Kitchen Supervisor

Key Responsibilities:

Kitchen Operations Management

·        Oversee operations in a designated section of the kitchen.

·        Ensure all dishes are prepared according to P.E. recipes and quality standards.

·        Ensure food is prepared, plated, and presented efficiently and timely during service.

·        Supervise and support kitchen staff during service to ensure all dishes are prepared on time.

·        Maintain cleanliness and organization of the assigned section, adhering to hygiene and food safety standards.

Team Supervision and Training

·        Supervise, train, and develop junior kitchen staff in the assigned section.

·        Delegate tasks effectively, ensuring each team member understands their responsibilities.

·        Ensure that staff adhere to uniform and safety standards.

·        Assist in conducting training and development programs for the kitchen team to maintain high standards.

Food Quality and Preparation

·        Ensure that all food items are prepared according to recipe specifications, with a focus on consistency and quality.

·        Perform regular checks on food quality, portion sizes, and presentation.

·        Actively engage in prep and cooking activities as required to ensure smooth operations during busy shifts.

·        Oversee the preparation of special menu items or seasonal dishes as directed by the Head Chef.

 Inventory and Waste Management

·        Manage the stock levels in the designated section, ensuring proper rotation and minimizing waste.

·        Complete stock and inventory checks as directed by the Head Chef.

·        Monitor food usage, wastage, and portion control, reporting discrepancies as necessary.

·        Ensure food ordering guides are accurately followed and inventory is stocked efficiently.

NSF/QA Documents: Ensure all required quality assurance and NSF (National Sanitation Foundation) documentation is up to date and followed.

 Food Safety and Cleanliness

·        Ensure compliance with local food safety and hygiene regulations.

·        Oversee the cleanliness of the assigned kitchen area, ensuring it is maintained throughout the shift.

·        Follow up on Daily Cleaning Schedules and ensure all tasks are completed.

·        Ensure all kitchen equipment and tools are cleaned and sanitized per required standards.

·        Assist in completing daily line checks to ensure that all health and safety standards are met.

·        Ensure all non-food and food storage shelves are organized and well-maintained.

·        Collaboration with Front of House (FoH) and Other Kitchen Stations

·        Collaborate with the Head Chef and other kitchen sections to ensure timely and efficient service.

·        Communicate with the RGM and front-of-house team to ensure smooth order execution and guest satisfaction.

·        Monitor and manage kitchen tickets, ensuring all orders are completed accurately and on time.

·        Ensure that all dishes are sent to the pass on time and that the FoH team is kept informed of any issues.

·        Reporting and Documentation

• Maintain accurate records for all food prep, orders, and wastage.
• Assist in managing visitors’ logs and ensure proper documentation of kitchen activities.
• Ensure all daily line checks and inventory checks are completed accurately and communicated effectively to the Head Chef and RGM.

·        Prep Stations & Functions

• Ensure all prep stations are organized and fully stocked to meet service demands.
• Oversee preparation functions to ensure the kitchen is prepared for each shift, with all ingredients and equipment in place.