Section Head - Hot Section

Role Overview

The Section Head – Hot Section will be responsible for end-to-end operations of the hot section at ProFoodz's Manesar factory, ensuring consistent product quality, hygiene, and on-time output in line with the company's standards and customer expectations. The role requires hands-on expertise in Indian cuisine, strong shop-floor discipline, and the ability to lead a production team in a fast-paced manufacturing environment.

Key Responsibilities

•    Manage daily operations of the hot section, ensuring recipes, processes, and quality standards are followed precisely for every batch.

•    Lead, train, and supervise the hot section production team, allocating tasks to meet daily production targets.

•    Ensure consistency in taste, texture, and presentation of all Indian cuisine items produced in the section.

•    Maintain strict hygiene, food safety, and HACCP/FSSAI standards across the section at all times.

•    Coordinate with the Production Manager and other section heads to ensure smooth workflow and timely dispatch.

•    Monitor raw material usage, minimize wastage, and ensure proper stock rotation (FIFO) within the section.

•    Troubleshoot quality or process issues on the floor and implement corrective actions quickly.

•    Support new product development and trials for the hot section in coordination with the R&D/QA team.

•    Maintain production records, batch logs, and reports as required by the factory's quality systems.

•    Ensure all equipment in the section is used correctly, maintained well, and any issues are reported promptly.

Candidate Requirements

•    4–6 years of hands-on experience in Indian cuisine, gained with a leading Indian food manufacturing company or a reputed hospitality/hotel/restaurant brand.

•    Strong knowledge of Indian breads, gravies, and hot kitchen preparations, with an eye for consistency at scale.

•    Prior experience in a section head, kitchen supervisor, or equivalent leading role, managing a team on the floor.

•    Good understanding of food safety, hygiene practices, and quality standards in a production/kitchen environment.

•    Willingness to work in a factory/manufacturing setup (as opposed to a restaurant kitchen) and adapt to process-driven operations.

•    Basic literacy to maintain production logs and communicate with supervisors.