Roles & Responsibilities – Kitchen Supervisor
- Kitchen & Staff Management
- Manage the complete day-to-day operation of the kitchen.
- Supervise kitchen staff, including cooks, helpers, cleaners, and other kitchen team members.
- Allocate duties and responsibilities to staff according to workload.
- Prepare and manage the daily/weekly staff roster and duty timings.
- Ensure staff report on time and follow their assigned shifts.
- Monitor attendance, punctuality, leave, and staff discipline.
- Coordinate with staff during busy hours and ensure smooth workflow.
- Train new kitchen staff on kitchen procedures and standards.
- Resolve minor staff issues and maintain teamwork and discipline.
- Food Quality Control
- Ensure all food is prepared according to the required taste, quality, portion, and presentation standards.
- Check raw materials before use.
- Monitor food preparation and cooking processes.
- Ensure food is served fresh and at the correct temperature.
- Conduct regular taste and quality checks.
- Prevent wastage, overproduction, and poor-quality food.
- Expiry & Food Safety
- Check expiry dates of all food items and ingredients regularly.
- Follow FIFO (First In, First Out) for stock usage.
- Ensure expired or spoiled items are immediately removed and reported.
- Check storage conditions for vegetables, dairy, meat, dry goods, and other ingredients.
- Ensure food is properly covered, labelled, dated, and stored.
- Maintain proper refrigerator/freezer temperatures where applicable.
- Kitchen Cleaning & Hygiene
- Ensure the kitchen remains clean, hygienic, and organized throughout the day.
- Monitor cleaning of cooking areas, floors, counters, equipment, utensils, storage areas, and refrigerators.
- Ensure other assigned areas such as dining/service areas, wash areas, and garbage areas are properly maintained.
- Make sure staff follow personal hygiene requirements, including clean uniforms, hair covering, and proper handwashing.
- Maintain daily/weekly cleaning schedules.
- Ensure garbage and waste are disposed of properly.
- Stock & Inventory Management
- Monitor daily kitchen stock and ingredient requirements.
- Check incoming supplies for quantity, quality, freshness, and damage.
- Maintain proper storage and organization of stock.
- Inform management about items that need to be purchased or replenished.
- Help control food costs by reducing unnecessary wastage.
- Monitor high-value and frequently used ingredients.
- Conduct regular stock checks/inventory counts.
- Following Standards & Procedures
- Ensure all kitchen staff follow company SOPs and kitchen standards.
- Follow food safety, hygiene, cleaning, storage, and preparation procedures.
- Ensure recipes and portion sizes are followed consistently.
- Maintain required quality and service standards.
- Report any deviation from standards to management.
- Kitchen Equipment & Maintenance
- Ensure kitchen equipment is used safely and correctly.
- Check that cooking equipment, refrigerators, freezers, exhaust systems, utensils, etc. are in working condition.
- Report damaged or malfunctioning equipment to management immediately.
- Ensure equipment is cleaned after use.
- Prevent careless handling or misuse of kitchen equipment.
- Daily Operations
- Plan kitchen work according to the day's requirements.
- Ensure preparation is completed before service/busy periods.
- Coordinate with service/front-office staff when required.
- Ensure sufficient food and ingredients are available during operating hours.
- Handle operational problems quickly and inform management when necessary.
- Cost & Wastage Control
- Monitor food wastage and identify reasons for wastage.
- Ensure proper portion control.
- Avoid unnecessary use of ingredients and supplies.
- Monitor breakage and misuse of kitchen equipment/utensils.
- Suggest practical ways to reduce kitchen operating costs.
- Records & Reporting
- Maintain basic records for:
- Staff attendance/roster
- Cleaning schedules
- Stock/inventory
- Expiry checks
- Food wastage
- Maintenance/issues
- Report daily kitchen issues to management.
- Immediately report food safety, staff, equipment, or supply problems.
- Staff Training & Development
- Train staff on hygiene, cleanliness, food handling, safety, and kitchen procedures.
- Ensure new employees understand their duties.
- Monitor staff performance and provide feedback.
- Encourage teamwork, discipline, and professional behaviour.
- Safety & Emergency Responsibilities
- Ensure staff follow kitchen safety procedures.
- Keep fire extinguishers and emergency exits accessible.
- Ensure gas/electrical equipment is handled safely.
- Report accidents, injuries, leaks, or other hazards immediately.
- Ensure the kitchen is safely closed and secured after operations.
- Vendor Management – finding, evaluating, and maintaining reliable suppliers.
- Negotiation Skills – negotiating prices, credit terms, quality, and delivery schedules.
- Cost Control – purchasing within budget and reducing unnecessary expenses.
- Market Knowledge – knowing current prices, seasonal products, and market trends.
- Quality Checking – ensuring purchased goods meet hotel standards.
- Inventory Awareness – understanding stock levels and avoiding overstocking or shortages.
- Purchase Planning – forecasting daily, weekly, and monthly requirements.
- Quotation Comparison – comparing suppliers based on price, quality, and service.
Job Types: Full-time, Permanent
Pay: ₹25,000.00 - ₹32,000.00 per month
Ability to commute/relocate:
- Ambala, Haryana: Reliably commute or planning to relocate before starting work (Required)
Experience:
- total work: 7 years (Preferred)
Work Location: In person
