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