Kitchen Supervisor

Role & responsibilities

Key Responsibilities:

• Kitchen Management: Oversee kitchen operations, ensuring smooth workflow and efficiency.
• Menu Planning: Assist in designing and implementing menus, maintaining quality and cost control.
• Kitchen Supervision: Monitor food preparation, cooking, and presentation to maintain consistency and quality standards.
• Manpower Handling: Manage kitchen staff, assign duties, and ensure proper training and discipline.
• Compliance & Hygiene: Ensure adherence to food safety, sanitation, and regulatory guidelines.
• Complaint Handling: Address customer and staff concerns related to food quality, hygiene, and service.
• Inventory & Cost Control: Monitor stock levels, reduce waste, and optimize resource utilization.

Preferred candidate profile

• Bachelor's degree in Hotel Management / Catering or a related field.
• Minimum 2 years of experience in kitchen management or a similar role.
• Strong leadership, organizational, and communication skills.
• Ability to work in a fast-paced environment and handle pressure efficiently.
• Knowledge of food safety regulations and best practices.

Compensation & Benefits:

• Competitive salary based on experience.
• Opportunities for career growth and skill development.