Head Chef

Job highlights

• Flexible Working Hours, Food/MealsJob DescriptionPosition: Operations Manager – Restaurant / QSRExperience: 5–10+ years in restaurant / QSR operationsLocation: MumbaiKey Requirements:Must have a Chef / Kitchen background and hands-on understanding of restaurant kitchens.Strong knowledge of food cost, recipe costing, food consumption, wastage and inventory control.Should be able to identify and control food leakage, over-portioning and unnecessary consumption.Experience in managing kitchen and service staff, including manpower planning, attendance, discipline and productivity.Should understand restaurant P&L and operational numbers.Experience with stock taking, GRN, inventory and vendor management.Should be capable of setting and monitoring SOPs for kitchen and restaurant operations.Experience handling Zomato, Swiggy and delivery operations would be an advantage.Should have experience managing multiple departments and restaurant teams.Must be able to speak and understand English confide

Position: Operations Manager – Restaurant / QSR Experience: 5–10+ years in restaurant / QSR operations Location: Mumbai Key Requirements: Must have a Chef / Kitchen background and hands-on understanding of restaurant kitchens. Strong knowledge of food cost, recipe costing, food consumption, wastage and inventory control . Should be able to identify and control food leakage, over-portioning and unnecessary consumption . Experience in managing kitchen and service staff , including manpower planning, attendance, discipline and productivity. Should understand restaurant P&L and operational numbers . Experience with stock taking, GRN, inventory and vendor management . Should be capable of setting and monitoring SOPs for kitchen and restaurant operations . Experience handling Zomato, Swiggy and delivery operations would be an advantage. Should have experience managing multiple departments and restaurant teams . Must be able to speak and understand English confidently , as the role involves reporting and communication with management. Should be comfortable working with Excel / Google Sheets for daily operational reporting. Must be hands-on , not only an office-based manager. Main Responsibilities Food Cost & Consumption – Major Responsibility Daily food consumption monitoring. Recipe and portion control. Food cost calculation. Wastage monitoring. Identify abnormal consumption. Compare theoretical vs actual consumption. Control kitchen leakage and pilferage. Ensure proper stock rotation and storage. Kitchen Management Manage Chefs, Commis, Helpers and Utility staff. Ensure food quality and consistency. Maintain kitchen hygiene. Monitor preparation and production. Ensure recipes and portion sizes are followed. Staff Management Define responsibilities for every employee. Manage attendance, shifts and manpower. Monitor staff performance. Handle discipline and staff-related issues. Train and develop the team. Restaurant Operations Ensure smooth day-to-day functioning. Monitor service quality. Monitor customer complaints and reviews. Ensure SOPs are followed. Coordinate between kitchen, service, store and management. Cost Control Food cost. Labour cost. Wastage. Inventory. Purchase consumption. Vendor pricing and control. Reporting Daily operational report. Food consumption report. Wastage report. Stock report. Staff report. Food cost report. Issues requiring management attention