Job Title
Kitchen Supervisor
Company
The Aaminia Group
Employment Type
Full-Time | Permanent
Department
Kitchen Operations
Job Summary
The Aaminia Group is seeking an experienced and proactive Kitchen Supervisor to oversee daily kitchen operations, ensure food quality, maintain hygiene standards, supervise kitchen staff, and support efficient food production. The ideal candidate should have strong leadership skills and experience in managing kitchen teams within restaurants, cafés, hotels, or catering operations.
Key ResponsibilitiesKitchen Operations
- Supervise daily kitchen activities and food preparation processes.
- Ensure timely preparation and dispatch of food orders.
- Monitor food quality, taste, presentation, and portion control.
- Coordinate with service teams for smooth operations.
Staff Supervision
- Supervise chefs, commis, kitchen helpers, and stewards.
- Allocate duties and monitor staff performance.
- Train kitchen staff on SOPs, food safety, and hygiene standards.
- Conduct daily shift briefings.
Food Safety & Hygiene
- Ensure compliance with FSSAI guidelines and company SOPs.
- Maintain cleanliness of kitchen equipment, workstations, and storage areas.
- Monitor personal hygiene practices of kitchen staff.
- Ensure proper food storage and temperature control.
Inventory & Stock Control
- Monitor daily consumption of raw materials.
- Verify kitchen requisitions and stock usage.
- Control food wastage and pilferage.
- Coordinate with stores and purchasing departments.
- Assist in stock counts and inventory audits.
Cost Control
- Monitor food cost and yield management.
- Ensure proper portion control.
- Minimize wastage through effective planning.
- Support management in achieving profitability targets.
Equipment Maintenance
- Ensure proper use of kitchen equipment.
- Report breakdowns and maintenance requirements.
- Monitor preventive maintenance schedules.
Reporting
- Prepare daily kitchen reports.
- Maintain production, wastage, and temperature logs.
- Report operational issues to the Head Chef or Operations Manager.
Required Qualifications
- Diploma or Degree in Hotel Management, Culinary Arts, or Hospitality Management preferred.
- Food Safety Certification will be an added advantage.
Experience Required
- Minimum 3–5 years of experience in restaurant, hotel, café, or catering kitchens.
- At least 1–2 years in a supervisory role preferred.
Skills Required
- Kitchen Operations Management
- Food Safety & Hygiene Compliance
- Team Leadership
- Inventory Management
- Cost Control & Wastage Reduction
- Time Management
- Communication Skills
- Problem Solving
Preferred Candidate Profile
- Strong leadership and organizational skills.
- Ability to work under pressure during peak hours.
- Positive attitude and team-oriented approach.
- Flexible to work shifts, weekends, and holidays.
- Willing to relocate if required.
Key Performance Indicators (KPIs)
- Food Quality Consistency
- Kitchen Hygiene Audit Score
- Food Cost Percentage
- Wastage Control
- Order Preparation Time
- Staff Productivity
- Compliance with SOPs and FSSAI Standards
Pay: From ₹15,000.00 per month
Work Location: In person
