Role & responsibilities

1.Food cost to be Controlled as per industry standards across all branches

2.Ensure Effective Control over Waste management

3.Menu Re-engineering in all branches

4.Ensuring high Quality standards in all Kitchen /Central across branches.

5.Visiting all Branches and Kitchen

6. Effective maintenance of the Central Kitchen stores and adherence to its SOP.

7. SOP for all menu items should be maintained Central kitchen and Other Branches.

8.Effective production planning of Central kitchen in coordination with all branches.

9. Recruit, manage, train and develop the kitchen team

10. Manage department operations, including budgeting, forecasting, resource planning, and waste management

11.



Ensure the consistent production of high quality food through all Restaurant food outlets

12. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets

13. Ensure that staffing levels are maintained to cover business demands

14. Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members

15. Manage all aspects of the Central kitchen including operational, quality and administrative functions.

Preferred candidate profile

Diploma

📌 Catering Manager (Chennai)
🏢 Pers Enterprises
📍 Chennai