Kitchen In-Charge

International Institute of Hotel Management (IIHM); Bidhannagar; On-site; INR 900,000 - 1,300,000; Full time

Job summary

IIHM in Bidhannagar, West Bengal, seeks an experienced kitchen operations lead to plan and supervise high-volume food production across breakfast, lunch, snacks, dinner and special menus at our campus.

You will manage manpower, ensure quality, hygiene, inventory and cost control during peak hours, coordinating with procurement, stores, operations and canteen management to ensure smooth service.

Qualifications

• Plan and supervise high-volume food production
• Manage breakfast, lunch, snacks, dinner and special-menu production
• Prepare production plans based on headcount, menu and consumption trends
• Lead and deploy kitchen manpower efficiently across different sections
• Ensure timely food preparation, dispatch and service during peak hours
• Maintain food quality, taste, consistency and portion control
• Strictly implement FSSAI, food safety, hygiene and sanitation standards
• Monitor raw-material receiving, storage, FIFO/FEFO and kitchen inventory
• Control food wastage, pilferage and overproduction
• Monitor food cost, yield, recipe standards and portion sizes
• Coordinate with Purchase, Stores, Operations and Canteen Management
• Conduct regular stock checks and minimize inventory variance
• Maintain kitchen equipment, cleanliness and workplace safety
• Handle operational issues and customer feedback promptly
• Prepare daily production, wastage and consumption reports
• Ensure effective kitchen operations during very high-volume meal service

Responsibilities

• Plan and supervise high-volume food production as per daily meal requirements.
• Ensure timely food preparation, dispatch and service during peak hours.
• Maintain kitchen equipment, cleanliness and workplace safety.
• Handle operational issues and customer feedback promptly.
• Prepare daily production, wastage and consumption reports.
• Coordinate with Purchase, Stores, Operations and Canteen Management.

Skills

Bulk cooking

Institutional catering

IT canteen operations

Large-scale food operations

Manpower management

Leadership

Food costing

Inventory management

Wastage management

Yield management

Food safety & hygiene

Job description

Role & responsibilities

• Plan and supervise high-volume food production as per daily meal requirements.
• Manage breakfast, lunch, snacks, dinner and special-menu production, as applicable.
• Prepare production plans based on headcount, menu and consumption trends.
• Lead and deploy kitchen manpower efficiently across different sections.
• Ensure timely food preparation, dispatch and service during peak hours.
• Maintain food quality, taste, consistency and portion control.
• Strictly implement FSSAI, food safety, hygiene and sanitation standards.
• Monitor raw-material receiving, storage, FIFO/FEFO and kitchen inventory.
• Control food wastage, pilferage and overproduction.
• Monitor food cost, yield, recipe standards and portion sizes.
• Coordinate with Purchase, Stores, Operations and Canteen Management.
• Conduct regular stock checks and minimize inventory variance.
• Maintain kitchen equipment, cleanliness and workplace safety.
• Handle operational issues and customer feedback promptly.
• Prepare daily production, wastage and consumption reports.
• Ensure effective kitchen operations during very high-volume meal service.

Preferred candidate profile

• Strong experience in bulk cooking / institutional catering / IT canteen / large-scale food operations..
• Strong manpower-management and leadership skills.
• Good understanding of food costing, inventory, wastage and yield management.
• Knowledge of food safety, hygiene and statutory requirements.
• Ability to work under pressure and manage peak-hour operations.
• Strong discipline and problem-solving skills.