Kitchen Manager –

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, efficient 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 (preferred)
- 6 years of experience in kitchen operations, with at least 4 years in a supervisory/managerial role
- Robust knowledge of Indian cuisine (and relevant cuisines served at Sahibs)
- Working knowledge of FSSAI norms and kitchen safety standards
- Strong leadership, team management, and communication skills
- Ability to work under pressure during peak hours
- Proficiency in inventory/POS systems is a plus

Work Schedule
- Full-time; must be flexible with shifts including weekends and holidays as per company operating hours

Compensation
- As per industry standards, commensurate with experience (to be discussed during interview .

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits

- Provident Fund

Experience:
- Kitchen management: 6 years (Required)

Language:
- Tamil, English , Hindi (Required)

Work Location: In person

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