Kitchen Operations Supervisor

We are looking for an experienced and responsible Kitchen Operations Supervisor to oversee the day-to-day operations of our kitchen and food-service activities.

The candidate will be responsible for coordinating kitchen staff, monitoring food preparation and service, maintaining quality and hygiene standards, managing inventory, and ensuring that daily operations run smoothly and efficiently.

Key Responsibilities

• Supervise the day-to-day kitchen operations and ensure smooth workflow.
• Coordinate kitchen staff and allocate duties according to daily requirements.
• Monitor food preparation, portioning, presentation, and timely service.
• Ensure food is prepared and served according to prescribed quality and hygiene standards.
• Monitor proper storage and handling of raw materials and prepared food.
• Check inventory levels and coordinate with the purchase team for timely replenishment.
• Monitor wastage and help maintain efficient use of food materials.
• Ensure kitchen equipment, work areas, utensils, and service areas are properly maintained and cleaned.
• Ensure compliance with food safety, sanitation, temperature control, and hygiene procedures.
• Maintain and monitor operational records, checklists, and daily logs.
• Coordinate with client representatives regarding daily food-service requirements.
• Handle operational issues and escalate important matters to management.
• Ensure adequate manpower and resources are available during breakfast, lunch, dinner, and other scheduled services.
• Support management in maintaining consistent food quality and service standards.

Key Requirements

• Minimum 2–3 years of experience in kitchen operations, catering, institutional food service, hotel, restaurant, or similar industry.
• Experience supervising kitchen staff and managing day-to-day food-service operations.
• Good understanding of food hygiene, food safety, sanitation, and kitchen practices.
• Ability to manage manpower and coordinate multiple operational activities.
• Good knowledge of inventory, wastage control, and basic food-cost practices.
• Strong communication and problem-solving skills.
• Ability to work under pressure and manage high-volume food-service operations.
• Willingness to work according to operational requirements, including weekends or holidays when required.

Pay: ₹18,000.00 - ₹22,000.00 per month

Work Location: In person