Kitchen Supervisor

Himesh Foods; Bengaluru; On-site; INR 500,000 - 800,000; Full time

Job summary

Himesh Foods in Bengaluru, India, seeks a CDP / Kitchen Supervisor to oversee daily kitchen operations and lead high-volume donut production. The role emphasizes consistency, hygiene, and compliance with food safety standards, while planning production and developing seasonal offerings.

The ideal candidate has 5+ years in pastry, with strong bakery knowledge and leadership experience. Flexibility across shifts and a proactive mindset are essential to drive team performance and quality.

Qualifications

• The candidate should have strong pastry knowledge and experience in high-volume production.
• Excellent communication and teamwork abilities are essential.
• Willingness to work flexible shifts, including weekends and diverse times.
• Adherence to hygiene, safety, and regulatory standards.

Responsibilities

• Manage and oversee daily kitchen operations efficiently.
• Prepare high-quality donuts as per standard recipes and presentation guidelines to ensure product consistency.
• Plan production schedules and maintain par stock levels with proper product rotation (FIFO).
• Ensure correct handling, storage, and temperature control of all food products.
• Supervise and coordinate the team during preparation and production activities.
• Monitor the quality of raw materials and finished products to ensure adherence to company standards.
• Track inventory levels for key ingredients and place timely orders within budget.
• Inspect kitchen equipment and report malfunctions or safety hazards promptly.
• Maintain high standards of cleanliness and organization across work areas.
• Ensure compliance with food hygiene, health, safety, and statutory regulations.
• Attend meetings and contribute ideas for operational improvement.
• Promote teamwork and cooperation among team members.

Skills

Pastry expertise

Bakery production

Communication skills

Team collaboration

Flexible shifts

Hygiene & safety

Education

High school diploma + 3 years culinary experience

2-year culinary degree in Culinary Arts/Hotel & Restaurant Management

Job description

Job Description

Job Title: CDP / Kitchen Supervisor

Reports To: Corporate Chef

Role Overview:

The Chef is responsible for the smooth day-to-day operations of the kitchen, with a strong focus on planning production and developing seasonal offerings. The role requires expertise in high-volume donut production while ensuring consistency, quality, hygiene and compliance with food safety standards.

Key Responsibilities & Accountabilities:

• Manage and oversee daily kitchen operations efficiently.


• Prepare high-quality donuts as per standard recipes and presentation guidelines to ensure product consistency.


• Plan production schedules and maintain par stock levels with proper product rotation (FIFO).


• Ensure correct handling, storage, and temperature control of all food products.


• Supervise and coordinate the team during preparation and production activities.


• Monitor the quality of raw materials and finished products to ensure adherence to company standards.


• Track inventory levels for key ingredients (flour, sugar, etc.) and place timely orders within the approved budget.


• Inspect the condition and quality of kitchen equipment and tools used in production.


• Report equipment malfunctions, maintenance issues, safety hazards, or unsafe practices promptly.


• Maintain high standards of cleanliness, hygiene, and organization across all work areas.


• Ensure strict compliance with food hygiene, health, safety, and statutory regulations.


• Operate and maintain all departmental equipment responsibly and report any issues.


• Attend all scheduled meetings and actively contribute ideas for operational improvement.


• Promote teamwork by encouraging trust, respect, and cooperation among team members.


• Ensure culinary standards and responsibilities are consistently met by the team.


• Maintain a lean, orderly workstation in line with health and safety norms.

Prerequisites / Skills:

• Strong knowledge of pastry, bakery items, desserts, and cake decoration techniques.


• Professional attitude with good communication and interpersonal skills.


• Ability to work collaboratively with diverse teams.


• Willingness to work flexible shifts, including weekends, mornings, afternoons, and evenings.


• Positive attitude with a proactive and solution-oriented approach.

Education:

• High school diploma with a minimum of 3 years of relevant culinary experience
  OR


• 2-year degree from an accredited university/institute in Culinary Arts, Hotel & Restaurant Management, or a related field.

Experience:

• Minimum 5 years of experience in pastry cooking or as a Pastry Chef, preferably in a high-volume food production environment.