Kitchen Supervisor

• Shift Supervision: Oversee daily food preparation and station operations during shifts, ensuring orders are executed quickly and accurately.
• Quality & Portion Control: Inspect raw and cooked food items to maintain strict quality, freshness, and portion standards before they leave the kitchen.
• Staff Guidance & Training: Support the onboarding and training of new kitchen staff, demonstrating proper cooking techniques and safety protocols.
• Stock & Equipment Monitoring: Check daily prep levels, monitor refrigeration temperatures, report equipment maintenance needs, and assist with stock rotation (FIFO method).
• Hygiene & Safety Enforcement: Ensure staff wear proper personal protective equipment (PPE), follow sanitation guidelines, and keep workstations clean throughout the shift.

Desired Candidate Profile

• Experience: Minimum 2–3 years of experience as a line cook, chef de partie, or

  assistant supervisor in a busy commercial kitchen.

• Certifications: Valid Food Safety certification.

• Skills: Excellent multi-tasking skills, strong attention to detail, leadership presence

  on the line, and the ability to communicate effectively with team members.