Kitchen Supervisor

Roles & Responsibilities

Job Description:

• Manage the daily activities of the kitchen to ensure smooth and efficient food preparation and service.
• Lead and motivate kitchen staff while ensuring proper staffing and shift scheduling.
• Ensure all dishes meet company standards for taste, presentation, and hygiene.
• Monitor ingredient inventory levels, place orders, and minimize food wastage through effective stock rotation.
• Enforce strict hygiene and sanitation practices to comply with food safety regulations and internal policies.
• Onboard and provide ongoing training to new kitchen staff on SOPs, food handling, and safety procedures.
• Work closely with service staff and managers to ensure timely and accurate food delivery and customer satisfaction.
• Ensure all kitchen equipment is in good working condition and report any issues promptly for repair or replacement.
• Any ad hoc duties assigned by management
  

Job Requirements:

• Minimum 2–3 years of experience as a Kitchen Supervisor or Senior Cook in a fast-paced environment.
• Ability to lead a team, resolve conflicts, and maintain a positive working environment.
• Familiarity with SFA and local food safety regulations.
• Able to multitask and prioritize effectively during busy operations.
• Willing to work shifts, including evenings and weekends, based on business needs.

Tell employers what skills you have

Staff Training
Timely Delivery
Managing Food Stock
Evaluate Business Needs
Food and Beverage Safety, Hygiene and Security
Food and Hygiene Policies
Conflict Resolution
Motivate Staff
Repair Issues
Multitasking
Team Leadership
Presentation
Placing Orders
Food and Beverage Quality Audit and Compliance