Head Chef and Kitchen Manager

3 days ago

Bengaluru, Karnataka, India Spice lounge foodworks Ltd. Full time ₹ 36,00,000 - ₹ 54,00,000 per year

Role Overview:

The Central Kitchen Manager will oversee end-to-end production operations for the central kitchen, ensuring high-quality, consistent preparation of burgers, wraps, fried items, sauces, and pre-prep for all outlet locations. This role requires strong expertise in QSR food production, kitchen management, process standardization, and achieving daily production targets while maintaining hygiene, food safety, and cost controls.

Key Responsibilities:1. Production Management

  • Plan and execute daily production schedules for burgers, wraps, fried items, sauces, marination, and pre-prep.
  • Ensure consistency in taste, quality, portioning, and texture across all items.
  • Monitor batch production, shelf life, and FIFO management.
  • Oversee fry-line production (chicken fry, fries, patties, etc.).

2. Team Leadership & Training

  • Manage and lead production staff, cooks, helpers, and supervisors.
  • Conduct regular training on SOPs, hygiene, food safety, and equipment handling.
  • Allocate manpower according to daily workload and demand.

3. Quality Control & Food Safety

  • Maintain strict adherence to QSR food standards and brand recipes.
  • Conduct QC checks for raw materials, in-process products, and finished goods.
  • Ensure compliance with FSSAI guidelines, HACCP practices, and internal audits.

4. Inventory & Cost Management

  • Monitor raw materials, packaging, and consumables.
  • Coordinate with procurement for timely ordering and vendor management.
  • Control wastage, manage yield performance, and maintain cost efficiency.
  • Track daily consumption, variance, and production reports.

5. Equipment & Maintenance

  • Oversee functioning of fryers, grills, ovens, mixers, chillers, freezers, etc.
  • Coordinate with maintenance teams for preventive and breakdown maintenance.
  • Ensure all equipment is calibrated and cleaned as per SOP.

6. Dispatch & Logistics Coordination

  • Ensure timely dispatch of production batches to outlets.
  • Coordinate with logistics for delivery schedules and temperature control.
  • Check packaging integrity and product labeling before dispatch.

7. Reporting & Documentation

  • Maintain daily production records, wastage reports, and inventory logs.
  • Prepare weekly and monthly performance reports.
  • Ensure proper documentation for audits and compliance.

Key Skills & Requirements:

  • Minimum 3–7 years of experience in QSR / central kitchen operations.
  • Strong knowledge of burger production, wrap assembly, marination, and fried item preparation.
  • Experience in high-volume batch production.
  • Strong leadership, planning, and communication skills.
  • Familiar with FSSAI, food hygiene standards, and SOP implementation.
  • Ability to work under pressure with tight timelines.
  • Basic computer skills (Excel, inventory systems).

Education:

  • Diploma/Degree in Hotel Management, Culinary Arts, Food Production, or related fields preferred.

Job Type: Full-time

Pay: ₹25, ₹45,000.00 per month

Benefits:

  • Food provided

Work Location: In person

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