Key Responsibilities of a Kitchen Supervisor:
Supervision and Management:
Directing and supervising the work of kitchen staff, including cooks, dishwashers, and other food preparation personnel. This includes assigning tasks, training new hires, and evaluating performance.
Food Quality and Safety:
Ensuring adherence to food safety standards, monitoring food preparation and cooking processes, and addressing any safety concerns.
Inventory Management:
Maintaining accurate inventory records, ordering supplies, and ensuring that all necessary ingredients are stocked for service.
Kitchen Operations:
Overseeing the daily operation of the kitchen, including food preparation, cooking, serving, and cleaning.
Menu Planning:
Collaborating with the chef to plan menus and ensure that all menu items are prepared according to specifications.
Staff Management:
Scheduling staff, managing payroll, and addressing any staff-related issues.
Customer Relations:
Addressing customer complaints or queries related to the kitchen.
Additional Responsibilities:
Maintaining a clean and hygienic kitchen environment.
Ensuring proper storage and rotation of food items.
Following food handling procedures and regulations.
Training staff on proper cooking techniques and safety procedures.
Monitoring labor costs and ensuring adherence to budget.
Participating in hiring and interviewing new staff.
Assisting with food preparation and cooking when needed.