Operations Head - Central Kitchen

Nashtaram; Pune District; On-site; INR 600,000 - 900,000; Full time

Job summary

Nashtaram in Pune district seeks an Operations Manager to lead the engine room of our central kitchen. You will own food safety, procurement, waste control, documentation, and hands-on daily cooking operations.

Ideal candidates have 2+ years in fast-paced corporate catering, lead from the front, and thrive on a floor-level role under pressure. This is not a desk job; you will be on the floor every day, coordinating teams and vendors.

Qualifications

• Minimum 2 years of practical experience in a fast-paced kitchen environment.
• Ability to lead from the front and manage teams under stress.
• Comfortable working on the floor every day.

Responsibilities

• Ensure food safety and hygiene per regulatory norms and company policy.
• Procurement and vendor management to source raw materials.
• Track consumption and minimize wastage in food production.
• Documentation and maintenance of AMC schedules and equipment upkeep.
• Hands-on support across daily food production and allied kitchen operations.

Skills

Food safety

Hygiene

Procurement

Vendor management

Waste control

Documentation

Floor leadership

Kitchen operations

Job description

We are looking for someone who can take charge of the engine room behind our food production. Here is the brief -

1) What you will own:

• Food Safety & Hygiene — Ensuring practices are followed as per regulatory norms and company policy.
• Procurement & Vendor Management — Sourcing raw materials and managing vendor relationships end-to-end.
• Consumption & Wastage Control — Tracking material usage and minimizing wastage in food production.
• Documentation & Maintenance — Keeping records, AMC schedules, and equipment upkeep up to date.
• Hands-on Support — Jumping in wherever needed across daily food production and allied kitchen operations.

2) Who this is for

Eligibility: Minimum 2 years of practical experience in a fast-paced kitchen environment, preferably in corporate catering / institutional kitchens.

• i) You are absolutely comfortable working on the floor every day.
• ii) You understand leading from the front — your team will look up to you when things get chaotic.
• iii) You are well versed with a fast-paced kitchen environment, practically — not just on paper.

3) Who this is not for

• i) This is NOT a desk job with defined tasks and boundaries.
• ii) If dealing with different people under time-bound pressure stresses you out, this role isn't for you.

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