Role & responsibilities

1. Menu Planning &
- Culinary Excellence

- Collaborate on menu planning and seasonal updates with the Head/Executive Chef to keep offerings fresh, innovative, and aligned with semi-fine dining expectations.

- Assist in recipe development, testing new dishes, and establishing clear, standardized plating guides for the kitchen team.

- Monitor food presentation and plating strictly, ensuring every dish leaving the pass matches upscale aesthetic standards.

- Conduct regular quality and taste checks on stocks, sauces, and prep work before service begins.

1. Catering &
- Event Coordination

- Lead catering operations, managing logistics from initial prep timelines to final event execution for private parties, banquets, and off-site events.

- Coordinate event-specific menus, calculating precise ingredient volumes and scaling recipes accurately based on guest counts.

- Liaise with front-of-house (FOH) and event coordinators to synchronize food service timing with guest itineraries.

- Supervise the safe packing, transport, and station setup of food, equipment, and serving tools for off-site events.

1. Operations &
- Shift Management

- Oversee daily prep schedules and line setups, ensuring all stations are organized and mise en place is complete.

- Expedite the line during peak hours, managing order tickets to ensure efficient, timed pacing between courses.

- Step in to cook, finish dishes, or support high-pressure stations as required during volume surges.

1. Staff Leadership &
- Scheduling

- Supervise, mentor,



and train prep and line cooks on advanced culinary techniques and upscale presentation.

- Create fair, cost-efficient weekly labor schedules, managing shift rotations and break windows.

- Enforce a professional, respectful, and highly collaborative kitchen culture.

1. Inventory, Vendor Relations &
- Cost Control

- Manage inventory levels, tracking premium and specialty ingredients to ensure zero shortages without over-ordering.

- Work with suppliers to verify the quality of incoming seafood, meats, and produce, rejecting items that fall short of quality standards.

- Implement strict First-In, First-Out (FIFO) inventory practices to minimize wastage and control food cost percentages.

1. Food Safety &
- Compliance

- Maintain flawless kitchen sanitation and strict compliance with regional health codes, walk-in organization, and temperature logs.

- Train team members on safe chemical handling, workplace safety, and allergen cross-contamination prevention.

Preferred candidate profile

- Experience: 3 to 5 years in a high-volume, scratch-cooking kitchen (ideally upscale casual or semi-fine dining), with at least 12 years in a leadership, junior sous chef, or shift-lead role.

- Catering Knowledge: Proven experience handling banquet execution, buffet setups, or off-site catering logistics.

- Education/Certifications: A degree or diploma in Culinary Arts is highly preferred.

- Technical Skills: Solid understanding of fine-dining techniques, basic menu costing mathematics, and familiarity with digital inventory/POS systems.

📌 Kitchen Supervisor (Bengaluru)
🏢 Good Buddys Food Beverages Bangalore
📍 Bengaluru