Kitchen Supervisor

Job Title : Kitchen Supervisor

Department: Production / Kitchen

Reports To: Senior Executive Chef

Location : Khaleez Restaurant , Tirur

Job Description:

To supervise daily kitchen production and ensure food is prepared on time, in the correct quantity and quality, and safely transported to outlets and outdoor catering locations. The role ensures effective coordination between kitchen, outlets, and catering operations, controls food wastage, and plans production schedules to support smooth business operations.

Key Responsibilities:

Food Production Monitoring

• Ensure food is prepared and ready within the scheduledtime for all outlets and catering requirements.
• Monitor cooking processes to ensure food quality, taste, and presentation standards are maintained.
• Verify correct portioning and quantity before dispatch.

Quality & Quantity Control

• Check food quality and quantity before dispatch to outlets and outdoor catering sites.
• Ensure food meets company standards and outlet-wise demand requirements.
• Prevent overproduction and underproduction through accurate checks.

Food Transportation & Dispatch

• Coordinate and personally supervise food transportation to outlets and outdoor catering locations.
• Handle or assist in driving food delivery vehicles when required.
• Ensure food is packed, labeled, and transported safely and hygienically.

Outdoor Catering Coordination

• Verify food quantity and quality as per outdoor catering orders and event requirements.
• Ensure timely dispatch and proper coordination with catering teams at event locations.
• Support setup and service coordination when needed.

Food Wastage Monitoring & Reporting

• Track food wastage outlet-wise and kitchen-wise daily.
• Identify reasons for wastage and report to management with corrective suggestions.
• Implement wastage control measures.
• Wastage food should handover to chefs.

Kitchen Supervision & Timeliness

• Monitor kitchen workflow to ensure food preparation starts and finishes on time.
• Ensure staff follow production schedules and kitchen SOPs.
• Coordinate with chefs and kitchen staff for smooth operations.

Production Planning & Scheduling

• Prepare next-day food production plans based on outlet demand and sales data.
• Coordinate with outlets for requirement forecasting.
• Ensure availability of raw materials for planned production.

Hygiene, Safety & SOP Compliance

• Ensure hygiene, food safety, and cleanliness standards are always followed.
• Monitor proper storage, labeling, and FIFO practices.
• Enforce safety and hygiene SOPs in kitchen and during transportation.

Coordination & Reporting

• Coordinate with outlet managers, catering team, and store department.
• Submit daily production, dispatch, and wastage reports to management.
• Report operational issues, delays, or shortages promptly.

Qualifications:

• Education: Diploma / Degree in Hotel Management or Culinary Arts
• Experience: 3–6 years in kitchen operations or supervisory role
• Preferred: Experience handling multiple outlets or outdoor catering , Valid driving license

Technical Competencies:

• Guest handling & complaint resolution
• Reservation & seating coordination
• Service SOP knowledge
• Basic POS & reporting awareness

Behavioral Competencies

• Communication & interpersonal skills
• Professionalism & courtesy
• Team coordination
• Problem-solving ability
• Service-oriented attitude

If you are a motivated and experienced professional looking to take your career to the next level , please submit your application , including your resume

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹22,000.00 per month

Benefits:

• Food provided
• Health insurance

Work Location: In person