Kitchen Manager

Glee Grub India; Bareilly; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Glee Grub India in Bareilly, UP is hiring a Base Kitchen Manager to lead the central kitchen operations, ensure timely food production, and maintain high quality with strict food safety standards. You will drive production planning, inventory control and cost management while overseeing a team across multiple outlets.

The role requires discipline, strong leadership, and hands-on execution to standardize recipes, monitor wastage, coordinate with procurement, and deliver consistent meals in a

Qualifications

• Diploma or degree in Hotel Management or related field.
• 47 years of experience in kitchen operations.
• Experience in central kitchen or large-scale food production operations.
• Knowledge of production planning, standardized recipes, inventory control, food costing and safety.
• MS Excel and daily reporting experience.

Responsibilities

• Base Kitchen Operations: Manage day-to-day kitchen activities, production schedules and workflow to ensure smooth and efficient operations.
• Production Planning: Prepare daily production plans based on outlet requirements, sales forecasts and stock levels.
• Food Quality & Standardization: Ensure standardized recipes, portion sizes, taste, presentation and quality across all products supplied to outlets.
• Inventory Management: Monitor raw materials, stock levels, consumption, storage and replenishment to avoid shortages and excess inventory.
• Cost Control: Control food costs, wastage, pilferage and operational expenses while maintaining product quality.
• Team Management: Supervise kitchen staff, allocate duties, prepare work schedules and ensure discipline, productivity and training.
• Hygiene & Food Safety: Maintain cleanliness, sanitation, personal hygiene, food handling practices and applicable FSSAI standards.
• Equipment Management: Ensure proper use, cleaning and maintenance of kitchen equipment; coordinate timely repairs when required.
• Dispatch & Outlet Coordination: Ensure timely preparation, packing and dispatch of food items to all outlets as per approved requirements.
• Vendor & Purchase Coordination: Coordinate with the purchase team for raw material requirements, vendor quality and timely procurement.
• Documentation & Reporting: Maintain production records, stock registers, wastage reports, temperature logs, cleaning schedules and daily MIS.
• Process Improvement: Identify operational gaps and implement improvements to increase productivity, reduce wastage and improve kitchen efficiency.

Skills

Central kitchen management

Food production & planning

Food quality & standardization

Inventory management

Food cost & wastage control

Team leadership

Food safety & hygiene

Dispatch & supply coordination

Equipment & maintenance

MIS & reporting

Process improvement

Education

Diploma / Degree in Hotel Management, Culinary Arts, Food Production or relevant field

Tools

MS Excel

Inventory systems

Job description

Role

Base Kitchen Manager

Job Level

Managerial

Function

Kitchen Operations / Production

Location

Bareilly, Uttar Pradesh

Job Purpose

To manage the overall operations of the central/base kitchen, ensuring timely food production, consistent quality, food safety, cost control, inventory management and smooth supply to all Bun Makkhan Chai outlets. The role is responsible for maintaining standardized recipes, production planning, kitchen discipline and operational efficiency.

KRA / Accountabilities

Overall base kitchen operations, food production, quality control, inventory and cost management, team supervision, hygiene and food safety, dispatch coordination, and operational reporting.

Key Result Areas (KRAs) & Responsibilities

• Base Kitchen Operations: Manage day-to-day kitchen activities, production schedules and workflow to ensure smooth and efficient operations.
• Production Planning: Prepare daily production plans based on outlet requirements, sales forecasts and stock levels.
• Food Quality & Consistency: Ensure standardized recipes, portion sizes, taste, presentation and quality across all products supplied to outlets.
• Inventory Management: Monitor raw materials, stock levels, consumption, storage and replenishment to avoid shortages and excess inventory.
• Cost Control: Control food costs, wastage, pilferage and operational expenses while maintaining product quality.
• Team Management: Supervise kitchen staff, allocate duties, prepare work schedules and ensure discipline, productivity and training.
• Hygiene & Food Safety: Maintain cleanliness, sanitation, personal hygiene, food handling practices and applicable FSSAI standards.
• Equipment Management: Ensure proper use, cleaning and maintenance of kitchen equipment; coordinate timely repairs when required.
• Dispatch & Outlet Coordination: Ensure timely preparation, packing and dispatch of food items to all outlets as per approved requirements.
• Vendor & Purchase Coordination: Coordinate with the purchase team for raw material requirements, vendor quality and timely procurement.
• Documentation & Reporting: Maintain production records, stock registers, wastage reports, temperature logs, cleaning schedules and daily MIS.
• Process Improvement: Identify operational gaps and implement improvements to increase productivity, reduce wastage and improve kitchen efficiency.

Core Competencies / Known Experience

Core Competencies

Required Skills / Experience

Central Kitchen Management

Experience in managing central kitchen or large-scale food production operations.

Food Production & Planning

Ability to plan daily production according to demand, forecast and outlet requirements.

Food Quality & Standardization

Strong understanding of standardized recipes, portion control and quality consistency.

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Inventory & Stock Management

Expertise in stock control, FIFO/FEFO, storage practices and material planning.

Food Cost & Wastage Control

Ability to monitor food cost, control wastage and improve operational profitability.

Team Leadership

Ability to manage, train, motivate and supervise kitchen teams.

Food Safety & Hygiene

Knowledge of food safety, sanitation, personal hygiene and FSSAI requirements.

Dispatch & Supply Coordination

Ability to manage timely packing, dispatch and coordination with multiple outlets.

Equipment & Maintenance

Understanding of commercial kitchen equipment and preventive maintenance.

MIS & Reporting

Good knowledge of Excel, production reports, inventory records and operational documentation.

Must Have / Technical / Preferred Qualifications

Particulars

Requirements

Education

Diploma / Degree in Hotel Management, Culinary Arts, Food Production or a relevant field.

Experience

47 years of experience in kitchen operations, preferably in a central kitchen, QSR, caf or restaurant chain.

Technical Knowledge

Knowledge of food production planning, standardized recipes, inventory control, food costing, kitchen equipment and food safety practices.

Computer Skills

Basic to good working knowledge of MS Excel, inventory systems and daily reporting.

Leadership Skills

Ability to manage kitchen staff, allocate responsibilities and maintain operational discipline.

Communication Skills

Good coordination and communication skills for working with purchase, operations and outlet teams.

Preferred Industry Experience

• Central kitchen or commissary operations.
• QSR and caf chains.
• Restaurant and food-service operations.
• Bakery, snacks and ready-to-eat food production.
• Multi-outlet food production and supply operations.
• Catering and bulk food production units.

Hiring Preference:

Candidates with proven experience in managing a central/base kitchen supplying multiple outlets, with strong knowledge of production planning, food cost control, inventory management and food safety, will be preferred.