Job Summary

The Kitchen Supervisor oversees the daily operations of the kitchen, ensuring high standards of food quality, hygiene, and efficiency. They coordinate with chefs, cooks, and stewards to maintain smooth kitchen workflow, manage inventory, enforce food safety procedures, and support the Head Chef in planning and supervision.

Key Responsibilities

• Supervise and coordinate the activities of kitchen staff, including cooks, commis, and stewards.

• Ensure that all dishes are prepared according to standard recipes, portion sizes, and presentation guidelines.

• Maintain cleanliness, organization, and sanitation of the kitchen and food preparation areas.

• Monitor food preparation and cooking times to ensure timely service.

• Assist in menu planning, costing, and inventory management.

• Inspect food supplies, ingredients, and storage areas to ensure quality and freshness.

• Train and motivate kitchen staff on cooking techniques, hygiene, and safety standards.

• Enforce compliance with HACCP and local food safety regulations.

• Assist in controlling food costs, minimizing waste, and managing portion control.

• Coordinate with service and purchasing departments for smooth kitchen operations.

• Handle staff scheduling, attendance, and performance feedback.

• Report maintenance issues, equipment faults, or shortages to management promptly.

Preferred Skills

• Experience in [specify cuisine type – e.g., continental, Indian, multi-cuisine, etc.].

• Knowledge of food cost control and kitchen budgeting.

• Team-building and conflict-resolution skills.

• Ability to train and mentor junior kitchen staff.