Kitchen Supervisor

JOB ROLE: KITCHEN SUPERVISOR / KITCHEN CAPTAIN

*Company Name:* Chai Govindam

*Industry:* Quick Service Restaurant (QSR) / Café Chain

*Location:* Chanderi / Simga

*Salary:* ₹20,000 – ₹25,000 per month

*Job Type:* Full-Time---

ABOUT THE ROLE

Chai Govindam is looking for an experienced and responsible *Kitchen Supervisor / Kitchen Captain* to take complete ownership of day-to-day kitchen operations.

The Kitchen Supervisor will act as the *main point of responsibility for all kitchen-related operations and concerns*. The role requires strong leadership, operational knowledge, team management skills, and the ability to ensure that the kitchen runs smoothly, efficiently, and according to company standards.

The candidate will be responsible for managing the kitchen team, maintaining food quality, controlling wastage, ensuring hygiene, monitoring inventory, resolving operational issues, and coordinating with management and other departments.

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KEY RESPONSIBILITIES

1. Kitchen Operations Management

* Take complete responsibility for smooth day-to-day kitchen operations.

* Plan and allocate daily work responsibilities among kitchen team members.

* Ensure all customer orders are prepared and dispatched on time.

* Monitor kitchen workflow, especially during peak and rush hours.

* Identify and resolve all kitchen-related operational issues promptly.

* Ensure smooth coordination between the kitchen, service team, and management.

2. Team Leadership & Staff Management

* Lead, guide, and supervise the complete kitchen team.

* Allocate duties and monitor the performance of team members.

* Maintain discipline, punctuality, and proper grooming within the kitchen team.

* Train new employees and guide existing staff on company standards.

* Motivate the team and ensure effective teamwork.

* Report staff-related concerns and performance issues to management.

3. Food Quality & Standardization

* Ensure every food item is prepared according to approved recipes and company standards.

* Monitor food taste, quality, quantity, presentation, and consistency.

* Conduct regular quality checks before food is served or dispatched.

* Ensure proper portion control is followed by all kitchen staff.

* Immediately address any quality-related complaints or concerns.

4. Hygiene & Food Safety

* Ensure high standards of cleanliness and hygiene throughout the kitchen.

* Monitor personal hygiene and cleanliness of all kitchen employees.

* Ensure proper cleaning of workstations, utensils, equipment, and storage areas.

* Follow food safety, storage, and handling procedures.

* Ensure raw materials and prepared food are stored properly.

5. Inventory & Wastage Control

* Monitor daily usage of raw materials and kitchen supplies.

* Ensure timely reporting of stock shortages and kitchen requirements.

* Control unnecessary food wastage and maintain proper utilization of ingredients.

* Ensure proper storage and rotation of stock.

* Monitor expiry dates and avoid unnecessary product losses.

6. Reporting & Coordination

* Act as the primary point of contact for all kitchen-related queries and concerns.

* Coordinate with management regarding operational requirements and challenges.

* Report equipment issues, maintenance requirements, stock shortages, and other important concerns immediately.

* Ensure proper communication between the kitchen team and other departments.

* Support management in improving kitchen efficiency and operational performance.

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EXPECTED SKILLS & COMPETENCIES

* Strong leadership and people-management skills.

* Excellent knowledge of kitchen operations.

* Strong problem-solving and decision-making abilities.

* Ability to manage a team in a fast-paced environment.

* Good understanding of food quality, hygiene, and safety standards.

* Strong communication and coordination skills.

* Ability to handle pressure and manage operations during rush hours.

* Responsible, disciplined, and result-oriented approach.

QUALIFICATION & EXPERIENCE

* Previous experience as a *Kitchen Supervisor, Kitchen Captain, Senior Cook, CDP, or similar leadership role* is preferred.

* Experience in a *Restaurant, Café, QSR, Hotel, or Food Service Industry* will be an advantage.

* Ability to independently manage a kitchen team and daily operations.

* Strong understanding of food preparation, quality control, inventory, and kitchen management.

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Cell phone reimbursement
• Flexible schedule

Work Location: In person