Kitchen Supervisor

DUTIES & RESPONSIBILITY

1. STAFFING:

Check the attendance register and review staffing levels in each department. Immediately report any absences to the Head of Department (HOD).

2. LOG BOOK:

Review the log book and order book for any special orders. Remind chefs of special orders and oversee follow-up actions.

3. CLEANLINESS AND STORAGE:

Inspect the walk-in/cold room for cleanliness. Check the wrapping and storage of vegetables, meat, and perishable items. Monitor cooked, marinated, or leftover food from the previous night.

4. DEPARTMENT INSPECTIONS:

Visit each kitchen department to check floor cleanliness, freezer interiors, cupboards, and labeling of manufacturing and expiration dates for cooked/marinated items.

5. WASTAGE AND SPOILAGE MONITORING:

Collaborate with the controller to effectively track and report wastage and spoilage.

6. KITCHEN AREA ROUNDS:

Conduct rounds in the kitchen back area and production areas. Make note of observations and discuss with the Manager & Assistant secretary.

7. CLEANING SCHEDULE:

Ensure the cleaning schedule is maintained. Every Monday night deep cleaning with hot water to be schedule. Monitor through a register and follow-up on tasks.

8. RECEIVING VEGETABLES:

Separate and inspect all received vegetables. Return any substandard items immediately to the vendor.

9. INGREDIENT AVAILABILITY:

Check the availability of all items and ingredients. Make immediate menu corrections if any items are unavailable from the store before updating the club website/App.

10. PRODUCTION PLANNING:

Coordinate with department Head Cooks to outline the production plan in a register. Share the plan with the Controller for coordination.

11. ENGINEERING FOLLOW-UP:

Maintain a log book or complaint register for engineering follow-up. Ensure tasks are completed or escalate to the management if needed.

12. GAS, CHARCOAL AND MILK STOCKS:

Check gas , charcoal ,milk and Curd stocks. Place orders for the next day's requirements with the store.

13. DEPARTMENTAL DPO HANDOVER:

Ensure all Departmental Purchase Orders (DPOs) are completed and handed over to stores by 5:00 pm.

14. KITCHEN CLOSING PROCEDURES:

Verify the last order has been taken. Review closing reports with all departmental chefs before closing the kitchen.

15. NIGHT SHIFT TASK ASSIGNMENT:

Assign specific tasks to the night shift staff before leaving duty. Record tasks in the log book for the morning shift supervisor's follow-up. If tasks are incomplete, instruct the night shift to finish them.

Job Types: Full-time, Permanent

Pay: ₹12,000.00 - ₹18,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Health insurance
• Leave encashment
• Life insurance
• Provident Fund

Work Location: In person