POSITION OVERVIEW:
The Kitchen Supervisor will play a key role in assisting the Sous Chef & Head Chef in overseeing kitchen operations, maintaining high standards of food quality, and ensuring the smooth functioning of the kitchen.
KEY RESPONSIBILITIES:
Enforcement of Health and Hygiene Standards:
- Ensure strict adherence to health and hygiene regulations and standards in all kitchen activities.
- Monitor and enforce proper sanitation practices among kitchen staff to uphold cleanliness and safety standards.
Food Preparation and Presentation:
- Assist the Station Chef according to established standards and recipes.
- Ensure that all dishes are prepared and presented to the highest quality standards.
Quality Control and Inventory Management:
- Receive deliveries and inspect all incoming items to ensure they meet quality standards.
- Monitor food quality throughout the cooking process and address any issues promptly.
- Implement portion control measures and monitor waste to optimize efficiency and minimize costs.
Menu Development and Staff Training:
- Collaborate with the culinary team in designing food and drink menus that reflect seasonal ingredients and culinary trends.
- Assist in scheduling staff shifts and coordinating kitchen operations to ensure adequate coverage during service hours.
- Provide training and guidance to new employees, ensuring they are proficient in kitchen procedures and safety protocols.
Problem Solving and Leadership:
- Act as a proactive problem solver, addressing any issues or challenges that arise in the kitchen.
- Assume leadership responsibilities in the absence of senior kitchen staff and effectively manage kitchen operations.
REQUIREMENTS:
Able to handle Non-Halal food
Has experience in managing staff
