Kitchen incharge

3–5 years of kitchen or food production experience, with at least 1–2 years in a supervisory role. Strong knowledge of food handling, storage, and safety practices. Ability to manage a team in a high-volume, fast-paced environment. Supervise kitchen or production staff to ensure timely and accurate food preparation. Monitor food production for quality, consistency, portion control, and presentation. Ensure adherence to food safety standards and hygiene protocols Coordinate with purchasing and inventory teams for raw material planning and usage. Maintain equipment, tools, and kitchen cleanliness to industry standards. Train, motivate, and evaluate kitchen staff to ensure efficiency and adherence to SOPs. Report to management on production output, staffing, and any operational challenges. Collaborate with chefs or R&D teams for launching new menu items or improving processes. Job Types: Full-time, Permanent Pay: From ₹35,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Schedule: Day shift Morning shift Weekend availability Work Location: In person