Kitchen Manager

1. Operations & Efficiency Candidate Requirements: Oversee daily shifts to ensure seamless service during peak hours (breakfast, lunch, and tiffin).

• SOP Implementation: Maintain and enforce Standard Operating Procedures for hygiene, table turnover, and order accuracy.
• Problem Solving: Address guest feedback and resolve service bottlenecks in real-time.

2. Kitchen & Inventory Control Stock Tracking: Maintain a strict track record of daily kitchen supplies (e.g., lentils, spices, dairy) to minimize wastage.

• Quality Assurance: Conduct regular "tasting checks" to ensure the consistency of sambar, chutneys, and base gravies.
• Vendor Management: Coordinate with suppliers for timely delivery of fresh ingredients and manage procurement logs.
• Efficiently managing and controlling food wastage.

3. Staff Leadership Training: Train front-of-house staff on menu knowledge (e.g., explaining different types of Dosas or Filter Coffee) and service etiquette.

• Scheduling: Manage staff rosters to ensure optimal coverage while controlling labor costs.
• Performance Tracking: Conduct regular briefings and performance reviews to maintain high morale and discipline.

Candidate Requirements:

Education: Degree or Diploma in Hotel Management (BHM or equivalent).

Experience: Experience in restaurant management. Experience in South Indian Cuisine or QSR (Quick Service Restaurant) format is a major plus.

Skills: Proficiency in POS (Point of Sale) software and Excel for inventory tracking, food wastage tracking and management

• Good command over the local language (for staff communication) and basic English.
• Deep understanding of food safety and kitchen hygiene standards.

Attributes: High energy, lead from the front attitude, and a keen eye for detail.