Job Description

A Kitchen Supervisor manages daily kitchen operations, leading staff, ensuring food quality/safety, controlling inventory, and maintaining cleanliness to meet standards, covering tasks from scheduling and training to menu input, cost control, and handling customer issues for smooth service. Key Responsibilities:

Staff Management:

Recruit, train, schedule, supervise, and evaluate kitchen staff (cooks, dishwashers).

Food Quality & Safety:

Ensure adherence to recipes, portion control, presentation standards, and strict health/hygiene regulations.

Operations Oversight:

Oversee daily food prep, cooking, service, and maintain efficient kitchen workflow.

Inventory & Ordering:

Monitor stock, manage inventory, order supplies, and control food costs.

Menu & Cost Control:

Assist with menu planning, recipe development, and implement cost-saving measures.

Cleanliness & Maintenance:

Uphold sanitation standards and ensure equipment is in good working order.

Customer Service:

Address food-related complaints and coordinate with front-of-house staff.
Essential Skills & Qualifications:

Proven culinary and supervisory experience. Strong leadership, organization, and multitasking abilities. Knowledge of food safety standards (like ServSafe). HACCP/Health Code compliance. Problem-solving and communication skills.
Typical Duties:

Assign tasks to kitchen team members. Monitor cooking processes and taste/smell food for quality. Handle performance issues and resolve staff conflicts. Track inventory levels and costs. Ensure proper storage and distribution of supplies.
Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person