Head Chef

Position: Operations Manager – Restaurant / QSRExperience: 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 ResponsibilitiesFood Cost & Consumption – Major ResponsibilityDaily 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 ManagementManage 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 ManagementDefine responsibilities for every employee.
• Manage attendance, shifts and manpower.
• Monitor staff performance.
• Handle discipline and staff-related issues.
• Train and develop the team.
• Restaurant OperationsEnsure 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 ControlFood cost.
• Labour cost.
• Wastage.
• Inventory.
• Purchase consumption.
• Vendor pricing and control.
• ReportingDaily operational report.
• Food consumption report.
• Wastage report.
• Stock report.
• Staff report.
• Food cost report.
• Issues requiring management attention