Kitchen Supervisor

Key Responsibilities

• Supervise and coordinate activities of kitchen staff (chefs, cooks, helpers)
• Ensure food preparation meets quality, taste, and presentation standards
• Monitor inventory levels and coordinate ordering of supplies
• Enforce food safety, sanitation, and hygiene regulations (e.g., HACCP standards)
• Train new kitchen staff and provide ongoing coaching
• Schedule shifts and manage staff attendance
• Assist in menu planning and recipe standardization
• Handle customer feedback related to food quality
• Ensure proper use and maintenance of kitchen equipment
• Control food costs and minimize waste

Education & Experience

• Diploma or certification
• 2–5 years of kitchen experience, with at least 1 year in a supervisory role

Skills

• Strong leadership and team management abilities
• Good knowledge of food safety and hygiene practices
• Time management and multitasking skills
• Ability to work under pressure in a fast-paced environment
• Basic inventory and cost control knowledge
• Communication and interpersonal skills

Other Requirements

• Flexibility to work shifts, weekends, and holidays
• Physically fit (standing for long hours, lifting supplies)
• Familiarity with kitchen equipment and procedures