Kitchen Operations Manager
Core responsibilities
- Job Duties & Responsibilities
Manage and oversee the complete daily kitchen operations of Kolkata Beckons, ensuring efficient production, service readiness, quality and consistency.
Possess strong practical knowledge of Bengali cuisine, including traditional fish, vegetable, meat and rice preparations such as Ilish Mach, Doi Katla, Shukto, Kosha Mangsho, Cholar Dal, Pulao and other authentic Bengali dishes.
Have working knowledge of Indian-Chinese cuisine, Tibetan-style momos, tandoori cooking and kababs, enabling effective supervision of chefs working across different sections of the kitchen.
Supervise food preparation and cooking techniques and be capable of identifying problems relating to taste, seasoning, texture, cooking temperature, portioning and presentation.
Train, guide and coordinate chefs and kitchen staff to maintain approved recipes, preparation methods, portion sizes and food-quality standards.
Plan daily kitchen activities, staff deployment, work schedules, mise-en-place and manpower allocation according to expected business volume.
Maintain consistency of traditional Bengali preparations, particularly fish handling and cooking, including Ilish, Katla and other Bengali fish dishes, while ensuring proper cleaning, cutting, marination and cooking procedures.
Supervise the preparation of momos, Indian-Chinese dishes, tandoori items and kababs, ensuring correct preparation, marination, cooking techniques and service standards.
Develop, document and improve recipes, kitchen SOPs, preparation procedures, portion controls and quality-control systems.
Manage food inventory, purchasing requirements, stock rotation and storage while controlling food wastage and ensuring availability of essential ingredients.
Monitor food costs, yields, portion costs and wastage and implement practical measures to improve kitchen productivity and operational efficiency.
Ensure compliance with food hygiene, food safety, workplace safety, cleaning, storage and company operational policies throughout the kitchen.
Identify kitchen and production problems, investigate causes and implement corrective measures rather than relying solely on administrative supervision.
Coordinate with restaurant management and the front-of-house team regarding daily service, guest feedback, special orders, functions, promotions and operational requirements.
Assist management in menu planning, recipe costing, pricing, promotions, seasonal menus and development of new Bengali and Indian food concepts.
Evaluate kitchen staff performance, identify training requirements and provide practical coaching and guidance to improve culinary skills, productivity and consistency.
Prepare kitchen operational reports covering food costs, wastage, inventory, manpower, quality issues and corrective actions, and provide recommendations to management.
- Essential Culinary Requirement - This is a hands-on kitchen operations role requiring sound culinary knowledge and experience. The employee must be able to understand and evaluate Bengali cuisine, Indian-Chinese food, momos, tandoori cooking and kababs. The role requires sufficient practical food knowledge to supervise chefs, identify preparation or quality problems, maintain authentic taste and ensure that established recipes and kitchen standards are followed consistently.ement.