Central Kitchen Manager

JOB DESCRIPTION

Designation: Central Kitchen Manager /CK MANAGER
Location: Turbhe, Navi Mumbai
Department: Central Kitchen / Operations
Experience: 8 to 15 Years
Industry Preference: F&B / QSR / Bakery / Food Production / Central Kitchen
Role Overview
We are looking for an experienced Central Kitchen Manager to manage the end-to-end
operations of our Central Kitchen, ensuring efficient food production, consistent
quality, timely dispatch and adherence to food safety and hygiene standards.
The role will be responsible for managing production planning, manpower, inventory,
food cost, quality, wastage, dispatches and overall kitchen operations while
ensuring uninterrupted supply to our outlets.
Key Responsibilities
1. Central Kitchen Operations

Manage the complete day-to-day operations of the Central Kitchen.
Plan and execute production as per outlet requirements, sales forecasts and
business demand.

Ensure timely preparation, packing and dispatch of products to all stores.
Maintain consistency in taste, quality, portion size and presentation across
locations.

Coordinate with Operations, F&B, Procurement, Warehouse and Store teams.
2. Production Planning

Prepare daily/weekly production plans based on outlet requirements.
Monitor production volumes, productivity and capacity utilisation.
Ensure adequate availability of raw materials and finished products.
Plan production capacity during peak seasons, launches and business
expansions.

Identify bottlenecks and improve production
3. Team & Manpower Management



Lead and manage the complete Central Kitchen team.
Handle CDPs, DCDPs, Commis, Kitchen Supervisors and support staff.
Plan shifts, manpower deployment and attendance.
Train team members on SOPs, hygiene, food handling and productivity.
Conduct regular performance reviews and maintain discipline within the team.
4. Food Quality & Safety

Ensure strict adherence to HACCP, GMP, GHP and food safety standards.
Maintain high standards of hygiene, sanitation and personal grooming.
Conduct regular quality checks at different stages of production.
Ensure proper storage, temperature control and food handling practices.
Coordinate with the Quality team for audits, corrective actions and compliance.
5. Cost & Inventory Management

Monitor food cost, wastage, yield and consumption.
Control production wastage and identify opportunities for cost optimisation.
Ensure proper inventory management and stock rotation using FIFO/FEFO.
Coordinate with Procurement/Warehouse teams for timely availability of raw
materials.

Monitor consumption against standard recipes and BOMs.
6. Dispatch & Supply Chain

Ensure accurate and timely dispatch of products to all outlets.
Coordinate with stores regarding daily requirements and urgent demands.
Ensure proper packaging, labelling, storage and transportation conditions.
Track dispatches and resolve shortages, damages or delays.
7. MIS & Reporting

Prepare and review daily/weekly/monthly CK dashboards and MIS reports.
Track production, wastage, food cost, manpower productivity and dispatch
performance.

Monitor KPIs and take corrective actions wherever required.
Present operational updates and key performance indicators to management.

Key KPIs

Production efficiency & productivity
Food cost %
Wastage %
Yield achievement
Production plan adherence
On-time dispatch %
Product quality & consistency
Inventory accuracy
Manpower productivity
Food safety & audit compliance
Outlet satisfaction / service levels
Candidate Profile
The ideal candidate should have:

5 years of experience in Central Kitchen / Food Production / QSR / F&B
operations.

Strong experience in managing high-volume food production.
Experience handling large kitchen teams and multiple production categories.
Strong understanding of food cost, yield, wastage and inventory management.
Good knowledge of HACCP, GMP, GHP and food safety practices.
Strong production planning and problem-solving skills.
Experience working with MIS, dashboards and operational KPIs.
Strong communication and stakeholder management skills.
Ability to work in a fast-paced environment and manage multiple priorities.
Preferred Experience
Candidates from QSR chains, premium cafs, restaurants, bakeries, cloud kitchens,
central production units or large-scale food manufacturing/production setups will
be preferred.

Key Competencies:
Central Kitchen Operations | Production Planning | Team Management | Food Cost |
Quality Control | Food Safety | Inventory | Wastage Control | Dispatch Management | MIS
& Dashboards | SOP Implementation

Send CV to [email removed]