A Store Incharge manages inventory, supply chain, and procurement, ensuring optimal stock levels without wastage. A Kitchen Supervisor directs daily culinary operations, ensuring food quality, staff productivity, and safety standards. Both roles require strict quality control and seamless inter-departmental collaboration.
1. Store Incharge: Job DescriptionThe Store Incharge oversees the receipt, storage, and issuance of all raw materials, equipment, and finished goods, acting as the bridge between suppliers, the kitchen, and management.
Key Responsibilities:
- Inventory Management: Monitor stock levels daily, prevent shortages or overstocking, and execute routine physical inventory counts.
- Quality & Storage: Ensure all perishables and non-perishables are stored at correct temperatures and conditions. Implement FIFO (First-In, First-Out) to prevent spoilage.
- Procurement & Issuance: Issue items based on approved indents/requisitions, verify delivery challans, and coordinate with vendors for timely replenishment.
- Compliance & Auditing: Monitor expiry dates, handle disposal of damaged goods, and maintain precise digital or physical records for regular audits.
2. Kitchen Supervisor: Job DescriptionThe Kitchen Supervisor directs the back-of-house staff, ensuring that all food preparation, cooking, and plating meet the establishment's quality standards and timelines. [1, 2]Key Responsibilities:
- Staff Management: Create duty rosters, train new kitchen staff, delegate tasks, and oversee the performance of chefs, cooks, and porters.
- Food Quality & Safety: Ensure adherence to health, hygiene, and food safety regulations (e.g., FSSAI norms). Conduct daily quality checks on taste, presentation, and temperature.
- Operations & Workflow: Supervise food preparation to guarantee orders are delivered on time, particularly during peak hours. Manage portion control to minimize waste and manage food costs.
- Liaison with Store: Collaborate directly with the Store Incharge to communicate ingredient requirements, request supplies, and manage kitchen equipment maintenance.
Overlapping Skills & Qualifications
- Organizational Skills: High attention to detail for handling stock logs and kitchen tickets.
- Leadership: Ability to motivate, discipline, and manage diverse teams.
- Technical Skills: Familiarity with inventory management software, Point of Sale (POS) systems, or ERP platforms.
- Compliance: Strong knowledge of health, safety, and sanitation protocols
Pay: ₹22,000.00 - ₹25,000.00 per month
Benefits:
Ability to commute/relocate:
- Nandurbar, Maharashtra: Reliably commute or planning to relocate before starting work (Preferred)
Work Location: In person
