Key Responsibilities:

- Manage daily kitchen operations and ensure smooth functioning.

- Plan daily menus in coordination with management and nutrition requirements.

- Supervise cooks, kitchen helpers, and other kitchen staff.

- Allocate duties and prepare staff work schedules.

- Ensure timely preparation and serving of breakfast, lunch, snacks, and dinner.

- Monitor the quality, freshness, and quantity of ingredients used.

- Manage kitchen inventory, including groceries, vegetables, provisions, and other supplies.

- Maintain proper stock records and raise purchase requirements on time.

- Coordinate with the Purchase and Stores teams for procurement and availability of materials.

- Control food wastage and ensure economical utilization of ingredients.

- Maintain cleanliness and hygiene of the kitchen, utensils, equipment, and dining areas.

- Ensure compliance with food safety and organizational hygiene standards.

- Monitor proper storage of food items and maintain appropriate storage conditions.





- Check kitchen equipment regularly and report repair or maintenance requirements.

- Maintain records of food consumption, stock, wastage, and daily kitchen activities.

- Handle kitchen-related emergencies and resolve operational issues promptly.

- Ensure staff follow safety, hygiene, and organizational procedures.

- Support special meal arrangements and events when required.

Required Skills:

- Good knowledge of cooking and kitchen operations.

- Strong team-management and coordination skills.

- Knowledge of food hygiene and safety practices.

- Good inventory and cost-control skills.

- Ability to plan menus and manage food requirements.

- Positive communication and problem-solving skills.

- Ability to work under pressure and manage multiple tasks.

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person

📌 Kitchen incharge (Tiruvallur)
🏢 Sevalaya - NGO
📍 Tiruvallur