Kitchen Supervisor Job Opening in Ramanattukara

a Kitchen Supervisor in Kozhikode, Kerala, you will play a crucial role in overseeing the daily operations of the kitchen in a hospitality establishment, such as a restaurant, hotel, or catering facility. You will work closely with the kitchen staff to ensure efficient food preparation, adherence to quality and safety standards, and timely service. Your leadership, culinary expertise, and organizational skills will contribute to the success of the kitchen operations. Responsibilities: Kitchen Operations Management: Supervise and coordinate the activities of kitchen staff, including cooks, chefs, and kitchen assistants, to ensure smooth and efficient operations. Plan and organize daily kitchen activities, including food preparation, cooking, and assembly, to meet customer demand and service requirements. Assign duties and responsibilities to kitchen staff, oversee work performance, and provide guidance and training as needed. Monitor food quality, portion sizes, and presentation to ensure consistency and adherence to established standards. Ensure compliance with food safety regulations, sanitation guidelines, and hygiene standards in the kitchen at all times. Menu Planning and Preparation: Assist in menu planning, recipe development, and food costing in collaboration with the executive chef or kitchen manager. Participate in menu tastings and evaluations to ensure menu items meet quality and taste standards. Supervise food preparation and cooking processes, including cutting, chopping, marinating, and cooking techniques, to maintain quality and consistency. Inventory Management: Monitor inventory levels of food ingredients, supplies, and equipment and communicate restocking needs to the procurement or purchasing department. Assist in inventory management, including ordering, receiving, and storing food products, ensuring proper rotation and storage practices. Minimize food wastage and spoilage through effective inventory control and portion management. Kitchen Hygiene and Safety: Enforce strict adherence to kitchen hygiene and safety protocols, including proper handling of food, equipment, and cleaning chemicals. Conduct regular inspections of kitchen facilities, equipment, and storage areas to identify and address any maintenance issues or safety hazards. Ensure that all kitchen staff follow proper sanitation and hygiene practices, including handwashing, glove usage, and personal grooming. Staff Training and Development: Train new kitchen staff on standard operating procedures, food safety practices, and kitchen protocols. Provide ongoing coaching, feedback, and performance evaluations to kitchen staff to support their professional growth and development. Foster teamwork, communication, and collaboration among kitchen staff to promote a positive work environment. Customer Satisfaction: Collaborate with front-of-house staff and management to ensure timely and accurate food service and meet customer expectations. Address customer feedback, complaints, or special requests related to food preparation or quality promptly and professionally. Requirements: Proven experience as a Kitchen Supervisor, Sous Chef, or similar role in a hospitality or food service establishment. Strong leadership and supervisory skills, with the ability to motivate and manage a team effectively. Excellent culinary skills and knowledge of food preparation techniques, recipes, and menu planning. Thorough understanding of food safety regulations, sanitation guidelines, and kitchen hygiene practices. Ability to work efficiently in a fast-paced environment and handle multiple tasks simultaneously. Flexibility to work varied shifts, including evenings, weekends, and holidays, as required. Diploma or degree in Culinary Arts, Hospitality Management, or a related field is preferred.