Kitchen Supervisor

Experience Required: 3 to 5 years in a commercial kitchen environment, as supervisory or senior cook capacity.

Reports To: Head Chef or Kitchen Manager

Key Responsibilities

• Team Leadership: Supervise, train, and mentor line cooks, prep cooks, and kitchen porters. Lead daily shift briefings and delegate station tasks.
• Operations & Service: Oversee food production and prep work during peak service hours. Ensure speed, precision, and consistency of all outgoing dishes.
• Quality & Safety Compliance: Enforce strict hygiene, sanitation, and food safety regulations (such as HACCP or local health codes). Monitor food temperatures, freshness, and presentation standards.
• Inventory & Stock Management: Track inventory levels, conduct stock counts, and rotate food stock properly to minimize waste. Assist with ordering supplies and checking deliveries.
• Cost & Waste Control: Help manage portion control and batch preparation to stay within operational budgets.

Qualifications & Requirements

• Experience: 3 to 5 years of hands‑on culinary experience in a fast‑paced restaurant, hotel, or catering environment.
• Certifications: Valid Food Safety & Hygiene certification (e.g., Level 2/3 or ServSafe Manager).
• Skills: Strong knowledge of cooking methods, kitchen equipment, and food allergen protocols. Excellent communication and time‑management abilities

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