Central kitchen production head

Company Description Podi Point is a growing South Indian food brand that blends authentic regional flavors with a modern dining experience. With a successful outlet already operating and a robust central kitchen, the company ensures consistent quality across its offerings. Backed by strong SOPs, curated recipes, and a commitment to health and flavor, Podi Point is building a scalable presence in the QSR and casual dining space. Five new outlets are planned for 2026, signaling an ambitious expansion phase. The team focuses on taste, health, and consistency to deliver reliable, satisfying meals to customers every day.

Role Description The Central Kitchen Production Head is a full-time, on-site role based in Ujjain, responsible for overseeing all production activities in the central kitchen. This role manages daily food preparation and cooking operations, ensuring adherence to standardized recipes, portion control, and quality benchmarks for all outlets. The position involves planning production schedules, supervising kitchen staff, monitoring inventory and procurement, and coordinating dispatch to multiple locations. The Central Kitchen Production Head is also accountable for implementing and maintaining strict hygiene and safety standards, training team members, and ensuring compliance with regulatory and internal SOPs. The role collaborates closely with management and outlet teams to support new product rollouts, maintain consistency, and optimize efficiency.

Qualifications

• Strong foundation in Food Preparation and Cooking, with experience in high-volume or central kitchen environments.
• Demonstrated commitment to Hygiene, food safety, and adherence to sanitation and compliance standards.
• Effective Communication skills for coordinating with kitchen staff, management, and outlet teams.
• Customer Service orientation, with a focus on consistent taste, quality, and timely supply to all outlets.
• Proven experience in team leadership, shift planning, and staff training in a food production setting.
• Ability to manage inventory, reduce wastage, and work with procurement to ensure uninterrupted operations.
• Experience in QSR, casual dining, or similar multi-outlet formats; familiarity with South Indian cuisine is an advantage.
• Diploma or degree in Hotel Management, Culinary Arts, or a related field preferred, or equivalent practical experience.