Job Summary:
The Central Kitchen Manager will be responsible for overseeing the end-to-end operations of the Central Production Unit (CPU), ensuring efficient production, quality control, food safety compliance, inventory management, and timely dispatch to various outlets. The role requires strong leadership, operational excellence, and a deep understanding of food production processes at scale.
Key Responsibilities:
1. Operations Management:
- Oversee daily operations of the central kitchen, ensuring smooth production flow.
- Plan and execute production schedules based on demand from outlets.
- Ensure timely preparation and dispatch of food items to multiple locations.
2. Quality & Food Safety:
- Maintain high standards of food quality, hygiene, and consistency.
- Ensure compliance with FSSAI guidelines and food safety standards.
- Conduct regular quality checks and audits.
3. Inventory & Cost Control:
- Manage procurement, stock levels, and inventory control.
- Minimize wastage and ensure optimal utilization of resources.
- Monitor food cost and implement cost-control measures.
4. Team Management:
- Lead, train, and supervise kitchen staff, supervisors, and helpers.
- Ensure proper manpower planning and shift management.
- Conduct training sessions on SOPs, hygiene, and safety practices.
5. Process & SOP Implementation:
- Develop and implement SOPs for production, storage, and dispatch.
- Continuously improve processes for efficiency and productivity.
- Maintain documentation and records for audits and compliance.
6. Coordination & Communication:
- Coordinate with outlet managers for demand planning and feedback.
- Work closely with procurement and logistics teams.
- Ensure effective communication across departments.
7. Maintenance & Compliance:
- Ensure proper maintenance of kitchen equipment and infrastructure.
- Monitor adherence to health, safety, and labor regulations.
- Handle inspections and audits from regulatory authorities.
Key Requirements:
- Education: Degree/Diploma in Hotel Management, Culinary Arts, or related field
- Experience: 5–8 years in central kitchen/cloud kitchen/large-scale food production, with at least 2–3 years in a managerial role
- Strong knowledge of bulk food production and kitchen operations
- Understanding of food safety standards (FSSAI, HACCP preferred)
- Excellent leadership and team management skills
- Good knowledge of inventory management and cost control
- Ability to work in a fast-paced, high-pressure environment
Key Skills:
- Operations Management
- Team Leadership
- Inventory & Cost Control
- Quality Assurance
- Process Improvement
- Communication & Coordination
Preferred:
- Experience in cloud kitchen / QSR / catering industry
- Exposure to multi-location supply operations
- Knowledge of ERP or inventory management systems
