The Kitchen Supervisor is responsible for overseeing daily kitchen operations, ensuring food quality, hygiene standards, and smooth coordination between kitchen staff. This role supports the Head Chef/Management in maintaining efficiency, consistency, and compliance with food safety regulations.
Key Responsibilities:
- Supervise daily kitchen operations, including food preparation and cooking processes
- Ensure all dishes are prepared according to company standards and recipes
- Monitor food quality, presentation, and portion control
- Maintain high standards of cleanliness, hygiene, and food safety in compliance with local regulations
- Lead, train, and guide kitchen staff to ensure efficiency and teamwork
- Assist in inventory control, stock ordering, and minimizing food wastage
- Ensure proper storage of ingredients and monitor stock levels
- Coordinate with front-of-house team to ensure smooth service flow
- Assist in scheduling kitchen staff and managing manpower allocation
- Report operational issues to management and suggest improvements
Requirements:
- Minimum 2-4 years of relevant kitchen experience, preferably in a supervisory role
- Knowledge of food safety and hygiene standards
- Ability to work in a fast-paced environment
- Good teamwork and communication skills
- Basic understanding of inventory and cost control
Working Hours:
- 5-6 days work week, including weekends and public holidays
- Shift-based schedule
Additional Notes:
- Hands-on role requiring active involvement in food preparation and kitchen operations
