Central Kitchen Manager

Cococart Ventures Pvt Ltd; Navi Mumbai; On-site; INR 1,200,000 - 2,000,000; Full time

Job summary

Cococart Ventures Pvt Ltd in Navi Mumbai is seeking an experienced Central Kitchen Manager to oversee end-to-end kitchen operations, ensuring quality, timely dispatch and strict adherence to food safety standards. You will manage production planning, inventory, manpower and cost control across multiple outlets.

Ideal candidates have 8–15 years in central kitchen or large-scale food production, with strong leadership, SOP adherence and KPI-driven performance.

Responsibilities

• Manage day-to-day central kitchen operations and ensure timely dispatch.
• Plan and monitor production, inventory, and food cost.
• Lead production planning, shifts, and manpower deployment.
• Ensure HACCP, GMP, GHP compliance and food safety.
• Coordinate with procurement, warehouse, stores, and QA teams.
• Prepare CK dashboards and MIS reports and track KPIs.
• Drive cost optimisation and wastage reduction.
• Maintain quality, taste, portion size and presentation.

Job description

JOB DESCRIPTION

Designation: Central Kitchen Manager /CK MANAGER

Location: Turbhe, Navi Mumbai

Department: Central Kitchen / Operations

Experience: 8 to 15 Years

Industry Preference: F&B / QSR / Bakery / Food Production / Central Kitchen

Role Overview

We are looking for an experienced Central Kitchen Manager to manage the end-to-end operations of our Central Kitchen, ensuring efficient food production, consistent quality, timely dispatch and adherence to food safety and hygiene standards.

The role will be responsible for managing production planning, manpower, inventory, food cost, quality, wastage, dispatches and overall kitchen operations while ensuring uninterrupted supply to our outlets.

Key Responsibilities

• Central Kitchen Operations
  • Manage the complete day-to-day operations of the Central Kitchen.
  • Plan and execute production as per outlet requirements, sales forecasts and business demand.
  • Ensure timely preparation, packing and dispatch of products to all stores.
  • Maintain consistency in taste, quality, portion size and presentation across locations.
  • Coordinate with Operations, F&B, Procurement, Warehouse and Store teams.
• Production Planning
  • Prepare daily/weekly production plans based on outlet requirements.
  • Monitor production volumes, productivity and capacity utilisation.
  • Ensure adequate availability of raw materials and finished products.
  • Plan production capacity during peak seasons, launches and business expansions.
  • Identify bottlenecks and improve production.
• Team & Manpower Management
  • Lead and manage the complete Central Kitchen team.
  • Handle CDPs, DCDPs, Commis, Kitchen Supervisors and support staff.
  • Plan shifts, manpower deployment and attendance.
  • Train team members on SOPs, hygiene, food handling and productivity.
  • Conduct regular performance reviews and maintain discipline within the team.
• Food Quality & Safety
  • Ensure strict adherence to HACCP, GMP, GHP and food safety standards.
  • Maintain high standards of hygiene, sanitation and personal grooming.
  • Conduct regular quality checks at different stages of production.
  • Ensure proper storage, temperature control and food handling practices.
  • Coordinate with the Quality team for audits, corrective actions and compliance.
• Cost & Inventory Management
  • Monitor food cost, wastage, yield and consumption.
  • Control production wastage and identify opportunities for cost optimisation.
  • Ensure proper inventory management and stock rotation using FIFO/FEFO.
  • Coordinate with Procurement/Warehouse teams for timely availability of raw materials.
  • Monitor consumption against standard recipes and BOMs.
• Dispatch & Supply Chain
  • Ensure accurate and timely dispatch of products to all outlets.
  • Coordinate with stores regarding daily requirements and urgent demands.
  • Ensure proper packaging, labelling, storage and transportation conditions.
  • Track dispatches and resolve shortages, damages or delays.
• MIS & Reporting
  • Prepare and review daily/weekly/monthly CK dashboards and MIS reports.
  • Track production, wastage, food cost, manpower productivity and dispatch performance.
  • Monitor KPIs and take corrective actions wherever required.
  • Present operational updates and key performance indicators to management.

Key KPIs

• Production efficiency & productivity
• Food cost %
• Wastage %
• Yield achievement
• Production plan adherence
• On-time dispatch %
• Product quality & consistency
• Inventory accuracy
• Manpower productivity
• Food safety & audit compliance
• Outlet satisfaction / service levels

Candidate Profile

• 5 years of experience in Central Kitchen / Food Production / QSR / F&B operations.
• Strong experience in managing high-volume food production.
• Experience handling large kitchen teams and multiple production categories.
• Strong understanding of food cost, yield, wastage and inventory management.
• Good knowledge of HACCP, GMP, GHP and food safety practices.
• Strong production planning and problem‑solving skills.
• Experience working with MIS, dashboards and operational KPIs.
• Strong communication and stakeholder management skills.
• Ability to work in a fast‑paced environment and manage multiple priorities.

Preferred Experience

Candidates from QSR chains, premium cafs, restaurants, bakeries, cloud kitchens, central production units or large‑scale food manufacturing/production setups will be preferred.

Key Competencies

• Central Kitchen Operations
• Production Planning
• Team Management
• Food Cost
• Quality Control
• Food Safety
• Inventory
• Wastage Control
• Dispatch Management
• MIS & Dashboards
• SOP Implementation