Kitchen Captain

Role & responsibilities

• Supervise and coordinate daily kitchen operations.
• Assign duties to kitchen staff and ensure proper work flow.
• Monitor food preparation, presentation, portion sizes, and quality.
• Ensure orders are prepared and dispatched on time.
• Maintain cleanliness and hygiene of the kitchen and work areas.
• Follow food safety and hygiene standards at all times.
• Check availability and quality of ingredients before service.
• Monitor stock levels and inform the Head Chef about shortages.
• Minimize food wastage and maintain proper portion control.
• Ensure proper storage and labeling of food items.
• Coordinate with the F&B/service team for smooth order execution.
• Support the Head Chef during busy hours and events.
• Train and guide junior kitchen staff when required.
• Ensure kitchen equipment and utensils are properly maintained and used safely.
• Report any equipment, stock, quality, or staff-related issues to the Head Chef.
• Maintain discipline and teamwork within the kitchen.
• Follow Ratata's SOPs, recipes, hygiene standards, and operational procedures.

Preferred candidate profile

• 2 - 4 years of experience in a restaurant, caf, food court, hotel, or similar kitchen environment.
• Experience in supervising a kitchen team will be preferred.

Performance Parameters

• Good knowledge of kitchen operations.
• Strong team-handling and coordination skills.
• Good understanding of food hygiene and safety.
• Ability to work under pressure during peak hours.
• Good communication and leadership skills.
• Ability to maintain food quality and consistency.
• Basic knowledge of inventory and wastage control.
• Responsible, punctual, and disciplined.
• Willingness to work weekends and holidays.

Experience

Perks and benefits