Job Summary:
The Kitchen Supervisor is responsible for overseeing daily kitchen operations, ensuring high standards of food quality, hygiene, and staff performance. This role supports the Head Chef in menu planning, inventory control, and maintaining a safe working environment.
Key Responsibilities:
- Supervise kitchen staff and ensure consistent food preparation and presentation.
- Manage daily kitchen workflow, task assignments, and shift scheduling.
- Check food quality, taste, portioning, and plating before service.
- Maintain cleanliness and hygiene standards as per food safety guidelines.
- Coordinate with procurement or store department for required ingredients and supplies.
- Monitor stock levels and control wastage.
- Train current staff and ensure they follow kitchen procedures.
- Assist in menu planning, costing, and recipe standardization.
- Report equipment issues and coordinate maintenance when required.
Skills and Qualifications:
- Minimum 2-4 years of kitchen experience, preferably in hotels or restaurants.
- Strong knowledge of food safety and kitchen hygiene standards.
- Good communication and team management skills.
- Ability to work in a fast-paced environment.
- Culinary training or diploma preferred.