Kitchen Manager

Aaladipattiyan Karupatti Coffee And Halwa Kadai; Guduvancheri; Sur place; INR 500 000 - 900 000; Plein temps

Avantages offerts par ce poste

Free Food

Free Accommodation

PF & ESI Benefits

Career Growth Opportunities

Stable Employment with Aaladipattiyan

Résumé du poste

Aaladipattiyan Karupatti Coffee And Halwa Kadai in Tamil Nadu requires an experienced kitchen head to supervise bulk cooking, staff management, and cost control in a high-volume canteen setting.

You will plan menus, ensure timely meal service, train staff, and maintain hygiene per FSSAI guidelines. The role requires independent operation with strong organizational skills and reliability.

Qualifications

• 5 years of bulk cooking and industrial catering experience.
• Experience cooking for 1000 employees daily.
• Strong South Indian cooking background including breakfast, lunch, dinner.
• Experience managing cooks, kitchen helpers and cleaners.
• Knowledge of FSSAI standards and kitchen hygiene.

Responsabilités

• Plan and supervise daily cooking for employees and staff.
• Prepare breakfast, lunch, dinner, and other meals as per the approved menu.
• Ensure meals are served on time and portions are consistent.
• Allocate duties to cooks, kitchen assistants, and cleaning staff.
• Train kitchen staff in cooking methods, hygiene and food safety.
• Maintain food cost, stock, and consumption records.
• Submit daily kitchen production and consumption reports.
• Coordinate with HR and branch operations for staff meal requirements.
• Report equipment breakdowns and stock shortages.

Connaissances

Bulk cooking

Industrial catering

Staff management

Food costing

Inventory control

FSSAI knowledge

South Indian cooking

High-volume cooking

Independent kitchen operations

Description du poste

Role & responsibilities

A. Food Preparation & Production

• Plan and supervise daily cooking for employees and staff.
• Prepare breakfast, lunch, dinner, and other meals as per the approved menu.
• Ensure food is prepared in sufficient quantities based on daily staff attendance.
• Maintain consistent taste, quality, and portion sizes.
• Ensure timely preparation and serving of meals according to scheduled timings.

B. Kitchen Staff Management

• Allocate duties to cooks, kitchen assistants, and cleaning staff.
• Monitor employee attendance, punctuality, discipline, and productivity.
• Train kitchen employees in cooking methods, hygiene, and food safety.
• Ensure adequate manpower is available for daily kitchen operations.

C. Food Cost & Inventory Management

• Prepare daily and weekly raw material requirements.
• Monitor consumption of rice, vegetables, groceries, oil, spices, and other ingredients.
• Prevent unnecessary wastage and control food costs.
• Maintain daily stock, purchase, and consumption records.
• Ensure proper storage and rotation of raw materials.

D. Food Safety & Hygiene

• Maintain cleanliness of the kitchen, cooking equipment, utensils, and storage areas.
• Ensure personal hygiene among all kitchen employees.
• Follow food safety standards and applicable FSSAI guidelines.
• Monitor the quality and expiry dates of raw materials.
• Ensure proper waste disposal and pest control.

E. Staff Food Service

• Coordinate with HR and branch operations to obtain daily staff meal requirements.
• Ensure meals are served on time.
• Maintain records of meals prepared and meals consumed.
• Collect feedback from employees regarding food quality and taste.
• Take corrective action based on staff feedback.

F. Administration & Reporting

• Submit daily kitchen production and consumption reports.
• Maintain food cost and wastage reports.
• Prepare weekly menu plans.
• Report equipment breakdowns, stock shortages, and operational issues.
• Coordinate with Purchase, Stores, HR, and Operations departments.

Preferred candidate profile

• Male/Female candidates with 5 years of experience in bulk cooking, industrial catering, corporate canteens, or institutional kitchens.
• Candidates who have handled food preparation for 1000 employees per day.
• Strong background in South Indian cooking, including breakfast, lunch, dinner, and traditional meals.
• Experience in managing cooks, kitchen helpers, and cleaning staff.
• Good knowledge of food costing, menu planning, raw material consumption, and inventory control.
• Practical knowledge of FSSAI food safety and kitchen hygiene standards.
• Ability to manage high-volume cooking while maintaining consistent taste and quality.
• Should be disciplined, responsible, hands-on, and capable of managing kitchen operations independently.

Perks and benefits

• Free Food
• Free Accommodation
• PF & ESI Benefits
• Career Growth Opportunities
• Stable Employment with Aaladipattiyan Private Limited