Kitchen Incharge
Sabeena Masood · Kottayam · onsite · Posted 41d ago
About a minute. You'll make an account on the way through.
About this role
Sure — I’d add a clear Reporting & Approval Procedure section so there is no confusion about what the Kitchen In-Charge can decide independently and what needs management approval.
FUNFEE – KITCHEN IN-CHARGE
Salary: 30,000/month – Negotiable
Reports to: Management
Key Duties
* Manage kitchen opening, closing & daily operations.
* Prepare masalas, sauces & pre-preparation as per SOP.
* Plan daily production based on expected sales.
* Maintain food quality, taste, hygiene & presentation.
* Control portion size, food cost & wastage.
* Monitor staff attendance, duties & discipline.
* Check stock and submit purchase requirements.
* Follow FIFO/FEFO and proper food storage.
* Monitor KOT and ensure timely, accurate orders.
* Coordinate Arabic, Chinese, Continental & Kids sections.
* Check kitchen equipment and report issues.
* Submit daily kitchen report to management.
Reporting & Approval Procedure
* Submit daily kitchen report to Management.
* Report stock shortages, wastage, quality issues, staff issues and equipment problems immediately.
* Submit purchase/stock requirements for approval before ordering.
* Any new ingredient, recipe change, menu change or additional production requires Management approval.
* Any repair, replacement or additional kitchen expense requires prior approval.
* Staff overtime, replacement or disciplinary action must be reported to Management.
* No unauthorized purchase, wastage, recipe change or expenditure is permitted.
Main Responsibility
Quality • Hygiene • Cost Control • Minimum Wastage • Timely Service • Kitchen Discipline • Proper Reporting & Approval
Sourced from naukri