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 recent 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