Job Purpose The Kitchen Supervisor is responsible for supervising the day-to-day kitchen operations, ensuring food quality, hygiene, safety, proper staff coordination, and timely preparation of food according to the restaurant's standards.

Key Responsibilities

1. Kitchen Operations

- Supervise daily kitchen activities and ensure smooth workflow.
- Coordinate food preparation, cooking, plating, and service.
- Ensure all dishes are prepared according to approved recipes and standards.
- Monitor food quality, taste, presentation, and portion sizes.
- Ensure timely preparation of orders during busy hours.

2. Staff Supervision

- Allocate duties and responsibilities to kitchen staff.
- Monitor staff attendance, punctuality, grooming, and performance.
- Train and guide kitchen staff on proper cooking and work procedures.
- Maintain discipline and teamwork within the kitchen.
- Coordinate effectively with chefs, service staff, and management.

3. Food Safety & Hygiene

- Maintain high standards of kitchen cleanliness and hygiene.
- Ensure proper food handling, storage, and temperature control.
- Monitor FIFO (First In, First Out) practices.
- Ensure kitchen equipment and workstations are cleaned regularly.
- Follow all food safety and workplace safety procedures.

4. Inventory & Cost Control

- Monitor daily stock levels of food, ingredients, and kitchen supplies.
- Inform the management about shortages and required purchases.
- Check the quality and quantity of received ingredients.
- Minimize food wastage and monitor portion control.
- Assist with stock counting and inventory management.

5. Kitchen Equipment

- Ensure proper use and maintenance of kitchen equipment.




- Report damaged or malfunctioning equipment immediately.
- Ensure equipment is switched off and secured after operations.

6. Coordination & Reporting

- Coordinate with the Head Chef and Restaurant Manager regarding daily operations.
- Communicate customer complaints or food-quality issues to management.
- Maintain necessary kitchen records and checklists.
- Report operational issues, shortages, wastage, and staff concerns.

Required Skills & Qualifications
- Minimum 2–4 years of experience in a restaurant/hotel kitchen.
- Previous experience in a supervisory or senior kitchen position preferred.
- Knowledge of food preparation, kitchen operations, and hygiene standards.
- Good leadership and staff-management skills.
- Ability to work under pressure during busy service periods.
- Good communication and teamwork skills.
- Knowledge of food cost control and inventory management is an advantage.

Personal Qualities
- Responsible and disciplined.
- Strong attention to cleanliness and food quality.
- Team-oriented and approachable.
- Good problem-solving ability.
- Ability to take initiative and make quick operational decisions.
- Adaptable to work weekends, holidays, and extended hours when required.

Performance Expectations The Kitchen Supervisor is expected to maintain:
- Consistent food quality and presentation.
- High standards of kitchen hygiene and safety.
- Efficient kitchen operations.
- Proper staff discipline and coordination.
- Minimum food wastage.
- Timely order preparation and service.
- Proper stock and equipment management.

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Leave encashment

Work Location: In person

📌 Kitchen Supervisor (Tirur)
🏢 Charcoal Bay
📍 Tirur