Kitchen Supervisor

Job Title: Kitchen Supervisor (Bulk Kitchen Operations)

Job Location: Hyderabad

Job Type: Full-Time

Experience Required: 5-8 years in Food Production & Kitchen Operations

Reports to: Operations Manager / General Manager

Job Description

We are seeking an experienced and highly skilled Kitchen Manager with a strong background in food production and kitchen operations to oversee the preparation and service of 5000 meals daily in a high-volume kitchen. The ideal candidate will have 8-12 years of experience in large-scale food production, managing kitchen staff, ensuring high-quality food standards, and maintaining a smooth, efficient kitchen operation. The Kitchen Manager will be responsible for ensuring the team delivers consistent and high-quality meals while adhering to safety, sanitation, and budgetary guidelines.

Key Responsibilities

Oversee daily large-scale food preparation and quality control

Manage kitchen staff and ensure timely meal service

Plan menus with cost-efficiency and nutrition in mind

Ensure hygiene, cleanliness, and food safety compliance

Coordinate procurement and inventory of raw materials

• Food Production Management:
• Oversee and manage the daily food production to ensure the preparation of 5000 meals per day.
• Develop production schedules, ensuring the timely preparation and delivery of all meals.
• Ensure the menu is followed and adjust quantities as needed to meet demand.
• Team Leadership & Staff Management:
• Supervise and lead a team of chefs, cooks, kitchen staff, and support staff.
• Provide training and development opportunities to improve team skills and maintain high standards of food preparation and hygiene.
• Schedule and manage kitchen staff shifts to ensure adequate coverage during peak times.
• Conduct performance reviews and implement corrective actions where necessary.
• Quality Control & Food Safety:
• Maintain food quality and consistency by monitoring food preparation and presentation standards.
• Ensure compliance with food safety regulations, health codes, and sanitation guidelines.
• Conduct regular quality checks on ingredients, prepared meals, and kitchen operations.
• Inventory and Budget Management:
• Manage inventory, ensuring all ingredients and supplies are stocked and ordered in a timely manner.
• Work with the procurement team to maintain food cost control, and reduce waste while maximizing profitability.
• Control costs related to food production, staffing, and equipment maintenance while staying within budget.
• Operational Efficiency:
• Streamline kitchen processes and workflows to improve efficiency and reduce food waste.
• Collaborate with other departments to ensure timely and efficient service of meals.
• Ensure that kitchen equipment is well-maintained and functioning properly.
• Menu Planning and Development:
• Collaborate with the culinary team to plan and design menus that are both cost-effective and meet dietary requirements.
• Introduce seasonal menu changes and ensure they align with budget and food safety standards.
• Health & Safety Compliance:
• Maintain and enforce hygiene, safety, and cleanliness standards in accordance with OSHA, local health department guidelines, and company policies.
• Perform regular inspections of kitchen areas and equipment to ensure a safe working environment.
• Customer Satisfaction:
• Monitor and respond to feedback from customers regarding food quality, presentation, and service.
• Make necessary adjustments to meet customer needs and improve the overall dining experience.

Qualifications & Requirements

• Experience: 5-8 years of experience in food production and kitchen operations, with at least 5 years in a leadership role, managing large teams in high-volume kitchen environments (5000 meals/day or equivalent).
• Skills:
• Strong knowledge of food safety and sanitation standards.
• Excellent leadership, communication, and interpersonal skills.
• Strong organizational and time-management abilities.
• Ability to work under pressure in a fast-paced environment.
• Expertise in managing large-scale kitchen operations and meal production.
• Proficient in inventory management and cost control.
• Education: Degree or certification in Culinary Arts, Food Service Management, or a related field is preferred.
• Physical Requirements: Ability to work long hours on your feet, lift heavy objects, and work in a fast-paced kitchen environment.

Additional Information

• Compensation: Competitive salary based on experience.
• Working Hours: Flexibility in working hours is required, including weekends and holidays.

Salary: 50k to 55k ( Based On Interview)

Interested Candidates can share resumes to HR Contact:

Job Type: Full-time

Pay: ₹50, ₹55,000.00 per month

Benefits:

• Food provided
• Provident Fund

Application Question(s):

• Do you have Upselling skills?
• Do you know Inventory management?

Experience:

• Total Work: 10 years (Required)

Language:

• Hindi, English,Telugu (Required)

Work Location: In person