Job Title: Restaurant Kitchen Supervisor Job Overview We are seeking an experienced and highly organized Restaurant Kitchen Supervisor to oversee the daily back-of-house (BOH) operations at Kanha Restaurant. In this role, you will act as the bridge between the Head Chef and the kitchen staff, ensuring that all food is prepared safely, efficiently, and to our exact quality standards. The ideal candidate has a strong culinary background, excellent leadership skills, and the ability to maintain calm and order during peak dining hours. Key Responsibilities * Shift Supervision & Coordination: Oversee the daily operations of the kitchen, including prep work (mise en place), cooking, and plating. Ensure all kitchen stations are adequately staffed and ready for service. * Quality Control: Inspect all dishes before they leave the kitchen to ensure they meet the restaurant’s strict standards for portion size, taste, temperature, and presentation. * Staff Management & Training: Supervise line cooks, commis chefs, and utility staff (dishwashers). Assist in training new kitchen staff on recipes, cooking techniques, and safety protocols. Manage daily shift rosters. * Inventory & Cost Control: Monitor daily stock levels of fresh produce, meats, and dry goods. Assist the Head Chef in placing daily orders, receiving deliveries, and strictly controlling food wastage to maintain profit margins. * Hygiene & Safety (FSSAI Compliance): Enforce strict sanitation, health, and safety standards across the kitchen. Ensure all equipment is cleaned, food is stored at correct temperatures, and workstations are sanitized regularly. * Expediting Orders: Act as the main liaison between the front-of-house (FOH) waitstaff and the back-of-house (BOH) kitchen team to ensure timely and accurate execution of all dine-in, takeaway, and delivery orders. * Equipment Maintenance: Monitor the condition of kitchen equipment (ovens, fryers, refrigerators) and report any malfunctions or maintenance needs immediately. Qualifications & Requirements * Experience: 2 to 4 years of experience in a fast-paced commercial kitchen or hotel, with at least 1 year in a supervisory, Senior Chef de Partie (CDP), or Sous Chef role. * Education: A diploma or degree in Culinary Arts, Hotel Management, or a related field is highly preferred. * Skills: * Deep understanding of various cooking methods, ingredients, equipment, and procedures. * Strong leadership, conflict-resolution, and team-management skills. * Solid knowledge of food safety, sanitation, and hygiene regulations (FSSAI guidelines). * Excellent organizational and time-management abilities to handle peak hour pressure. * Language Skills: Clear communication skills in Hindi and Marathi (essential for managing BOH staff); basic understanding of English is a plus. * Work Style: High physical stamina to stand for long hours in a hot kitchen environment, with the flexibility to work evenings, weekends, and public holidays.
Pay: ₹12,102.76 - ₹28,739.11 per month
Benefits:
Work Location: In person
