Kitchen Supervisor

Kitchen Supervisor – Job Description

Position

Kitchen Supervisor

Job Summary

The Kitchen Supervisor is responsible for overseeing the daily operations of the kitchen, ensuring food is prepared safely, efficiently, and according to established quality standards. The role involves supervising kitchen staff, coordinating food preparation, maintaining hygiene standards, controlling food costs, and ensuring smooth kitchen operations.

Key Responsibilities

• Supervise and coordinate the daily activities of kitchen staff.

• Assign duties and ensure adequate staffing during shifts.

• Monitor food preparation, cooking, portioning, and presentation.

• Ensure all food is prepared according to recipes and quality standards.

• Maintain high standards of food safety, hygiene, and cleanliness.

• Monitor stock levels and assist with ordering food and kitchen supplies.

• Check the quality and freshness of ingredients upon delivery and during storage.

• Minimize food wastage and control portion sizes and kitchen costs.

• Ensure proper storage, labeling, and rotation of food items.

• Train, guide, and support kitchen employees in their daily duties.

• Monitor kitchen equipment and report maintenance or safety issues.

• Ensure compliance with company policies and applicable food-safety regulations.

• Coordinate with the restaurant/service team to ensure timely food service.

• Handle customer or management feedback related to food quality and kitchen operations.

• Complete kitchen checklists, temperature records, stock records, and other required documentation.

• Assist the Head Chef/Chef Manager with menu preparation, staff scheduling, and operational planning.

Requirements

• Previous experience in a professional kitchen or food-service environment.

• Experience supervising or leading kitchen staff.

• Good knowledge of food preparation, hygiene, and food-safety practices.

• Ability to work efficiently in a fast-paced environment.

• Good communication and team-management skills.

• Strong organizational and problem-solving abilities.

• Ability to work flexible hours, including weekends and holidays when required.

• Culinary or hospitality-related qualifications are an advantage.

Key Skills

• Team leadership

• Food safety and hygiene

• Kitchen operations

• Stock and inventory control

• Food cost and wastage control

• Staff training

• Time management

• Communication

• Quality control

• Problem solving

Reporting To

Head Chef / Executive Chef / Kitchen Manager / Operations Manager

Pay: ₹15,000.00 - ₹30,000.00 per month

Work Location: In person