Position: Kitchen In-Charge
Department: Kitchen / Food Production
Reports To: Executive Chef / General Manager
Location: Calangute - Goa
Employment Type: Full-Time
Job Purpose
The Kitchen In-Charge will be responsible for the overall management and smooth operation of the kitchen, ensuring high standards of food quality, hygiene, cleanliness, safety, statutory compliance, licensing, inventory control, and staff discipline. The position will ensure that all kitchen operations comply with applicable FSSAI, Fire Safety, Pollution Control, Health & Safety, and local authority requirements.
Key Responsibilities1. Overall Kitchen Operations
- Supervise and manage the day-to-day operations of the entire kitchen.
- Ensure smooth coordination between kitchen, F&B, service, stores, purchase, and other departments.
- Plan daily production, preparation, and kitchen activities based on business requirements.
- Ensure food is prepared and served according to approved recipes, quality standards, and portion controls.
- Monitor kitchen productivity and ensure optimum utilization of manpower and resources.
- Ensure proper opening and closing procedures are followed.
2. Food Safety & Hygiene
- Ensure strict compliance with FSSAI food safety and hygiene standards.
- Maintain high standards of personal hygiene, food handling, storage, preparation, and serving.
- Ensure proper temperature control for cooking, cooling, reheating, and food storage.
- Conduct regular checks of refrigerators, freezers, dry stores, and food preparation areas.
- Ensure proper labelling, date marking, FIFO/FEFO, and storage of food items.
- Monitor pest control, waste disposal, and prevention of cross-contamination.
- Maintain and update kitchen hygiene and food safety checklists.
3. Kitchen Cleanliness & Sanitation
- Ensure the kitchen, equipment, utensils, storage areas, exhaust systems, and surrounding areas are cleaned and maintained regularly.
- Establish and monitor daily, weekly, and monthly cleaning schedules.
- Ensure deep cleaning of kitchen areas and equipment is carried out as per schedule.
- Coordinate with Housekeeping, Engineering, Pest Control, and external service providers wherever required.
- Ensure proper segregation and disposal of wet, dry, and other kitchen waste.
4. Health, Fire & Workplace Safety
- Ensure compliance with fire and workplace safety requirements within the kitchen.
- Ensure fire extinguishers, fire suppression systems, emergency exits, LPG/gas systems, and other safety equipment are properly maintained.
- Ensure safe handling and storage of LPG/gas cylinders, chemicals, knives, machinery, and other hazardous materials.
- Conduct regular safety inspections and immediately report hazards or unsafe practices.
- Ensure kitchen staff are trained in emergency procedures and safe equipment handling.
- Coordinate with the Fire & Safety team for inspections, audits, and corrective actions.
5. Licensing & Statutory Compliance
- Maintain and monitor all kitchen-related licences, registrations, NOCs, certificates, and statutory documents.
- Coordinate for timely renewal of applicable licences and approvals, including:
- FSSAI Licence/Registration
- Fire Safety NOC/Certificate
- Pollution Control Board Consent/NOC, wherever applicable
- Health/Sanitary requirements
- Pest Control documentation
- Water/food safety-related certificates, wherever applicable
- Any other licence or approval applicable to kitchen operations
- Maintain a licence and compliance renewal calendar and ensure renewals are completed before expiry.
- Coordinate with HR, Administration, Management, consultants, and government authorities for inspections, documentation, and renewals.
- Maintain proper records of inspections, notices, certificates, NOCs, and compliance reports.
6. Inventory & Cost Control
- Monitor daily consumption of food and kitchen supplies.
- Coordinate with Stores and Purchase for timely procurement of required materials.
- Ensure proper receiving, storage, issuing, and handling of food materials.
- Minimize food wastage, spoilage, pilferage, and unnecessary consumption.
- Conduct regular stock verification and report discrepancies.
- Ensure kitchen equipment and utensils are properly maintained and used responsibly.
7. Staff Management
- Supervise, guide, and allocate duties to kitchen staff.
- Prepare duty rosters and ensure adequate manpower coverage.
- Monitor staff attendance, punctuality, grooming, hygiene, and discipline.
- Conduct regular training on food safety, hygiene, cleanliness, fire safety, and kitchen procedures.
- Identify training requirements and coordinate with HR/Training Department.
- Ensure all kitchen employees follow SOPs and company policies.
8. Documentation & Reporting
- Maintain daily kitchen inspection and hygiene records.
- Maintain temperature logs, cleaning checklists, pest control reports, equipment maintenance records, and other required documentation.
- Prepare reports on kitchen operations, wastage, incidents, maintenance, and compliance.
- Immediately report any food safety issue, accident, equipment failure, licence issue, or statutory non-compliance to Management.
Key Performance Indicators (KPIs)
- Compliance with FSSAI and applicable statutory requirements.
- Zero major food safety or hygiene violations.
- Timely renewal of all applicable licences and NOCs.
- Kitchen cleanliness and sanitation audit scores.
- Reduction in food wastage and operational losses.
- Proper maintenance and availability of kitchen equipment.
- Staff compliance with hygiene and safety standards.
- Successful completion of internal and external inspections/audits.
- Customer/guest satisfaction regarding food quality and hygiene.
Qualifications & Experience
- Diploma/Degree in Hotel Management, Culinary Arts, Food Production, or related field preferred.
- Minimum 5–8 years of relevant experience in hotel, restaurant, casino, club, or institutional kitchen operations.
- Previous experience in a Kitchen Supervisor / Kitchen In-Charge / Sous Chef
- Strong knowledge of FSSAI, food safety, hygiene, sanitation, kitchen safety, and statutory compliance.
- Knowledge of local licensing and regulatory requirements will be an advantage.
Skills & Competencies
- Strong kitchen operations and team-management skills.
- Good knowledge of food safety and hygiene practices.
- Strong understanding of kitchen safety and sanitation.
- Knowledge of statutory licences, NOCs, and compliance requirements.
- Good documentation and record-keeping skills.
- Problem-solving and decision-making ability.
- Strong communication and coordination skills.
- Ability to work under pressure and manage multiple responsibilities.
- Good leadership, discipline, and attention to detail.
Pay: From ₹40,000.00 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
