Kitchen Supervisor

Job Description Position: Kitchen Supervisor Business Unit: Vacare Ventures PVT LTD Anna Idli Wakad, Pune Reports to: Department: F&B Production Head Chef / Outlet Manager (This job description sets out the current duties of the job role that may vary from time to time without changing the general character of the job role or the level of responsibility entailed.) Job Summary The Kitchen Supervisor is responsible for the daily operation in the entire kitchen to meet the expected standards, in charge of the food production for the outlet kitchen under guidance of Head Chef / Assistant Manager / Outlet Manager. Scope of Work A Full Time position for Brand Anna Idli. • • Number of Direct Reports All F&B Production Line Staff Titles of Direct Reports All CDPs, DCDPs, Commis and Utility Associates. Candidate Profile Experience: • Previous experience working as Kitchen Co-coordinator or similar capacity for at least 2 Years. • Previous experience working within a Kitchen as Senior CDP or CDP or similar levele / environment for at least 4 Years is preferred. Skills and Knowledge • Strong Communication skills (verbal, listening, reading, writing) Computer knowledge preferred • • • Innovative Pro-active and reliable Able to work alone and within a team Education or Certification Good level of Hindi essential, English is preferred • Specific Duties The following are specific responsibilities and contributions critical to the successful performance of the position: Main Responsibilities Monitor and control food production as per the brand standards, specifically the South Indian high volume items. Responsible for food production control to maintain freshness, quality, consistency and cost.

Runs and checks in production areas to see that standards are being met. Specifically takes control on Live Kitchen and its operations with timely delivery of the products as per the brand standards. Checking the set of stations is on time for each service period. Monitor that all food is prepared by recipes. Make sure food quality and quantity meets our standards with consistent delivery at all serving period in general. Make sure food is sent to correct area on time. Timely manage the production quantities as per the business flow and save on wastage. Assists Head Chef and Storekeeper on forecast, production, and stock in hand planning. Be in continuous communication with service team, cashiers, stewarding for smooth operations. Notify Head Chef / Manager of any problems or complaints as and when they arise solve immediately if possible Empowerment. Be In-charge that professional work procedures are in place. Communicates any problems with outlet to the affected department and the Supervisors for follow up. Checks inventories to see proper storage and rotation of stock including asset inventories of food production department. Follows up to see proper completion of assigned levels on production charts. Motivates and monitor all kitchen staff for trainings for self-learning. Conducts Safe Food Handling, Safe Food Storage Trainings for all department staff as per the brand promise. Checking that all food items for storage are covered with film, dated, labelled and initialized by person who made it or used it. Checking the rotation of foods old first, newest last. Checking that after service, work areas and reach-in boxes, shelves, tables, all other work related equipments, etc., are cleaned. Any other requests made by the Head Chef, Manager and other management, including stooping, bending and lifting weights up to 30 KGs will normally are required. Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company any news for loss or damage of said equipment. Conducts and records taste panels. Checking that production charts are closely followed and adhered to. Checking that the appropriate cleaning charts on a daily basis are filled out properly. Be aware of accident prevention and help enforce safe work conditions zero accidents is our goal. Fuel usage policy & procedure to be monitored and recorded, supervised for wastage control. Garbage disposal policy & procedure to be monitored and recorded, supervised for hygiene and miss-use control. Grease Trap cleaning to be monitored and recorded, supervised for hygiene and to avoid brake-down situations. Asset and operational stock inventory to be conducted as per the policy and recorded. Follow all kitchen regulations as outlined and directed. No employee to be on the property after working hours without signed authorization from a manager except for meals in the staff cafeteria. Recording must be done for in and out of uniform. Attendance must be recorded as per the policy & procedure set forth. Any violation of the above mentioned rules will be subject to disciplinary action. Hygiene FSSAI Complaince Get certified for FosCos Training program and maintain outlet according to the FSSAI and Brand Standards including all paper work and documentations.

Safety Accident Prevention Be aware of accident prevention and help enforce safe work conditions zero accident is our goal. Service and Food Quality Follow the recipes at all times. Follow the plating, presentation, and portion size and delivery time at all times. Contributes in creating new recipes, daily specials and focuses on innovation. Stays in line with new market trends. Encourage, assist service team for up-sell of daily specials and higher stock items. Conduct taste panels before each meal period. Conducts periodic market surveys for new ingredients, new vendors, etc and assist storekeeper, head chef, outlet manager Maintaining cleanliness in the production area at all times. Always maintain a high level of hospitality among the staff. Make them aware of our Brand and Brand Promises / Values. Staff Relations Training Discipline Be fair and be consistent. Adhere, to the Anna Idli [open door policy]. Team work among the staff is to be developed and maintained. Maintain harmony between kitchen and service staff. Conducts trainings for improving food knowledge of service associates. Set a good example through behavior, attitude, hygiene, punctuality and hospitality. Attend Training for development. Act in accordance to the Managers style of management to ensure consistency and avoid employees confusion. Communication Discuss with the manager for all situations that require his/her attention. Conducts departmental meetings. Answer telephone calls following AIN LSOP. Be updated on latest hotel information. Knowledge and adheres to all SOP and AIN LSOP. Other • • • Performs other related tasks as assigned by management. Complies with Anna Idli Brand policies and procedures. Working hours as required to do your job but normally not less than 54 hours per week. Name: Date: Signature