Supervisor

Description

We are looking for a skilled and adaptable cook to join our kitchen team, with a focus on North Indian cuisine. The ideal candidate will handle all aspects of food preparation, maintain high hygiene standards, support team productivity, and help with menu innovation. This role is perfect for someone who can balance culinary expertise with operational efficiency and a customer-first mindset. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

*Prepare ingredients by cutting, slicing, mincing, seasoning, and mixing in line with standard recipes *Cook a wide variety of hot and cold dishes using techniques such as grilling, sautéing, roasting, and frying *Ensure food safety standards are strictly followed, including temperature control, labeling, storage, and HACCP compliance *Maintain a clean, sanitary kitchen and work environment, including equipment and food prep areas *Support dishwashing and deep cleaning duties as part of weekly and daily cleaning schedules *Collaborate with the culinary team to design festive or themed menus and contribute to daily meal planning *Respond to customer feedback, resolving basic concerns directly and escalating more complex issues as needed *Lead and supervise kitchen assistants or support staff, ensuring cleanliness and adherence to kitchen protocols *Develop and test new menu items, while refining existing dishes for taste, presentation, and consistency *Monitor kitchen expenses, including food costs and stock levels, staying within defined budget limits *Take part in ongoing improvement initiatives and internal team projects aimed at enhancing service quality *Serve meals and assist with plating or presentation as required during service periods *Maintain flexibility for rotating or split shifts, including weekends or public holidays as necessary *Ensure compliance with health, hygiene, and workplace safety standards at all times

Qualifications and Requirements

*Strong culinary skills with a solid background in North Indian cuisine *Knowledge of standard cooking methods and kitchen equipment handling *Experience in food hygiene and safety procedures, including HACCP guidelines *Ability to work efficiently in a team and supervise junior kitchen staff when required *Good communication and problem-solving skills, especially when handling customer feedback *Willingness to work rotating shifts and weekends *Familiarity with cost control, inventory management, and kitchen budgeting *A proactive attitude toward continuous improvement and maintaining quality service

Working Condition

Salary

Basic Salary 3200