Kitchen Supervisor

Kitchen Supervisor

The Kitchen Supervisor ensures through supervision and organization that food is prepared and presented in accordance with established standards and that a high degree of cleanliness exists throughout the kitchen areas.

Responsible for the smooth running of the day-to-day kitchen operation, the Kitchen Supervisor liaises with the Pastry Chef, Sous Chefs, and Manager for timely food preparation and appropriate presentation. This role also involves coordinating with Stewards to ensure cleanliness and hygiene standards, and ensuring all equipment is in proper working order.

The Kitchen Supervisor is responsible for the efficient day-to-day operation of the kitchen including food preparation, cooking, presentation, supervision, training, and storage. Additionally, the role involves providing input on disciplinary actions relating to all kitchen and stewarding staff.

Key Responsibilities

Operational Excellence

• Supervise the work of kitchen staff on a specific shift to ensure food preparation, organization, and presentation standards are followed.

• Ensure that kitchen equipment is in proper working order and issue maintenance orders for repairs.

• Train staff in accordance with planned training programs and correct production errors or methods as found necessary.

• Maintain waste to a minimum and ensure portion control is followed to achieve the required food cost percentage.

• Initiate and participate in creative selling, merchandising, decoration, and presentation ideas.

• Assist in developing new menus and recipes.

Hygiene & Cleanliness

• Liaise with the Kitchen department to ensure a high standard of cleanliness, as per UAE standards, is maintained in the kitchen, its fixtures, and equipment.

• Order fresh and dry goods daily to avoid spoilage and wastage, maintaining quality and freshness.

• Maintain stocks at Par Levels.

• Liaise with Managers regarding food preparation and presentation, special menus, and seasonal specialties.

Cost Management

• Minimize Food Cost and maintain it below identified levels and percentages as per targets set by the Managing Partner.

• Determine with the Sous Chef the quality of supplies for the kitchen.

Meetings & Training

• Attend weekly meetings and briefings as and when scheduled.

• Attend training sessions as and when scheduled.

Health, Safety & Security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.

• Be aware of Restaurant policies and procedures relating to health, hygiene, and fire life safety, and ensure direct reports do the same.

• Familiarize with emergency exits and evacuation procedures.

Financial Management

• Under the assistance of the Restaurant Manager, work to achieve the budget by monitoring and controlling departmental operations, considering restaurant revenue and expenditure.

• On an ongoing basis, control and analyze departmental costs to ensure performance against budget, implementing corrective measures where necessary to produce positive business results.

General

• Comply with the company’s corporate code of conduct.

• Familiarize with company values and model desired behaviors.

• Perform tasks as directed by Management in pursuit of the achievement of business goals.