KITCHEN SUPERVISOR
Key Responsibilities
- Supervise and coordinate the daily activities of kitchen staff.
- Ensure food is prepared according to standard recipes, presentation, and quality requirements.
- Monitor the preparation, cooking, and presentation of food.
- Allocate duties and workstations to kitchen team members.
- Ensure timely preparation and service of food during breakfast, lunch, dinner, and events.
- Check the quality and freshness of raw materials and ingredients.
- Control food wastage and maintain proper portion sizes.
- Ensure proper cleanliness and sanitation of the kitchen, equipment, and work areas.
- Follow and enforce food safety, hygiene, and HACCP standards.
- Maintain proper temperature control for food storage and preparation.
- Coordinate with the Executive Chef regarding daily requirements and operational issues.
- Train and guide junior kitchen staff on food preparation, hygiene, and safety procedures.
- Maintain discipline, punctuality, and grooming standards among kitchen staff.
Qualification & Experience
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- 2–4 years of relevant experience in a hotel, restaurant, or commercial kitchen.
- Previous experience in a supervisory kitchen role will be an advantage.
Working Conditions
- Willingness to work in shifts, weekends, and public holidays.
- Ability to stand and work for extended periods.
- Must maintain proper personal hygiene, grooming, and uniform standards.
Regards,
HR - Manager
Contact - 9150027910
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
