1. Roles and Responsibilities

- Kitchen Operations Management
- Supervise daily kitchen operations and ensure smooth and timely execution of production activities.
- Ensure food preparation is carried out according to approved recipes, standard operating procedures (SOPs), and company quality standards.
- Monitor daily production requirements and ensure timely dispatch of products to designated outlets.
- Coordinate with the concerned departments for production planning and operational requirements.
- Team Management
- Allocate daily tasks to kitchen staff and monitor their performance.
- Supervise and guide them and check that operations everything is properly streamlined.
- Monitor staff attendance, punctuality, grooming, hygiene, and discipline.
- Provide on-the-job training to team members and ensure adherence to kitchen procedures.
- Address operational concerns within the team and escalate major issues to the reporting manager.
- Food Quality and Safety
- Ensure consistency in food quality, taste, presentation, portion size, and product specifications.
- Maintain high standards of personal hygiene, kitchen cleanliness, and sanitation.
- Ensure compliance with applicable FSSAI regulations and company food safety policies.
- Monitor food storage conditions, temperature controls, labelling, and expiry dates.
- Ensure proper handling of raw materials and finished products to prevent contamination and wastage.
- Inventory and Material Management
- Monitor the availability and consumption of raw materials, ingredients, and kitchen supplies.
- Coordinate with the purchase and stores teams for timely material availability.
- Maintain proper stock records and report shortages, damages, or discrepancies.
- Production Planning and Cost Control
- Support production planning based on outlet requirements and daily demand.
- Monitor productivity and ensure optimum utilization of manpower, ingredients, and equipment.
- Identify opportunities to reduce food wastage and control operational costs.




- Ensure that production targets and dispatch schedules are achieved without compromising quality.
- Equipment and Workplace Maintenance
- Ensure kitchen equipment, utensils, and workstations are maintained in proper working condition.
- Coordinate for preventive maintenance and report equipment breakdowns promptly.
- Ensure proper cleaning schedules and housekeeping standards are followed.
- Maintain a safe working environment and ensure compliance with workplace safety procedures.
- Reporting and Coordination
- Maintain daily production, wastage, inventory, cleaning, and staff attendance records, as applicable.

o Coordinate with the Cluster Manager and outlet teams and Central Kitchen Team to report production delays, quality issues, material shortages, and operational challenges promptly.

- Support audits, inspections, and implementation of company policies and procedures.

Required Skills and Competencies

- Good communication and interpersonal skills.
- Strong team management and leadership abilities.
- Positive organizational and time-management skills.
- Ability to supervise multiple kitchen activities and prioritize tasks.
- Problem-solving and decision-making abilities.
- Knowledge of food safety, hygiene, sanitation, and safe food handling practices.
- Ability to manage production schedules, inventory, and food wastage.
- Attention to detail and commitment to quality standards.
- Ability to work in a fast-paced central kitchen environment.

Educational Qualifications

- Minimum qualification: Bachelor’s degree; a diploma or certificate in Hotel Management, Culinary Arts, Food Production, or a related field will be preferred.
- Candidates with relevant practical kitchen experience and supervisory capabilities may also be considered.

Experience

- Preferably 2–4 years of experience in kitchen operations, food production, or a similar supervisory role.
- Experience in a central kitchen, bakery, QSR, restaurant chain, or food production facility will be an added advantage.
- Experience in handling kitchen staff, production planning, inventory control, and food safety procedures is preferred.

Pay: ₹25,000.00 - ₹29,000.00 per month

Work Location: In person

📌 Kitchen Supervisor (Mumbai)
🏢 Miracle venture
📍 Mumbai