Central kitchen manager

Company Description Beyondburg Inc. is a specialty burger joint focused on creating distinctive, high-quality burgers with bold flavors and fresh ingredients. The brand emphasizes consistency in taste and presentation across all outlets, supported by a central kitchen model. Beyondburg values efficient operations, strong food safety practices, and innovative menu development to provide standout guest experiences. Team members are encouraged to contribute ideas, uphold quality standards, and support sustainable growth as the company expands its presence in Bengaluru and beyond.

Role Description The Central Kitchen Manager is responsible for overseeing day-to-day operations of the central kitchen, ensuring consistent preparation of burger components and related menu items for all outlets. This full-time, on-site role, based in Bengaluru, includes planning daily production, supervising kitchen staff, managing inventory, and coordinating raw material procurement with vendors. The role involves enforcing food safety and hygiene standards, monitoring food quality and portion control, and maintaining equipment and kitchen cleanliness. The Central Kitchen Manager will also collaborate with culinary and outlet teams on new recipes, process improvements, and cost control measures, while preparing operational reports and training team members on standard operating procedures.

Qualifications

• Strong skills in Food Preparation and Cooking, with the ability to standardize recipes and production processes.
• Experience in Food & Beverage operations, including coordination between central kitchen and multiple outlets.
• Proven ability to maintain Food Quality standards, food safety, and hygiene compliance.
• Culinary Management experience, including team supervision, scheduling, and cost control.
• Relevant culinary or hospitality qualification or diploma is preferred.
• Experience in quick-service or specialty restaurant environments is an advantage.
• Ability to work in a fast-paced setting, manage multiple priorities, and use basic kitchen management software or POS systems.
• Strong communication, leadership, and problem-solving skills, with a commitment to non-discriminatory and inclusive team practices.