Kitchen Manager – Job Description

Company: Sahibs, Chennai
Location: Chennai, Tamil Nadu
Department: Kitchen Operations
Reports To: Director

Office Time : 9:00 AM to 6:00 PM

Role Summary

The Kitchen Manager is responsible for overseeing all back-of-house operations — ensuring consistent food quality, productive kitchen workflow, hygiene compliance, cost control, and team performance at Sahibs, Chennai.

Key Responsibilities

Kitchen Operations
- Oversee daily kitchen operations across all sections (prep, grill, tandoori, curry, etc.)
- Ensure consistency in taste, portioning, and presentation per standard recipes
- Plan and manage mise en place, prep schedules, and service flow during peak hours
- Coordinate with the service team to ensure smooth order-to-table timing

Staff Management
- Supervise, train, and schedule kitchen staff (chefs, cooks, helpers)
- Conduct performance reviews and manage staff discipline/attendance
- Handle recruitment and onboarding of kitchen personnel in coordination with HR

Inventory & Cost Control
- Manage stock levels, ordering,



and vendor coordination for raw materials
- Monitor food cost, wastage, and portion control to meet budget targets
- Conduct regular stock audits and reconcile inventory records

Hygiene & Compliance
- Ensure FSSAI standards, food safety, and hygiene protocols are strictly followed
- Maintain cleanliness of kitchen equipment, storage areas, and workstations
- Ensure compliance with local health and safety regulations

Menu & Quality
- Work with the Head Chef/Owner on menu planning, costing, and new dish development
- Conduct quality checks on food before it leaves the kitchen
- Address customer feedback related to food quality promptly

Administration
- Maintain kitchen records: temperature logs, wastage reports, purchase orders
- Prepare daily/weekly/monthly MIS reports for management
- Ensure equipment maintenance and timely repairs

Requirements
- Diploma/Degree in Hotel Management or Culinary Arts (pref

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