Mandatory capabilities

- Production planning.
- Recipe and portion control.
- Kitchen hygiene.
- FIFO/FEFO.
- Wastage control.
- Food-cost awareness.
- Kitchen manpower/discipline.
- Working knowledge of AI/digital tools for production planning, recipe documentation, costing assistance, checklists, training and analysis.

Key deliverables — first 90 days

- Daily hygiene system.
- Standard recipe/portion compliance.
- Production-versus-covers planning.
- Wastage measurement.
- Kitchen opening/closing checklists.
- Refrigerator/freezer logs.
- Staff duty/productivity system.
- Store issue → production → sales → wastage reconciliation.

Age: Under 35 — mandatory Experience: 5–10 years in skilled hotel/restaurant kitchens, including minimum 2–3 years supervising kitchen production or a team.

Qualification: Diploma/Degree in Culinary Arts, Food Production or Hotel Management preferred. FSSAI/food-safety training desirable.

CTC: ₹6–8 lakh, exceptional candidate up to ₹9 lakh.

Email to send CV : [email protected]

Pay: ₹600,000.00 - ₹800,000.00 per year

Benefits

- Food provided
- Provident Fund

Work Location: In person

📌 Kitchen Supervisor (Ahmedabad)
🏢 House Of Mg
📍 Ahmedabad