Catering jobs

PG Kitchen Manager

Position: Kitchen Manager – PG Operations
Experience: 5–8 Years
Industry: PG / Hostel / Student Accommodation / Institutional Kitchen / Hospitality / Large-Scale Food Operations
Location: Delhi NCR
Salary: Negotiable, based on experience & expertise

About the Role

We are looking for an experienced and hands-on Kitchen Manager to manage the complete kitchen operations of a large-scale PG facility. The candidate will be responsible for daily kitchen operations, manpower management, food quality, consumption control, stock & inventory management, cost control, P&L, wastage control, and overall kitchen efficiency.

The ideal candidate should have experience managing a high-volume kitchen serving meals to a large number of residents/customers and should be comfortable handling both operational and financial aspects of kitchen management.

Key Responsibilities1. Kitchen Operations

• Manage complete day-to-day kitchen operations for the PG.
• Ensure timely preparation and serving of breakfast, lunch and dinner as per the approved menu.
• Plan daily kitchen activities according to resident strength and meal requirements.
• Ensure proper coordination between kitchen, service, housekeeping and operations teams.
• Maintain hygiene, cleanliness and food safety standards across the kitchen.
• Ensure proper utilization and maintenance of kitchen equipment.

2. People & Manpower Management

• Manage kitchen staff including cooks, helpers, supervisors and other kitchen support staff.
• Prepare duty rosters, shifts and manpower allocation.
• Monitor attendance, discipline, productivity and performance of kitchen staff.
• Train staff on hygiene, food handling, SOPs and kitchen processes.
• Ensure optimum manpower utilization and control unnecessary overtime/manpower cost.
• Handle staff grievances and operational issues effectively.

3. Food Quality & Monitoring

• Ensure consistent taste, quality, quantity and presentation of food.
• Monitor food preparation at every stage.
• Conduct regular checks of raw materials and prepared food.
• Ensure proper portion control and standard recipes.
• Monitor food wastage and identify reasons for excess consumption or wastage.
• Take immediate corrective action in case of food quality complaints.

4. Stock & Inventory Management

• Conduct daily stock checking of all kitchen raw materials.
• Maintain proper records of opening stock, purchases, consumption, closing stock and wastage.
• Monitor consumption of rice, atta, dal, vegetables, grocery, oil, spices, dairy products and other kitchen items.
• Ensure FIFO/FEFO practices wherever applicable.
• Identify abnormal consumption, pilferage, wastage or stock discrepancies.
• Coordinate with Purchase/Vendor teams for timely procurement.
• Ensure minimum and maximum stock levels are maintained.

5. Food Cost & Consumption Control

• Monitor per-meal/per-resident food cost on a regular basis.
• Establish and monitor standard consumption levels for major ingredients.
• Compare actual consumption against planned/budgeted consumption.
• Identify deviations and take corrective action.
• Control food wastage without compromising food quality or quantity.
• Work continuously towards improving kitchen efficiency and reducing unnecessary costs.

6. P&L & Financial Management

• Prepare and monitor Kitchen P&L.
• Track food cost, manpower cost, gas/fuel cost, consumables and other operational expenses.
• Prepare monthly cost reports and variance analysis.
• Monitor actual vs. budgeted kitchen expenses.
• Identify areas of cost leakage and implement corrective measures.
• Support management in preparing kitchen budgets and cost projections.
• Maintain proper documentation for all kitchen-related expenses.

7. Vendor & Purchase Coordination

• Coordinate with Purchase and approved vendors for kitchen supplies.
• Check quantity and quality of received materials.
• Ensure materials received are as per approved specifications.
• Report quality/quantity discrepancies immediately.
• Monitor vendor performance and supply quality.
• Suggest alternative products/vendors where cost or quality improvement is possible.

8. Reporting & MIS

Prepare and submit regular reports covering:

• Daily meal preparation and consumption
• Daily stock and inventory
• Food wastage
• Raw material consumption
• Food cost
• Manpower deployment
• Kitchen expenses
• Purchase and stock movement
• Monthly P&L
• Actual vs. budget variance
• Food complaints and corrective actions

Required Experience & Skills

• 5–8 years of relevant experience in Kitchen Operations / Food Operations.
• Experience in PG, hostel, institutional kitchen, mess, catering, cloud kitchen or large-scale food operations preferred.
• Experience managing kitchens serving large numbers of meals daily.
• Strong knowledge of food cost, consumption control, inventory and P&L management.
• Strong manpower and team-management skills.
• Good understanding of food hygiene and safety standards.
• Strong knowledge of stock management and wastage control.
• Good Excel/MIS and reporting skills.
• Strong analytical and problem-solving ability.
• Ability to work under pressure and manage high-volume operations.
• Hands-on, disciplined and highly process-oriented approach.

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Paid sick time
• Provident Fund

Work Location: In person