Kitchen Supervisor

September 6, 2023
Application deadline closed.

Job Description

As a Kitchen Supervisor at the Central Prep Kitchen you will assist the Executive Chef with ensuring excellence in guest and employee satisfaction through commitment to a “Do Whatever It Takes Attitude” and a hands-on, lead by example approach.

This role will report to the Executive Chef and will attend to our Central Prep Kitchen in Worli.

Our flagship restaurant, The Bombay Canteen showcases the wealth of India’s cuisine by recreating local, seasonal dishes and reinterpreting age old Indian culinary traditions in a frequently changing menu. Our next venture, O Pedro, pays homage to the energy of Goa in a menu that brings back the fun of tropical living with simple, sophisticated food and drink, with influences from the state’s Portuguese history. Bombay Sweet Shop is a modern day mithai shop which brings back the magic of mithai in a never seen before avatar, in a fun and contemporary way, while staying deeply rooted in traditions and techniques. Our online venture – enthucutlet is a bimonthly food mag that brings you unusual stories about food in India, and our all-day cafe Veronica’s, holds a piece of Mumbai’s heart in the iconic Jude Bakery, and showcases the best sandwiches, coffee, bakes, and wine!

The Bombay Canteen and O Pedro are currently ranked among India’s top 10 restaurants by Condé Nast Traveler India.

1. Menu & Ingredient Planning:
– Assist the Executive Chef in future menu planning, ingredient seasonality and sourcing
– Plan the seasonal ingredient calendar and coordinate with our in house Purchase teams
– Drive employee recruitment, onboarding, and learning & development for our kitchen team
– Coordinate with Human Resources for Interns, planning internship schedules
– Schedule work shifts for employees

2. Profitability & Sustainability:
– Maintain weekly and monthly cost reports by ensuring food recipes are created as per schedule
– Monitor inventory levels and perform weekly inventory assessments
– Achieve or exceed budgeted labor and other cost verticals through proper planning and execution with the help of the Executive Chef and Finance Team
– Implement and maintaining sustainability measures to reduce wastage

– Min 3-4 years in a fast paced kitchen environment in a senior role
– Graduate from any field, Hotel Management Graduates preferred
– Excellent problem-solving and conflict management abilities
– Outstanding communication and organizational skills