Kitchen Supervisor

Good Buddys Food Beverages Bangalore; Bengaluru; On-site; INR 700,000 - 1,100,000; Full time

Job summary

Good Buddys Food Beverages Bangalore is seeking an experienced kitchen leader to oversee menu planning, catering operations, and daily kitchen management. The role emphasizes upscale plating, cost discipline, and cross‑functional coordination with FOH for seamless events.

You will mentor junior cooks, supervise staffing schedules, and ensure compliance with health and safety standards in a high‑volume setting. The candidate should bring culinary arts credentials and a strong eye for presentation.

Qualifications

• 3–5 years in a high‑volume kitchen with leadership, junior sous chef or shift‑lead exposure.
• Experience in banquet execution, buffet setups, or off‑site catering logistics.
• Degree or diploma in Culinary Arts is highly preferred.
• Strong knowledge of fine‑dining techniques, basic menu costing, and familiarity with inventory/POS systems.

Responsibilities

• Plan menus and ensure culinary excellence with seasonal updates.
• Lead catering operations from prep timelines to event execution for private/onsite events.
• Oversee daily prep schedules, line setups, and smooth pacing during service.
• Supervise, mentor, and train prep and line cooks in advanced techniques and plating.
• Manage inventory, vendor relations, and FIFO to control costs and avoid shortages.
• Maintain strict food safety, sanitation, and allergen handling compliance.

Skills

Leadership

Menu Planning

Culinary Excellence

Catering Coordination

Education

Culinary Arts degree/diploma

Tools

POS systems

Digital inventory

Job description

Role & responsibilities

1. Menu Planning & Culinary Excellence

• Collaborate on menu planning and seasonal updates with the Head/Executive Chef to keep offerings fresh, innovative, and aligned with semi-fine dining expectations.
• Assist in recipe development, testing new dishes, and establishing clear, standardized plating guides for the kitchen team.
• Monitor food presentation and plating strictly, ensuring every dish leaving the pass matches upscale aesthetic standards.
• Conduct regular quality and taste checks on stocks, sauces, and prep work before service begins.

2. Catering & Event Coordination

• Lead catering operations, managing logistics from initial prep timelines to final event execution for private parties, banquets, and off-site events.
• Coordinate event-specific menus, calculating precise ingredient volumes and scaling recipes accurately based on guest counts.
• Liaise with front-of-house (FOH) and event coordinators to synchronize food service timing with guest itineraries.
• Supervise the safe packing, transport, and station setup of food, equipment, and serving tools for off-site events.

3. Operations & Shift Management

• Oversee daily prep schedules and line setups, ensuring all stations are organized and mise en place is complete.
• Expedite the line during peak hours, managing order tickets to ensure efficient, timed pacing between courses.
• Step in to cook, finish dishes, or support high‑pressure stations as required during volume surges.

4. Staff Leadership & Scheduling

• Supervise, mentor, and train prep and line cooks on advanced culinary techniques and upscale presentation.
• Create fair, cost‑efficient weekly labor schedules, managing shift rotations and break windows.
• Enforce a professional, respectful, and highly collaborative kitchen culture.

5. Inventory, Vendor Relations & Cost Control

• Manage inventory levels, tracking premium and specialty ingredients to ensure zero shortages without over‑ordering.
• Work with suppliers to verify the quality of incoming seafood, meats, and produce, rejecting items that fall short of quality standards.
• Implement strict First‑In, First‑Out (FIFO) inventory practices to minimize wastage and control food cost percentages.

6. Food Safety & Compliance

• Maintain flawless kitchen sanitation and strict compliance with regional health codes, walk‑in organization, and temperature logs.
• Train team members on safe chemical handling, workplace safety, and allergen cross‑contamination prevention.

Preferred candidate profile

• Experience: 3 to 5 years in a high‑volume, scratch‑cooking kitchen (ideally upscale casual or semi‑fine dining), with at least 12 years in a leadership, junior sous chef, or shift‑lead role.
• Catering Knowledge: Proven experience handling banquet execution, buffet setups, or off‑site catering logistics.
• Education/Certifications: A degree or diploma in Culinary Arts is highly preferred.
• Technical Skills: Strong understanding of fine‑dining techniques, basic menu costing mathematics, and familiarity with digital inventory/POS systems.