The Kitchen Supervisor will be responsible for the overall operation and performance of the kitchen staff. This includes setting goals and targets, monitoring progress, and providing feedback and guidance to ensure that the kitchen staff is meeting the standards of the restaurant. The Kitchen Supervisor will maintain a safe and sanitary working environment and implement and enforce safety and sanitation standards. Duties and Responsibilities: Supervise and manage kitchen staff, including hiring, training, scheduling, and performance reviews Ensure all kitchen staff are properly trained and are following all food safety and sanitation guidelines Ensure kitchen operations run smoothly and efficiently Monitor and maintain adequate kitchen inventory levels Ensure that recipes and food preparation instructions are followed correctly Monitor food quality and presentation Ensure that all equipment is in good working order Maintain hygiene i.e, clean and organized kitchen environment Assist in menu planning and development Requirements and Qualifications: High school / graduation/ diploma or equivalent 1-3 years of kitchen management experience Working knowledge of food safety and sanitation standards Able to multi-task and work in a fast-paced environment Excellent communication , problem - solving , and organizational skills Able to work flexible hours , including evenings and weekends ServSafe Food Handler certification (preferred) Please mail your CV at [email protected] Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Commuter assistance Food provided Health insurance Provident Fund Work Location: In person
An inventory management Executive at a bakery company is responsible for overseeing the entire inventory process, from ordering raw ingredients to managing finished products to reduce waste. Given that many bakery ingredients are perishable, this role requires a careful balance between supply and demand. Job Responsibility: Ordering & procurement including Source & evaluate suppliers, negotiate with vendors, placing orders, analyze cost-effectiveness. Receiving and storage including receiving & inspecting deliveries, record inventory details, organise storage, ensure food safety. Production and stock management including monitor inventory levels, manage finish goods, forecast inventory needs, reduce waste. Auditing and analysis including conduct regular audits, report on inventory performance, track Performance Indicators (KPIs). Staff and system management including supervise, manage & train staffs, implement technology, collaborate with other departments. Please share your CV's at priyankam@gourmestan.com Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person