Store In-charge and Kitchen Supervisor (Nandurbar)

Store In-charge and Kitchen Supervisor (Nandurbar)

11 Sep
|
CNC Hospitality
|
Nandurbar

11 Sep

CNC Hospitality

Nandurbar

A Store Incharge manages inventory, supply chain, and procurement, ensuring optimal stock levels without wastage. A Kitchen Supervisor directs daily culinary operations, ensuring food quality, staff productivity, and safety standards. Both roles require strict quality control and seamless inter-departmental collaboration.

1. Store Incharge: Job DescriptionThe Store Incharge oversees the receipt, storage, and issuance of all raw materials, equipment, and finished goods, acting as the bridge between suppliers, the kitchen, and management.

Key Responsibilities:
- Inventory Management: Monitor stock levels daily, prevent shortages or overstocking, and execute routine physical inventory counts.
- Quality & Storage: Ensure all perishables and non-perishables are stored at correct temperatures and conditions. Implement FIFO (First-In, First-Out) to prevent spoilage.
- Procurement & Issuance: Issue items based on approved indents/requisitions, verify delivery challans, and coordinate with vendors for timely replenishment.
- Compliance & Auditing: Monitor expiry dates,



handle disposal of damaged goods, and maintain precise digital or physical records for regular audits.

2. Kitchen Supervisor: Job DescriptionThe Kitchen Supervisor directs the back-of-house staff, ensuring that all food preparation, cooking, and plating meet the establishment's quality standards and timelines. [1, 2]Key Responsibilities:
- Staff Management: Create duty rosters, train current kitchen staff, delegate tasks, and oversee the performance of chefs, cooks, and porters.
- Food Quality & Safety: Ensure adherence to health, hygiene, and food safety regulations (e.g., FSSAI norms). Conduct daily quality checks on taste, presentation, and temperature.
- Operations & Workflow: Supervise food preparation to guarantee orders are delivered on time, particularly during peak hours. Manage portion control to minimize waste and manage food costs.
- Liaison with Store: Collaborate directly with the Store Incharge t

📌 Store In-charge and Kitchen Supervisor (Nandurbar)
🏢 CNC Hospitality
📍 Nandurbar

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