JOB DESCRIPTIONPosition: Kitchen Hygiene & Cleanliness Supervisor

Department: Administration / Kitchen Department
Reporting To: Admin Head / Kitchen In-charge
Experience: 2–5 Years in Kitchen Hygiene, Food Safety, Sanitation or Housekeeping Supervision
Qualification: Minimum 12th Pass; Graduate preferred. Knowledge of food hygiene and safety standards will be an added advantage.

1. Job Purpose

To maintain and ensure the highest standards of cleanliness, hygiene, sanitation and food safety throughout the entire school kitchen area. The supervisor will regularly monitor kitchen cleaning activities, supervise kitchen cleaning staff, ensure proper sanitation of equipment and utensils, and maintain a safe and hygienic environment for food preparation, storage and serving.

2. Key Roles & Responsibilities

A. Kitchen Cleanliness & Hygiene Management

- Ensure complete cleanliness and hygiene of the entire kitchen area, including food preparation areas, cooking sections, washing areas, storage rooms and serving counters.
- Ensure regular cleaning and sanitisation of kitchen floors, walls, ceilings, doors, windows, shelves and work surfaces.
- Ensure that kitchen platforms, counters, gas stoves, chimneys, exhaust fans and cooking equipment are cleaned regularly.
- Ensure proper cleaning and sanitisation of utensils, vessels, trays, containers, cutting boards and other kitchen equipment.
- Ensure that no food waste, oil stains, grease, dust or dirt accumulates in any kitchen area.
- Ensure proper drainage and prevent water stagnation, foul smells and unhygienic conditions.
- Conduct regular inspections to ensure that all kitchen areas remain clean throughout working hours.
- Ensure proper cleaning before and after every food preparation and serving session.

B. Food Safety & Hygiene Monitoring

- Ensure that kitchen staff follow proper personal hygiene practices.
- Ensure that all kitchen employees wear clean uniforms, aprons, gloves, caps/hairnets and appropriate footwear.
- Ensure proper handwashing practices before handling food and after using washrooms or handling waste.
- Ensure raw and cooked food items are stored separately to prevent cross-contamination.
- Monitor proper storage of vegetables, fruits, groceries, dairy products and other food materials.
- Ensure all food storage containers are clean, covered, labelled and properly maintained.
- Check food storage areas for expired, spoiled or contaminated food materials and report any concerns immediately.
- Ensure proper cleaning and sanitisation of refrigerators, freezers and dry storage racks.
- Ensure that cleaning chemicals are never stored near food items or food preparation materials.
- Monitor compliance with applicable FSSAI hygiene and food safety requirements.

C.



Kitchen Cleaning Staff Supervision

- Supervise all kitchen cleaning and housekeeping staff.
- Allocate daily cleaning duties and responsibilities to kitchen cleaning staff.
- Prepare daily, weekly and monthly kitchen cleaning schedules.
- Monitor staff attendance, punctuality, personal hygiene, grooming and uniform.
- Ensure that all assigned cleaning duties are completed properly and within the scheduled time.
- Train cleaning staff regarding proper cleaning techniques, sanitisation methods and chemical usage.
- Regularly check the performance and efficiency of kitchen cleaning staff.
- Report negligence, repeated cleaning failures or manpower requirements to the Admin Head / Kitchen In-charge.

D. Waste Management & Pest Control

- Ensure proper collection and disposal of kitchen waste and leftover food.
- Ensure separate arrangements for wet and dry waste wherever applicable.
- Ensure garbage bins are covered, cleaned and emptied at regular intervals.
- Ensure that waste disposal areas are cleaned and sanitised regularly.
- Monitor the kitchen for insects, cockroaches, rats and other pest-related issues.
- Coordinate with the concerned department or external agency for regular pest control.
- Ensure that pest control activities do not compromise food safety.

E. Cleaning Materials & Equipment Management

- Maintain adequate stock of cleaning materials, detergents, disinfectants, sanitizers, brushes, mops, gloves and other required items.
- Monitor the proper usage of cleaning materials and avoid unnecessary wastage.
- Ensure cleaning tools are clean, properly maintained and stored separately according to their usage.
- Ensure separate cleaning equipment is used for food preparation areas, floors, drains and waste disposal areas.
- Inform the Admin Department about any shortage of cleaning materials or damaged cleaning equipment.
- Ensure all cleaning chemicals are properly labelled and safely stored.

F. Inspection, Documentation & Reporting

- Prepare and maintain daily kitchen cleanliness inspection checklists.
- Maintain daily cleaning records and staff duty allocation registers.
- Maintain weekly and monthly deep-cleaning schedules.
- Maintain records of pest control, sanitation and kitchen hygiene inspections.
- Conduct surprise inspections of all kitchen areas.
- Immediately report any serious hygiene issues,



food contamination risks or safety concerns to the reporting authority.
- Submit daily and monthly kitchen hygiene reports to the Admin Head / Kitchen In-charge.
- Ensure corrective action is taken immediately wherever hygiene standards are not maintained.

3. Required Skills & Competencies

- Good knowledge of kitchen cleanliness, sanitation and hygiene standards.
- Basic understanding of food safety and contamination prevention.
- Ability to supervise and manage kitchen cleaning staff.
- Strong observation and inspection skills.
- Good coordination and communication skills.
- Knowledge of cleaning chemicals, disinfectants and sanitisation procedures.
- Ability to maintain registers, checklists and daily reports.
- Responsible, disciplined, proactive and detail-oriented.

4. Key Performance Indicators (KPIs)

Performance will be evaluated based on:

- Maintenance of cleanliness and hygiene throughout the kitchen.
- Compliance with kitchen sanitation and food safety standards.
- Regular cleaning of kitchen equipment, utensils and storage areas.
- Effective supervision and performance of kitchen cleaning staff.
- Timely completion of daily and deep-cleaning schedules.
- Proper waste disposal and pest control monitoring.
- Availability and proper utilisation of cleaning materials.
- Maintenance of daily inspection reports and hygiene records.
- Immediate corrective action on identified hygiene issues.

5. Areas Under Responsibility

The supervisor will be responsible for cleanliness and hygiene of:

- Main Kitchen and Cooking Area
- Food Preparation and Cutting Area
- Vegetable and Grocery Washing Area
- Utensil Washing and Cleaning Area
- Food Storage and Grocery Store
- Refrigerator and Freezer Area
- Food Serving and Distribution Counters
- Kitchen Staff Washing and Utility Area
- Kitchen Waste Collection and Disposal Area
- Kitchen Drains and Surrounding Kitchen Working Area

6. Key Working Expectations

- Ensure the kitchen is completely clean before food preparation begins.
- Monitor cleanliness continuously during food preparation and serving.
- Ensure proper cleaning immediately after every cooking and serving session.
- Conduct regular inspections and maintain documented records.
- Ensure that no unhygienic practices are followed by kitchen staff.
- Maintain strict hygiene standards to protect the health and safety of students and staff.

Important: The role is strictly limited to kitchen cleanliness, kitchen hygiene, sanitation and food safety monitoring. The supervisor will not be responsible for general school campus cleanliness or housekeeping activities outside the kitchen area.

Benefits:

- Food provided

Work Location: In person

📌 HYGIENE AND CLEANLINESS SUPERVISOR (Surat)
🏢 P P SAVANI
📍 Surat