Kitchen Supervisor

Key Responsibilities

• Supervise and coordinate the daily activities of kitchen staff.
• Assign duties and schedules to kitchen employees based on operational requirements.
• Ensure food is prepared, cooked, and presented according to quality and company standards.
• Monitor food portions, preparation methods, and consistency.
• Maintain high standards of cleanliness, sanitation, and food safety in the kitchen.
• Ensure compliance with health and safety regulations.
• Monitor inventory levels and assist with ordering and receiving food and kitchen supplies.
• Check the quality and freshness of ingredients and properly store food items.
• Minimize food waste and control kitchen operating costs.
• Train, guide, and motivate kitchen staff.
• Monitor staff performance and address operational or performance issues appropriately.
• Ensure kitchen equipment and utensils are properly used, cleaned, and maintained.
• Coordinate with servers, management, purchasing, and other departments to ensure smooth operations.
• Handle customer or service-related concerns involving food quality or preparation when necessary.
• Complete kitchen reports, inventory records, and other required documentation.
• Assist the Head Chef or Kitchen Manager with menu