Kitchen Supervisor

Key Responsibilities

• KOT Management: Monitor, prioritize, and sequence incoming KOTs to ensure dishes are prepared in the correct order.
• Order Coordination: Act as the bridge between service staff and line cooks, communicating modifications, rush orders, or allergy alerts.
• Quality & Portion Control: Inspect outgoing plates and parcel orders for presentation, accuracy, temperature, and standard portion sizes.
• Workflow Supervision: Direct station cooks and prep workers to prevent bottlenecks during peak dining hours.
• Packaging & Dispatch: Ensure parcel and delivery orders are properly packed, labeled, and dispatched without delay.
• Inventory Tracking: Record raw material usage, report stock shortages, and assist with daily kitchen logs.

Requirements & Skills

• Experience: 1–3 years working in a fast-paced commercial kitchen, with specific experience handling POS/KOT systems.
• Communication: Clear, loud, and concise verbal communication under high-pressure conditions.
• Attention to Detail: High accuracy in reading tickets and matching orders to final plates.
• Hygiene & Safety: Knowledge of basic kitchen safety and food handling standards.