Kitchen In-Charge

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.