Key Responsibilities
- Supervise daily kitchen operations and ensure productive workflow.
- Lead, motivate, and manage the kitchen staff.
- Ensure food is prepared and presented according to company standards.
- Maintain consistency in taste, quality, and portion control.
- Monitor inventory, stock levels, and coordinate with vendors for timely replenishment.
- Minimize food wastage and control kitchen costs.
- Ensure cleanliness, hygiene, and compliance with FSSAI food safety standards.
- Train new kitchen staff on recipes, SOPs, and operational procedures.
- Prepare staff duty rosters and manage shift schedules.
- Coordinate with the Restaurant Manager and service team for smooth operations.
- Ensure kitchen equipment is maintained and report any maintenance requirements.
Requirements:
- 3-6 years of experience as a Kitchen Incharge, Kitchen Supervisor, or similar role in a restaurant, café,
or hospitality establishment.
- Strong leadership and team management skills.
- Good knowledge of food preparation, inventory management, and kitchen operations.
- Familiarity with food safety and hygiene regulations.
- Ability to work in a fast-paced environment and handle pressure.
- Strong organizational and problem-solving skills.
Preferred Qualification
- Diploma/Degree in Hotel Management, Culinary Arts, or a related field is preferred.
- Experience in QSR, Casual Dining, or Fine Dining restaurants will be an added advantage.