Role Overview
The Kitchen Lead will be responsible for food preparation, quality control, kitchen discipline, inventory management, and maintaining hygiene standards.
This is a leadership position — not just cooking.
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Key Responsibilities
🍳 Food Quality & Consistency
• Ensure all dishes are prepared according to standardized recipes
• Maintain portion control to avoid over-serving
• Check taste and presentation before service
• Ensure consistent quality during rush hours
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📦 Inventory & Cost Control
• Monitor daily usage of raw materials
• Maintain wastage below 5%
• Conduct weekly stock checks
• Follow FIFO (First In First Out) system
• Coordinate with suppliers for timely procurement
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🧼 Hygiene & Safety
• Maintain strict kitchen cleanliness
• Ensure proper food storage
• Follow FSSAI hygiene standards
• Ensure staff follow personal hygiene rules
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👥 Team Management
• Train kitchen assistants
• Assign prep duties
• Maintain discipline and workflow
• Handle pressure during peak service
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🕒 Efficiency & Timing
• Ensure food preparation time meets service standards
• Communicate clearly with front-of-house
• Maintain smooth coordination during busy hours
• 2–4 years kitchen experience (café or restaurant preferred)
• Knowledge of food costing and portion control
• Strong organizational skills
• Ability to handle high-pressure situations
• Understanding of hygiene and safety standards
• Leadership mindset
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