Job Description

Job Summary

The Kitchen Incharge is responsible for managing daily kitchen operations, ensuring high standards of food quality, hygiene, consistency, inventory control, and staff coordination. The role ensures smooth functioning of the kitchen while maintaining compliance with food safety guidelines and company SOPs.

2. Key ResponsibilitiesA. Kitchen Operations

Oversee and monitor all kitchen activities and workflow. Ensure all dishes are prepared as per standard recipes and portion sizes. Maintain food quality, taste, and consistency at all times. Ensure timely order preparation, packing, and dispatch.

B. Staff Management

Supervise kitchen staff, assign duties, and manage shift schedules. Provide training and guidance to commis, helpers, and new hires. Maintain discipline, teamwork, and coordination within the kitchen.

C. Inventory & Stock Control

Plan, monitor, and manage stock levels of raw materials, ingredients, and supplies. Implement

FIFO & FEFO

practices across all storage areas. Track wastage and take proactive steps to minimize it. Coordinate with the purchase team for daily/weekly material requirements.

D. Hygiene & Safety

Ensure the kitchen area, equipment, and workstations are always clean and sanitized. Adhere to FSSAI and company hygiene standards. Maintain personal hygiene standards for all staff members. Report any equipment malfunction and ensure timely maintenance.

E. Documentation & Reporting

Maintain daily production reports, wastage reports, and stock registers. Update consumption logs, temperature logs, and cleaning schedules. Coordinate with HR/Operations for staff attendance and performance updates.

F. Quality Control

Conduct regular tasting sessions to ensure food quality. Implement corrective actions for deviations in quality. Ensure no compromise on company SOPs and food standards.

3. Skills & Requirements

Proven experience as Kitchen Incharge / Senior Commis / DCDP / CDP. Strong knowledge of kitchen operations, food safety, and hygiene practices. Leadership and team-handling abilities. Good communication and problem-solving skills. Ability to work under pressure and manage peak-hour operations.

4. Qualifications

Diploma or certification in Hotel Management / Culinary Arts preferred. 2-5 years of experience in kitchen operations (restaurant/cloud kitchen).

5. Working Conditions

Rotational shifts; weekend and holiday work may be required. Fast-paced kitchen environment.
Job Types: Full-time, Permanent

Pay: ?8,086.00 - ?25,000.00 per month

Benefits:

Food provided
Work Location: In person