Kitchen supervisor

We’re looking for an experienced Kitchen Supervisor to run day-to-day operations of a busy, high-volume kitchen serving 200+ dishes across multiple cuisines/stations. This is a hands-on leadership role — you’ll manage staff, ensure consistency, and keep the kitchen running efficiently during peak hours.

Key Responsibilities:

• Supervise and coordinate kitchen staff across multiple stations (starters, mains, tandoor, curries, desserts, etc.)

• Ensure consistent quality, taste, and presentation across the entire menu

• Manage inventory, stock ordering, and wastage control for a large SKU count

• Enforce hygiene, food safety, and FSSAI compliance standards

• Plan staff shifts/rosters and manage 10+ kitchen team members

• Coordinate with the front-of-house team to manage order flow during rush hours

• Train new kitchen staff on SOPs and recipes

• Monitor food cost and portion control

• Handle equipment maintenance schedules and vendor coordination

Requirements:

• Minimum 4-5 years’ experience in a supervisory kitchen role, preferably in a multi-cuisine or high-volume restaurant/hotel

• Proven experience handling large menus (100+ dishes) and multiple kitchen stations

• Strong team management and communication skills

• Working knowledge of inventory/stock management systems

• Understanding of FSSAI/food safety regulations

• Diploma/Certificate in Hotel Management or Culinary Arts preferred (not mandatory with strong experience)

• Ability to work under pressure during peak service hours

Preferred:

• Experience in Udupi/Mangalorean or South Indian multi-cuisine kitchens

• Prior experience training and mentoring junior kitchen staff

Compensation: Best as per market standards