Reporting to                                      : Kitchen Manager

Job Objective                                     : Oversee the daily operations of our establishment’s kitchen staff. As the Kitchen Supervisor, will be responsible for overseeing food

preparation, ordering supplies, scheduling shifts, and monitoring inventory levels.

Authorized to                                    : Take feedback from customers / clients.

Internal Relations                            : All Internal Department.

External Relation                             : Customers / Clients

Core / Primary Duties:

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Performs a variety of food service operations as directed by the Kitchen supervisor. Trains and develops kitchen staff in vocational training who are all assigned to the kitchen supervisor of coordinating and supervising restaurant’s kitchen staff according to food safety standards. Their duties include training and scheduling cooks & staff, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.

§ Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

§ Make employment and termination decisions including interviewing, evaluating and disciplining kitchen personnel as appropriate.

§ Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

§ Fill in where needed to ensure guest service standards and efficient operations.

§ Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

§ Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

§ Work with general manager & restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.

§ Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

§ Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

§ Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

§ Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

§ Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

§ Responsible for training kitchen personnel in cleanliness and sanitation practices.

§ Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

§ Check and maintain proper food holding and refrigeration temperature control points.

§ Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. To be successful in this role, the ideal candidate will have proven culinary and management experience. In addition to being an excellent communicator and should also demonstrate outstanding leadership and organizational abilities.

Serves as a role model to staff by actions, gestures, appearance, manners, language and general conduct. These duties are not exclusive and with consideration of the job requirements and the employee’s skills, this job description can be added to or taken away from at the discretion of the employee’s immediate supervisor.

Skills:

Leadership & Interpersonal skills. Conflict resolution. Attention to detail. Financial understanding. Physical stamina to withstand a full shift potentially on their feet. Excellent understanding of various innovative cooking methods, ingredients, equipment and procedures. A food handler's license. Sound knowledge of food health and safety regulations. The ability to stand for extended periods if requires. The ability to work in a fast-paced environment. The ability to lead a team. Excellent organizational and time management skills. Effective communication skills. Accuracy and speed in executing assigned tasks. Familiar with industry’s best practices. A strong base of culinary knowledge.

Skills

Educational Qualification :              Minimum Higher Secondary Education or Diploma / Degree in Hospitality / Catering / Hotel Management (Preferred)

Professional Experience :              Minimum of 5 years of experience in various cuisine & kitchen positions including food preparation, line cook, fry cook, sous chef,

juice & smoothie’s maker, pastry chef and expediter. At least 6 months experience in a similar capacity.

Language :              Excellent English written and verbal communication skills.

Age :              26 to 35.

Technical Qualification :              Proficiency in MS Office and Should good with numbers & measurements.

Additional Qualification :              Certificate in culinary arts or related field and any food and safety training will be added advantage.