Kitchen incharge

A. Kitchen Operations

Oversee and monitor all kitchen activities and workflow.

Ensure all dishes are prepared as per standard recipes and portion sizes.

Maintain food quality, taste, and consistency at all times.

Ensure timely order preparation, packing, and dispatch.

B. Staff Management

Supervise kitchen staff, assign duties, and manage shift schedules.

Provide training and guidance to commis, helpers, and new hires.

Maintain discipline, teamwork, and coordination within the kitchen.

C. Inventory & Stock Control

Plan, monitor, and manage stock levels of raw materials, ingredients, and supplies.

Implement FIFO & FEFO practices across all storage areas.

Track wastage and take proactive steps to minimize it.

Coordinate with the purchase team for daily/weekly material requirements.

D. Hygiene & Safety

Ensure the kitchen area, equipment, and workstations are always clean and sanitized.

Adhere to FSSAI and company hygiene standards.

Maintain personal hygiene standards for all staff members.

Report any equipment malfunction and ensure timely maintenance.

E. Documentation & Reporting

Maintain daily production reports, wastage reports, and stock registers.

Update consumption logs, temperature logs, and cleaning schedules.

Coordinate with HR/Operations for staff attendance and performance updates.

F. Quality Control

Conduct regular tasting sessions to ensure food quality.

Implement corrective actions for deviations in quality.

Ensure no compromise on company SOPs and food standards.

Job Type: Full-time

Pay: ₹15,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person