Kitchen Supervisor

Job Title: Kitchen Supervisor

Job Summary:

Responsible for supervising daily kitchen operations, ensuring food quality, hygiene, and safety standards, managing kitchen staff, and overseeing Kitchen Stewarding (KST) and Staff Cafeteria functions for smooth, efficient service.

Key Responsibilities:

• Kitchen Operations
• Supervise and coordinate activities of kitchen staff during shifts.
• Ensure food preparation, cooking, and presentation meet hotel standards.
• Monitor portion control, food wastage, and cost management.
• Maintain cleanliness, hygiene, and safety in all kitchen areas as per FSSAI/HACCP guidelines.
• Assist in menu planning, ordering, and inventory management.
• Train kitchen staff on recipes, techniques, and hygiene practices.
• Kitchen Stewarding (KST)
• Oversee stewarding operations, ensuring all kitchen equipment, utensils, and crockery are cleaned and sanitized.
• Ensure proper garbage segregation and disposal procedures are followed.
• Maintain inventory of cleaning chemicals and stewarding supplies.
• Coordinate with maintenance for timely repair of kitchen equipment.
• Staff Cafeteria Management
• Plan and supervise daily staff meals, ensuring quality, quantity, and timely service.
• Monitor cafeteria hygiene, cleanliness, and food safety.
• Maintain records of raw material usage and staff meal counts.
• Coordinate with store/purchase department for regular supply of provisions.

General Responsibilities

• Enforce standard operating procedures (SOPs) and ensure compliance.
• Prepare staff schedules, allocate shifts, and manage attendance.
• Ensure smooth coordination with F&B service and other departments.
• Skills & Requirements:
• Experience in kitchen supervision in the hospitality industry.
• Strong knowledge of food production, hygiene, and safety standards.
• Ability to manage kitchen, stewarding, and cafeteria teams effectively.
• Good leadership, communication, and organizational skills.
• Culinary or hotel management qualification preferred.
• Reporting To: Executive Chef / Sous Chef

Job Type: Full-time

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person