Sure — I’d add a clear Reporting & Approval Procedure section so there is no confusion about what the Kitchen In-Charge can decide independently and what needs management approval.

FUNFEE – KITCHEN IN-CHARGE

Salary: 30,000/month – Negotiable

Reports to: Management

Key Duties

- Manage kitchen opening, closing & daily operations.
- Prepare masalas, sauces & pre-preparation as per SOP.
- Plan daily production based on expected sales.
- Maintain food quality, taste, hygiene & presentation.
- Control portion size, food cost & wastage.
- Monitor staff attendance, duties & discipline.
- Check stock and submit purchase requirements.
- Follow FIFO/FEFO and proper food storage.
- Monitor KOT and ensure timely, accurate orders.
- Coordinate Arabic, Chinese, Continental & Kids sections.
- Check kitchen equipment and report issues.
- Submit daily kitchen report to management.

Reporting & Approval Procedure




- Submit daily kitchen report to Management.
- Report stock shortages, wastage, quality issues, staff issues and equipment problems immediately.
- Submit purchase/stock requirements for approval before ordering.
- Any current ingredient, recipe change, menu change or additional production requires Management approval.
- Any repair, replacement or additional kitchen expense requires prior approval.
- Staff overtime, replacement or disciplinary action must be reported to Management.
- No unauthorized purchase, wastage, recipe change or expenditure is permitted.

Main Responsibility

Quality • Hygiene • Cost Control • Minimum Wastage • Timely Service • Kitchen Discipline • Proper Reporting & Approval

📌 Kitchen Incharge (Kottayam)
🏢 Sabeena Masood
📍 Kottayam