Head Chef - Base kitchen

Job Title:Production Head Central Kitchen (Pure Vegetarian)Location:

Central Kitchen North Indian Pure Veg Operations

Experience Required:

Minimum 5 years in a Central Kitchen / Large-scale Production Unit (Pure Veg preferred)

Job Summary:

The Production Head will be responsible for managing end-to-end food production at the central kitchen, ensuring consistent quality, hygiene, yield control, and timely dispatch of rotis, kulchas, North Indian gravies, and snacks to multiple outlets. The role requires strong operational control, team leadership, and SOP-driven execution.

Key Responsibilities:

Production & Operations

Plan and execute daily production schedules for roti, kulcha, naan and Indian breads North Indian gravies, sabzis, dal, rice

Snacks and accompaniments

Ensure production volumes meet outlet demand without wastage

Maintain consistency in taste, texture, size, and yield across batches

Quality Control & SOP Compliance

Implement and strictly follow standard recipes, grammage, and SOPs

Conduct regular quality checks on raw materials, in-process food, and finished products Ensure pure vegetarian integrity (no cross-contamination)

Hygiene, Safety & Compliance

Maintain FSSAI standards, hygiene protocols, and food safety norms

Ensure cleanliness of equipment, work areas, storage, and staff hygiene Oversee temperature controls, FIFO, and shelf-life management

Team Management

Lead and supervise kitchen staff including cooks, helpers, and supervisors Train staff on recipes, hygiene, productivity, and equipment handling

Manage staff attendance, discipline, and performance evaluation

Inventory & Cost Control

Monitor raw material usage, yields, and wastage

Coordinate with procurement for correct quality and quantities Maintain food cost targets and reduce production losses

Dispatch & Coordination

Ensure timely packing and dispatch to outlets as per schedule

Coordinate with outlet managers for demand forecasting and feedback Handle production adjustments based on sales trends

Reporting

Daily production reports (quantities, wastage, issues) Staff productivity and shift-wise output tracking

Incident reporting and corrective actions

Skills & Competencies:

Strong knowledge of North Indian vegetarian cuisine

Experience with roti/naan/kulcha machines or bulk production Excellent leadership and team handling skills

Strong understanding of food safety & hygiene

Ability to work under pressure and meet strict timelines Cost and yield management expertise

Preferred Qualifications:

Hotel Management / Culinary Diploma preferred

Prior experience handling multiple outlets is an advantage

Experience in QSR / cloud kitchen / central kitchen setups preferred

Reporting To:

Operations Head / Director Food Operations

Working Hours:

As per central kitchen operations (early morning shifts & rotational off