Head Commissary - Mumbai

THE ROLE

The Commissary Head – Mumbai will be responsible for setting up, launching, and running the

Mumbai commissary and dark store end-to-end. This is a critical city-level leadership role that

combines the hands-on rigour of a central kitchen operation with the commercial mindset of a P&L owner. You will work closely with the Pan India Business Head to ensure Mumbai's commissary

becomes a model for quality, efficiency, and scale.

WHAT YOU'LL DO

1. Commissary Setup & Launch

Own the end-to-end setup of the Mumbai commissary — from layout planning, equipment

procurement, and kitchen design to SOPs and go-live.

Coordinate with the Pan India Business Head to replicate proven processes and adapt them

for Mumbai's specific requirements.

Identify, onboard, and manage third-party kitchen and operational partners where required.

Establish the correct recipes, quality benchmarks, and production standards before the first

day of operations.

2. P&L Ownership & Financial Management

Drive the financial health of the Mumbai commissary and dark store.

Own the P&L for the Mumbai commissary as per the business plan, with accountability for

revenue, cost of production, and EBITDA.

Manage the dark store P&L and operations, including leasing of space to third-party (3P)

partners where applicable.

Track and analyse financial reports and metrics to optimise performance and flag deviations

early.

3. Production & Store Fulfilment

Ensure the commissary consistently meets demand from Foodstories' Mumbai retail stores and

online channels.

Achieve daily fill rates to stores as per the production plan.

Maintain a product assortment that reflects Foodstories' distinct gourmet identity across all

categories.

Optimise manpower, energy, and machine utilisation to maximise throughput without

compromising quality.

4. Inventory & Supply Chain Management

Ensure tight inventory control and minimal waste across all material categories.

Monitor raw materials (RM), packaging materials (PM), and finished goods (FG) inventory

levels.

Implement strategies to prevent overstocking, reduce wastage, and ensure timely

replenishment.

Build reliable local vendor relationships for sourcing fresh and artisanal inputs in Mumbai.

5. Quality, Compliance & Food Safety

Uphold Foodstories' uncompromising standards of health, hygiene, and food safety.

Ensure full compliance with FSSAI, local municipal, and other applicable food safety

regulations.

Conduct regular internal audits and inspections to enforce compliance across all production

areas.

Maintain documentation and hygiene records as per regulatory and brand standards.

6. Team Building & Management

Recruit, develop, and retain a high-performing commissary team in Mumbai.

Build the team from scratch — hire, induct, and train kitchen staff, supervisors, and support

personnel.

Foster a positive, accountable, and safety-first work culture to minimise attrition.

Conduct regular performance reviews and run structured training programmes to raise the

bar on skill and output quality.

7. Innovation & Product Development

Collaborate with the culinary and category teams to keep the product range fresh and competitive.

Work with chefs and front-end category leads in Mumbai and at the Pan India level to

develop, trial, and launch new products.

Translate consumer feedback and market trends into actionable product improvements.

8. Vendor & Asset Management

Manage vendor relationships and ensure effective utilisation of assets.

Oversee sub-lessees and third-party providers for kitchen setups and back-end operations.

Ensure kitchen machines, cold rooms, and all commissary assets are maintained to the

highest standard.

Address maintenance issues proactively to avoid production disruptions.

9. Customer & Store Interface

Stay connected to stores and customers to drive continuous improvement.

Regularly visit Foodstories stores in Mumbai to gather first-hand feedback on product quality

and availability.

Address store feedback swiftly and loop in relevant teams to resolve recurring issues.

Act as the key liaison between the Mumbai commissary and the retail front end.

10. Market Intelligence

Stay ahead of the curve in Mumbai's rapidly evolving gourmet and food production landscape.

Track competitor commissary models, new product launches, and pricing trends in the

Mumbai market.

Share insights with the Pan India team to inform product development and operational

strategy.

WHAT YOU'LL BRING

8–12 years of experience in food production, central kitchen, or commissary operations, with

at least 3 years in a leadership role — ideally within a premium, gourmet, or QSR food brand.

Proven experience setting up and running a commissary or central kitchen from scratch is

highly desirable.

Strong P&L acumen — ability to manage budgets, control costs, and read financial reports

with confidence.

Deep expertise in inventory control across RM, PM, and FG; vendor management; and supply

chain best practices.

Thorough knowledge of FSSAI regulations, food safety, hygiene, and sanitation standards.

Hands-on familiarity with kitchen equipment maintenance and facility management.

Strong people management skills — experience hiring, training, and retaining kitchen teams.

Excellent communication and collaboration skills to work across chefs, category leads, store

managers, and vendors.

Entrepreneurial mindset — comfortable with ambiguity, able to make decisions, and willing

to roll up sleeves in a high-growth startup environment.

Mumbai-based or willing to relocate; familiarity with Mumbai's food supply ecosystem is a

plus.

WHY FOODSTORIES

Foodstories is one of India's most exciting gourmet food ventures, founded by Ashni and Avni Biyani. This role puts you at the heart of building something new — a category-defining commissary operation in one of India's most demanding and rewarding food markets. You will have real ownership, a direct line to leadership, and the opportunity to shape how premium food is produced and delivered at scale in Mumbai.

Skills Required
Facility Management, Inventory Control, Vendor Management