Job Description

The Kitchen Supervisor will be responsible for overseeing kitchen operations, ensuring timely food production, quality standards, hygiene, and effective coordination among kitchen staff in the institutional catering unit.

He/She will work under the guidance of the

Unit Manager / Chef Manager / Operations Manager

to ensure efficient and safe kitchen operations.

Roles and Responsibilities:

Supervise daily kitchen operations and ensure smooth workflow across all sections. Ensure food preparation is carried out as per approved menus, standardized recipes, and portion control norms. Monitor cooking methods, taste, quality, and presentation of food. Enforce strict hygiene, cleanliness, and food safety standards in kitchen and storage areas. Coordinate with the Store Keeper for availability and proper usage of raw materials. Control food wastage, spillage, and pilferage to maintain cost efficiency. Supervise cooks, assistant cooks, and kitchen helpers, ensuring discipline and productivity. Ensure proper use, cleaning, and maintenance of kitchen equipment. Maintain production records and report daily kitchen status to the Unit Manager. Support bulk cooking, special menus, and large-scale meal operations when required. Ensure compliance with statutory regulations and company SOPs. Perform any other duties assigned by the Unit Manager / Chef Manager / Management.
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?30,000.00 per month

Benefits:

Food provided Leave encashment Paid sick time Paid time off Provident Fund
Education:

Bachelor's (Preferred)
Experience:

5years: 2 years (Required)
Willingness to travel:

25% (Required)
Work Location: In person