KITCHEN SUPERVISOR

About the role

The Kitchen Supervisor is responsible for the overall supervision and daily operations of the kitchen. The position ensures that food preparation, cooking, plating, sanitation, inventory control, portioning, food quality, and kitchen procedures are consistently followed according to company standards. The Kitchen Supervisor provides direct leadership to kitchen personnel, assigns duties, monitors employee performance, ensures proper food handling and safety practices, and coordinates with the Store Supervisor/Manager regarding operational concerns, inventory requirements, staffing, and other kitchen-related matters.

Key responsibilities

• Supervise the overall daily operation of the kitchen and ensure that all kitchen stations are properly staffed and operational during the assigned shift
• Assign specific duties and workstations to kitchen personnel based on operational requirements
• Monitor the preparation, cooking, plating, and release of food orders
• Ensure that all food is prepared according to approved recipes, procedures, serving portions, and presentation standards
• Monitor ticket/order times and coordinate with service staff to minimize delays
• Ensure proper coordination between the kitchen, cashier, service crew, bar, and management
• Monitor daily kitchen inventory and stock levels, and prepare or assist in preparing requisitions for ingredients, supplies, and kitchen materials
• Ensure that all kitchen personnel maintain proper personal hygiene and enforce proper handwashing and food-handling procedures
• Ensure that food-contact surfaces, equipment, utensils, refrigerators, storage areas, floors, walls, and other kitchen areas are regularly cleaned and sanitized
• Supervise and guide kitchen personnel during assigned shifts, provide coaching and on-the-job training, and monitor compliance with company policies

About you

• At least Senior High School graduate; preferably with a degree, certificate, or training related to Culinary Arts, Hospitality Management, Food Service, or a related field
• Preferably with at least 2–3 years of experience in restaurant, café, food service, or commercial kitchen operations
• Previous experience as a Senior Cook, Chef de Partie, Lead Cook, or Kitchen Supervisor is an advantage
• Strong kitchen operations knowledge and food preparation and cooking skills
• Knowledge of food safety and sanitation
• Inventory and stock-control skills
• Leadership and team-management skills
• Good communication skills and problem-solving ability
• Ability to work under pressure and manage peak-hour operations
• Attention to detail and good organizational skills