Key Responsibilities:

Operational & Quality Management:

- Supervise daily kitchen and pizza production operations in compliance with SOPs, quality standards, and hygiene requirements.
- Conduct regular quality checks and ensure corrective actions are implemented when necessary.
- Monitor food preparation, production processes, and product consistency.
- Identify root causes of quality or operational issues and implement effective solutions.
- Coordinate with Food Coaches, Trainers, and Management to maintain operational excellence.

Team Leadership & Supervision:

- Lead, coach, motivate, and develop Trainers and Partners to achieve daily performance goals.
- Conduct on-the-job observations, coaching sessions, and one-on-one discussions.
- Foster a culture of accountability, teamwork, continuous learning, and Growth Mindset.
- Support team engagement, morale, and retention initiatives.

Training & People Development:

- Oversee internal training programs and ensure training quality standards are maintained.
- Support certification and career pathway development for kitchen and pizza team members.
- Identify training needs and coordinate development plans with Management and HR.
- Provide structured coaching and mentorship to improve team capability and performance.

Workforce & Shift Management:

- Prepare and manage work schedules, manpower planning, and shift coverage.
- Allocate daily tasks and ensure balanced workload distribution.
- Monitor attendance, punctuality, and workplace discipline.




- Ensure operational readiness during all shifts.

Inventory & Cost Control:

- Supervise ingredient requisition, storage, stock rotation, and inventory accuracy.
- Control food waste, material usage, and operational costs.
- Monitor inventory levels and coordinate with management to ensure efficiency and cost awareness.
- Maintain proper storage practices and compliance with company standards.

Compliance & Food Safety:

- Ensure strict compliance with food safety, hygiene, sanitation, and labor safety standards.
- Maintain zero tolerance for food safety violations.
- Ensure all operational records, quality checks, and compliance documentation are completed accurately.
- Maintain confidentiality regarding team and operational matters.

Qualifications:

- Minimum High School Diploma.
- Additional culinary, hospitality, or technical education is an advantage.
- Strong English communication skills.
- Deep understanding of kitchen operations, pizza production processes, food safety standards, and restaurant SOPs.
- Proficiency in operational reporting and training systems.
- Minimum 4–6 years of F&B; or kitchen experience, including supervisory or leadership responsibilities.
- Proven experience in kitchen operations, food quality management, team development, and training.
- Experience in high-volume restaurant environments is preferred.
- Robust track record in coaching teams, maintaining operational standards, and driving continuous improvement.

📌 Chef De Partie (Bengaluru)
🏢 4PS India Private
📍 Bengaluru