Culinary Operations Manager

Role Summary The Chef Manager will be responsible for end-to-end kitchen operations at Food Whisperer, ensuring consistent food quality, cost control, hygiene compliance, and team management. The role combines hands-on cooking expertise with strong operational and people-management skills to support scaling and daily efficiency.

Key Responsibilities Kitchen Operations & Food Quality - Plan, prepare, and oversee daily kitchen production as per Food Whisperer standards

• Ensure consistency in taste, presentation, portioning, and plating
• Develop, standardize, and update recipes, SOPs, and kitchen processes
• Monitor food quality during prep, service, and dispatch Cost Control & Inventory - Manage food cost, wastage control, and yield optimization
• Plan procurement, vendor coordination, and raw material forecasting
• Maintain inventory, stock rotation (FIFO), and daily consumption reports
• Support menu costing and margin improvement initiatives Team Management - Lead, train, and supervise chefs, commis, and kitchen staff
• Prepare duty rosters, manage attendance, and ensure adequate staffing
• Conduct on-the-job training and skill development
• Maintain discipline, motivation, and a high-performance kitchen culture Hygiene, Safety & Compliance - Ensure strict adherence to FSSAI, food safety, and hygiene standards
• Maintain cleanliness, sanitation, and pest-control practices
• Conduct regular audits and corrective actions
• Ensure compliance with local health and safety regulations Coordination & Reporting - Coordinate with operations, procurement, and service teams
• Handle customer feedback related to food quality and take corrective action
• Prepare daily/weekly kitchen MIS reports (food cost, wastage, manpower)
• Support new outlet launches, menu trials, and pilot projects Desired Candidate Profile - Diploma / Degree in Hotel Management or Culinary Arts preferred
• 6–10 years of kitchen experience, with at least 2–3 years in a managerial role
• Experience in QSR, cloud kitchen, casual dining, or central kitchen operations
• Strong knowledge of Indian & international cuisines (as relevant to the brand)
• Good understanding of food costing, inventory, and SOP-driven kitchens
• Leadership mindset with hands-on approach Key Skills & Competencies - Kitchen operations & team leadership
• Food costing & inventory control
• SOP & process orientation
• Hygiene & compliance management
• Time management and multitasking
• Strong communication & problem-solving skills