Roles & Responsibilities:
• Manage and supervise daily base/central kitchen operations
• Ensure consistent quality of Indian cuisine, including tandoor, gravies, roti, kulcha, and naan
• Handle bulk cooking for high-volume production
• Plan production schedules and coordinate with outlet / flight kitchen requirements
• Maintain food safety, hygiene, and FSSAI standards
• Control raw material usage, wastage, and inventory
• Train and manage kitchen staff and helpers
• Ensure standard recipes and portion control are followed
• Coordinate with procurement and operations teams
• Monitor kitchen equipment maintenance and cleanliness
• Ensure timely dispatch of food to outlets/clients