Kitchen supervisor in Nagar, भारत

Hakuna Matata was born from a simple idea, creating a space that Manipal didn't have. A place where people could come together, relax, enjoy good food, share drinks, and feel completely at home. Inspired by the spirit of "Hakuna Matata" from The Lion King, the name reflects a carefree approach to life and the belief that every guest should leave happier than they arrived. Our vision has always been to be more than just a restaurant or bar. We aim to be an all day destination where friends, families, students, and visitors can gather at any time, enjoy great food, and experience street food favourites prepared with the highest standards of hygiene and quality. Surrounded by greenery and designed with a warm, open atmosphere, Hakuna Matata offers a vibe unlike anywhere else in Manipal or Udupi. More than anything, we want every guest to feel comfortable, unrestricted, and truly at home. If they leave with a smile and the desire to return, we've done our job. At Hakuna Matata, our philosophy is simple: Always Be Happy.

We’re looking for an experienced Kitchen Supervisor to run day-to-day operations of a busy, high-volume kitchen serving 200+ dishes across multiple cuisines/stations. This is a hands-on leadership role — you’ll manage staff, ensure consistency, and keep the kitchen running efficiently during peak hours.

Key Responsibilities:

• Supervise and coordinate kitchen staff across multiple stations (starters, mains, tandoor, curries, desserts, etc.)

• Ensure consistent quality, taste, and presentation across the entire menu

• Manage inventory, stock ordering, and wastage control for a large SKU count

• Enforce hygiene, food safety, and FSSAI compliance standards

• Plan staff shifts/rosters and manage 10+ kitchen team members

• Coordinate with the front-of-house team to manage order flow during rush hours

• Train new kitchen staff on SOPs and recipes

• Monitor food cost and portion control

• Handle equipment maintenance schedules and vendor coordination

Requirements:

• Minimum 4-5 years’ experience in a supervisory kitchen role, preferably in a multi-cuisine or high-volume restaurant/hotel

• Proven experience handling large menus (100+ dishes) and multiple kitchen stations

• Strong team management and communication skills

• Working knowledge of inventory/stock management systems

• Understanding of FSSAI/food safety regulations

• Diploma/Certificate in Hotel Management or Culinary Arts preferred (not mandatory with strong experience)

• Ability to work under pressure during peak service hours

Preferred:

• Experience in Udupi/Mangalorean or South Indian multi-cuisine kitchens

• Prior experience training and mentoring junior kitchen staff

Compensation: Best as per market standards