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

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

Work Location: In person