Kitchen Supervisor

2 days ago

Hyderabad Telangana, India Secunderabad Club Full time

**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

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