Job Description

Job Title

: Kitchen Supervisor (Bulk Kitchen Operations)

Job Location

: Hyderabad

Job Type

: Full-Time

Experience Required

: 5-8 years in Food Production & Kitchen Operations

Reports to

: Operations Manager / General Manager

We are seeking an experienced and highly skilled

Kitchen Manager

with a strong background in food production and kitchen operations to oversee the preparation and service of

5000 meals daily

in a high-volume kitchen. The ideal candidate will have 8-12 years of experience in large-scale food production, managing kitchen staff, ensuring high-quality food standards, and maintaining a smooth, efficient kitchen operation. The Kitchen Manager will be responsible for ensuring the team delivers consistent and high-quality meals while adhering to safety, sanitation, and budgetary guidelines.

Key Responsibilities

Oversee daily large-scale food preparation and quality control

Manage kitchen staff and ensure timely meal service

Plan menus with cost-efficiency and nutrition in mind

Ensure hygiene, cleanliness, and food safety compliance

Coordinate procurement and inventory of raw materials

Food Production Management

: Oversee and manage the daily food production to ensure the preparation of

5000 meals per day

. Develop production schedules, ensuring the timely preparation and delivery of all meals. Ensure the menu is followed and adjust quantities as needed to meet demand.

Team Leadership & Staff Management

: Supervise and lead a team of chefs, cooks, kitchen staff, and support staff. Provide training and development opportunities to improve team skills and maintain high standards of food preparation and hygiene. Schedule and manage kitchen staff shifts to ensure adequate coverage during peak times. Conduct performance reviews and implement corrective actions where necessary.

Quality Control & Food Safety

: Maintain food quality and consistency by monitoring food preparation and presentation standards. Ensure compliance with food safety regulations, health codes, and sanitation guidelines. Conduct regular quality checks on ingredients, prepared meals, and kitchen operations.

Inventory and Budget Management

: Manage inventory, ensuring all ingredients and supplies are stocked and ordered in a timely manner. Work with the procurement team to maintain food cost control, and reduce waste while maximizing profitability. Control costs related to food production, staffing, and equipment maintenance while staying within budget.

Operational Efficiency

: Streamline kitchen processes and workflows to improve efficiency and reduce food waste. Collaborate with other departments to ensure timely and efficient service of meals. Ensure that kitchen equipment is well-maintained and functioning properly.

Menu Planning and Development

: Collaborate with the culinary team to plan and design menus that are both cost-effective and meet dietary requirements. Introduce seasonal menu changes and ensure they align with budget and food safety standards.

Health & Safety Compliance

: Maintain and enforce hygiene, safety, and cleanliness standards in accordance with OSHA, local health department guidelines, and company policies. Perform regular inspections of kitchen areas and equipment to ensure a safe working environment.

Customer Satisfaction

: Monitor and respond to feedback from customers regarding food quality, presentation, and service. Make necessary adjustments to meet customer needs and improve the overall dining experience.

Qualifications & Requirements

Experience

: 5-8 years of experience in food production and kitchen operations, with at least

5 years

in a leadership role, managing large teams in high-volume kitchen environments (5000 meals/day or equivalent).

Skills

: Strong knowledge of food safety and sanitation standards. Excellent leadership, communication, and interpersonal skills. Strong organizational and time-management abilities. Ability to work under pressure in a fast-paced environment. Expertise in managing large-scale kitchen operations and meal production. Proficient in inventory management and cost control.

Education

: Degree or certification in Culinary Arts, Food Service Management, or a related field is preferred.

Physical Requirements

: Ability to work long hours on your feet, lift heavy objects, and work in a fast-paced kitchen environment.

Additional Information

Compensation

: Competitive salary based on experience.

Working Hours

: Flexibility in working hours is required, including weekends and holidays.
Salary: 50k to 55k ( Based On Interview)

Interested Candidates can share resumes to HR Contact: +91 8712178419

Job Type: Full-time

Pay: ₹50,000.00 - ₹55,000.00 per month

Benefits:

Food provided Provident Fund
Application Question(s):

Do you have Upselling skills? Do you know Inventory management?
Experience:

Total Work: 10 years (Required)
Language:

Hindi, English,Telugu (Required)
Work Location: In person