Kitchen Supervisor

Key Responsibilities

1. Daily Kitchen Operations

• Oversee day-to-day kitchen activities to ensure smooth operations.
• Coordinate with chefs, cooks, and helpers to maintain workflow and food preparation timelines.
• Ensure proper allocation of staff to different stations based on workload.

2. Food Preparation & Quality Control

• Supervise food production to meet company standards for taste, portioning, and presentation.
• Conduct quality checks on ingredients before use ensure freshness and proper storage.
• Ensure all SOPs, recipes, and plating guidelines are strictly followed.

3. Hygiene, Safety & Compliance

• Ensure strict adherence to NEA's hygiene and safety standards.
• Conduct daily checks on cleanliness, sanitization, and workstation organization.
• Monitor stock rotation (FIFO), proper labeling, and expiry management.
• Ensure equipment is used safely and report any malfunctions.

4. Inventory & Stock Management

• Assist in receiving goods, checking delivery accuracy, and ensuring quality.
• Monitor inventory levels and report shortages to the Kitchen Manager.
• Minimize wastage and control portioning to maintain food cost targets.

5. Staff Supervision & Training

• Guide, train, and supervise kitchen staff on SOPs, food handling, and hygiene.
• Conduct on-the-job training for new hires.
• Provide feedback and report attendance or performance issues.

6. Coordination & Communication

• Act as the bridge between kitchen and front-of-house teams for smooth service flow.
• Communicate production quantities for daily operations and special events.
• Work closely with management on menu changes, new dish trials, and operational improvements.

7. Administrative Duties

• Complete daily kitchen checklists and temperature logs.
• Assist in scheduling and manpower planning when required.
• Support stock-taking exercises and operational audits.

Job Requirements

• 2-3 years of kitchen experience supervisory experience preferred.
• Strong knowledge of food preparation, hygiene, and kitchen operations.
• Able to lead a team, communicate clearly, and handle fast-paced environments.
• Ability to work shifts, weekends, and public holidays as required.
• Physically fit and able to handle kitchen duties.

Core Competencies

• Leadership & teamwork
• Time management
• Attention to detail
• Food hygiene knowledge
• Problem-solving skills