EXECUTIVE CHEF – CENTRAL KITCHEN

Company

POPO Global Private Limited

About POPO Global

POPO Global Private Limited is a growing Food & Beverage company with a strong presence in Bengaluru and 43 outlets, with continued plans for expansion.

As we continue to strengthen our central kitchen operations and maintain consistent food quality across our outlets, we are looking for an experienced and hands-on Executive Chef – Central Kitchen to lead central kitchen production, quality, cost control, food safety, team management and dispatch operations.

Job Definition

To organise, develop, operate and administer the Central Kitchen in accordance with company standards, approved recipes, SOPs and quality requirements, ensuring consistency, efficiency, hygiene and cost effectiveness across all production and dispatch activities.

Key Responsibilities

Central Kitchen Operations

• Oversee the complete day-to-day operations of the Central Kitchen.
  
• Ensure all food products are prepared according to approved recipes, specifications and quality standards.
  
• Ensure consistency in taste, presentation, portion size and product quality across all outlets.
  
• Plan and monitor daily production based on outlet requirements and demand.
  
• Plan and coordinate timely dispatch of food products from the Central Kitchen to outlets.
  
• Ensure proper mise-en-place and production readiness across all kitchen stations.
  
• Develop and implement standard procedures for new tasks and changing operational requirements.
  

Food Quality & Recipe Management

• Take overall responsibility for food quality and quality assurance.
  
• Review and improve existing Central Kitchen recipes and production processes.
  
• Ensure all brand recipes, SOPs and specifications are consistently followed.
  
• Regularly review outlet feedback and implement corrective actions wherever required.
  
• Maintain high attention to detail to ensure consistency and preserve food quality.
  

Food Cost, Wastage & Inventory Control

• Manage overall food cost without compromising product standards and quality.
  
• Monitor usage, consumption, spoilage and storage of food products.
  
• Implement effective wastage control measures at every stage of production.
  
• Identify opportunities to improve kitchen efficiency and reduce operational costs.
  
• Work closely with the Purchasing and Stores teams to optimise sourcing costs and raw material utilisation.
  
• Monitor inventory levels and ensure proper storage and handling of food products.
  

Food Safety, Hygiene & Sanitation

• Ensure the Central Kitchen maintains the highest standards of cleanliness, hygiene and sanitation.
  
• Ensure employees follow all company food safety and hygiene policies.
  
• Personally monitor appropriate cooking, thawing and storage temperatures for raw and cooked food.
  
• Ensure prescribed cleaning procedures and cleaning chemicals are used correctly.
  
• Coordinate pest control activities and ensure required standards are maintained.
  
• Ensure kitchen equipment and work areas are maintained in safe and hygienic condition.
  

Team Management & Development

• Lead, manage and monitor the Central Kitchen brigade.
  
• Participate in hiring and selection of kitchen team members.
  
• Train, coach and develop team members to meet operational and quality standards.
  
• Maintain attendance and staffing records.
  
• Conduct and initiate performance evaluations of subordinate staff.
  
• Ensure team members follow company policies, SOPs and operational procedures.
  
• Maintain a positive, motivated and disciplined work environment.
  

Equipment & Maintenance

• Coordinate with the relevant departments for preventive and corrective maintenance of kitchen equipment.
  
• Ensure kitchen equipment is operated correctly and safely.
  
• Report equipment issues promptly to minimise operational disruptions.
  

Coordination & Management Reporting

• Coordinate closely with Service, Operations, Purchasing, Stores and other relevant teams.
  
• Facilitate timely fulfilment of food requirements from outlets.
  
• Work closely with management to identify operational improvements.
  
• Report directly to Chef Partner – Chef Gurudath on Central Kitchen operations and other relevant matters.
  
• Maintain regular communication with management regarding quality, cost, staffing, production and operational concerns.
  

Key Skills

• Central Kitchen Operations Management
  
• Food Production Planning
  
• Food Cost Control
  
• Recipe Development & Standardisation
  
• Food Quality Assurance
  
• Wastage Reduction
  
• Inventory & Raw Material Management
  
• Food Safety, Hygiene & Sanitation
  
• SOP Implementation
  
• Production & Dispatch Planning
  
• Kitchen Efficiency & Process Improvement
  
• Team Leadership & People Management
  
• Hiring, Training & Staff Development
  
• Purchasing & Stores Coordination
  
• Outlet Feedback Management
  
• Problem Solving & Decision Making
  
• Strong Communication & Interdepartmental Coordination
  
• Attention to Detail
  
• Leadership & Team Motivation
  

Requirements

Candidate Requirements

• Proven experience as an Executive Chef / Central Kitchen Chef / Head Chef in the Food & Beverage or restaurant industry.
  
• Strong hands-on experience in Central Kitchen operations and large-scale food production.
  
• Strong understanding of food cost, wastage control, inventory management and production planning.
  
• Experience in recipe standardisation and maintaining consistency across multiple outlets.
  
• Strong knowledge of food safety, hygiene and sanitation standards.
  
• Experience managing and developing a sizeable kitchen brigade.
  
• Strong understanding of kitchen SOPs and operational processes.
  
• Ability to manage high-volume production while maintaining quality and consistency.
  
• Strong coordination skills with Operations, Purchasing, Stores and outlet teams.
  
• Excellent leadership, communication and problem-solving skills.
  
• Ability to work in a fast-paced and growing restaurant environment.
  
• High level of ownership, discipline and attention to detail.
  

Preferred Qualifications

• Degree/Diploma in Culinary Arts, Hotel Management or Hospitality Management.
  
• Experience managing Central Kitchen operations for a multi-outlet restaurant or F&B organisation.
  
• Experience in recipe standardisation and large-scale production.
  
• Knowledge of HACCP / food safety systems will be an advantage.
  
• Experience working with restaurant brands undergoing rapid expansion will be an advantage.
  
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Benefits

Benefits

• Competitive salary based on experience and suitability.
  
• Opportunity to work directly with the Chef Partner and management team.
  
• Leadership role with responsibility for Central Kitchen operations supporting 43 outlets.
  
• Opportunity to contribute to recipe development, process improvement and operational standardisation.
  
• Career growth opportunities within a growing F&B organisation.
  
• Opportunity to lead and develop a professional Central Kitchen team.
  
• Exposure to multi-outlet restaurant operations and large-scale food production.
  
• Dynamic and growth-oriented work environment.
  

Why Join POPO Global?

Join POPO Global Private Limited at an important stage of its growth and play a key role in building strong Central Kitchen systems that support consistency, efficiency and quality across our 43 outlets.

If you are an experienced culinary leader with strong expertise in Central Kitchen operations, food cost control, quality management and team leadership, we would like to hear from you.