

📌 Kitchen Manager (Chennai)
🏢 Aaladipattiyan Karupatti Coffee And Halwa Kadai
📍 Chennai