Job Description

Job Title : Kitchen Supervisor

Department: Production / Kitchen

Reports To: Senior Executive Chef

Location : Khaleez Restaurant , Tirur

:

To supervise daily kitchen production and ensure food is prepared on time, in the correct quantity and quality, and

s

afely transported to outlets and outdoor catering locations. The role ensures effective coordination between kitchen, outlets, and catering operations, controls food wastage, and plans production schedules to support smooth business operations.

Key Responsibilities:

Food Production Monitoring

Ensure food is prepared and ready within the scheduledtime for all outlets and catering requirements. Monitor cooking processes to ensure food quality, taste, and presentation standards are maintained. Verify correct portioning and quantity before dispatch.

Quality & Quantity Control

Check food quality and quantity before dispatch to outlets and outdoor catering sites. Ensure food meets company standards and outlet-wise demand requirements. Prevent overproduction and underproduction through accurate checks.

Food Transportation & Dispatch

Coordinate and personally supervise food transportation to outlets and outdoor catering locations. Handle or assist in driving food delivery vehicles when required. Ensure food is packed, labeled, and transported safely and hygienically.

Outdoor Catering Coordination

Verify food quantity and quality as per outdoor catering orders and event requirements. Ensure timely dispatch and proper coordination with catering teams at event locations. Support setup and service coordination when needed.

Food Wastage Monitoring & Reporting

Track food wastage outlet-wise and kitchen-wise daily. Identify reasons for wastage and report to management with corrective suggestions. Implement wastage control measures. Wastage food should handover to chefs.

Kitchen Supervision & Timeliness

Monitor kitchen workflow to ensure food preparation starts and finishes on time. Ensure staff follow production schedules and kitchen SOPs. Coordinate with chefs and kitchen staff for smooth operations.

Production Planning & Scheduling

Prepare

next-day food production plans

based on outlet demand and sales data. Coordinate with outlets for requirement forecasting. Ensure availability of raw materials for planned production.

Hygiene, Safety & SOP Compliance

Ensure hygiene, food safety, and cleanliness standards are always followed. Monitor proper storage, labeling, and FIFO practices. Enforce safety and hygiene SOPs in kitchen and during transportation.

Coordination & Reporting

Coordinate with outlet managers, catering team, and store department. Submit daily production, dispatch, and wastage reports to management. Report operational issues, delays, or shortages promptly.

Qualifications:

Education:

Diploma / Degree in Hotel Management or Culinary Arts

Experience:

3-6 years in kitchen operations or supervisory role

Preferred:

Experience handling multiple outlets or outdoor catering , Valid driving license

Technical Competencies:

Guest handling & complaint resolution Reservation & seating coordination Service SOP knowledge Basic POS & reporting awareness

Behavioral Competencies

Communication & interpersonal skills Professionalism & courtesy Team coordination Problem-solving ability Service-oriented attitude
If you are a motivated and experienced professional looking to take your career to the next level , please submit your application , including your resume

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹22,000.00 per month

Benefits:

Food provided Health insurance
Work Location: In person