Job Description: Kitchen Supervisor
Department: Food & Beverage / Kitchen
Reports To: Executive Chef / Sous Chef
Role Summary
The Kitchen Supervisor is a key leadership role responsible for overseeing daily culinary operations. This position ensures that the kitchen runs efficiently, maintains high standards of food quality, and adheres to strict safety and sanitation protocols. You will be responsible for supervising kitchen staff, managing food prep workflows, and ensuring every dish that leaves the kitchen meets our established standards.
Key Responsibilities
- Operational Oversight: Manage the daily flow of the kitchen, ensuring all stations are properly staffed and prepped for service.
- Quality Control: Taste and inspect dishes regularly to ensure consistent flavor, presentation, and portion sizes according to standardized recipes.
- Staff Supervision: Lead and mentor line cooks and kitchen assistants, providing guidance on cooking techniques and station management.
- Inventory & Stock Management: Monitor stock levels, assist in placing orders with suppliers, and ensure proper rotation of ingredients (FIFO) to minimize waste.
- Health & Safety Compliance: Ensure the kitchen meets all local health department regulations. Maintain high standards of hygiene, including regular equipment cleaning and temperature monitoring.
- Training: Assist in the onboarding and training of new kitchen staff on kitchen procedures, safety standards, and menu items.
- Collaboration: Work closely with the front-of-house team to coordinate timing and resolve any guest special requests or dietary concerns.
Required Skills & Qualifications
- Experience: At least 2–4 years of experience in a professional kitchen environment, with at least one year in a lead or supervisory role.
- Culinary Knowledge: Strong understanding of various cooking methods, ingredients, and kitchen equipment.
- Leadership: Proven ability to manage a team in a high-pressure, fast-paced environment.
- Attention to Detail: A sharp eye for food presentation and a commitment to maintaining a clean, organized workspace.
- Physical Stamina: Ability to stand for long shifts and lift heavy items (e.g., crates of produce or large pots).
- Problem-Solving: Capability to handle kitchen conflicts or equipment issues calmly and efficiently.
Education & Certification
- Degree or Diploma in Culinary Arts or Hotel Management is preferred.
- Certification in Food Safety and Hygiene (such as ServSafe or equivalent) is highly desirable.
Pay: ₹15,000.00 - ₹25,000.00 per month
Work Location: In person
