Purpose of the Role

To supervise daily kitchen operations, ensure food quality and hygiene standards, coordinate kitchen staff, maintain stock control, and support efficient service in line with the hospitality standards of House of MG.

Key Responsibilities

1. Kitchen Operations

· Supervise daily kitchen activities and ensure smooth workflow.

· Ensure timely preparation and dispatch of all food orders.

· Maintain quality, taste, and presentation standards.

· Monitor portion control to reduce wastage.

· Ensure all dishes meet restaurant and hotel quality standards.

· Assist chefs during peak service hours.

2. Hygiene & Food Safety

· Ensure strict adherence to hygiene and sanitation standards.

· Maintain cleanliness of kitchen, preparation areas, and storage areas.

· Ensure proper food storage as per safety standards.

· Monitor temperature control of refrigerators and storage units.

· Ensure safe handling of raw and cooked food.

· Follow all food safety and statutory regulations.

3. Staff Supervision

· Supervise Chef/Cooks, commis chefs, helpers, and kitchen stewards.

· Assign daily tasks and monitor staff performance.

· Ensure discipline, punctuality, and teamwork.

· Train staff on hygiene practices and kitchen procedures.

· New staff onboarding and training.

4. Inventory & Stock Control

· Monitor daily stock levels of raw materials and supplies.

· Check quality and quantity of received items.

· Maintain stock registers and consumption records.

· Coordinate with stores and purchase department.

· Implement FIFO (First-In-First-Out) stock usage.

5. Menu & Service Coordination

· Coordinate for daily menu execution.

· Ensure ingredients are available for menu items.

· Support preparation of special menus, banquets, and events.

· Ensure proper plating standards are followed.

6. Equipment & Maintenance

· Ensure proper usage of kitchen equipment.

· Report equipment faults or maintenance needs.

· Monitor gas safety and electrical equipment usage.

7. Cost & Waste Management

· Monitor food wastage and suggest control measures.

· Support cost control through proper stock management.

· Maintain records of wastage and spoilage.

8. Compliance & Documentation

· Maintain kitchen logs and records.

· Ensure compliance with health and safety norms.

Assist in audits and inspections. .