Restaurant Supervisor

Responsibilities:

• Lead and manage the kitchen team, including recruitment, training, and supervision of kitchen staff.

• Develop and implement menus that align with seasonal availability, customer preferences, and restaurant standards.

• Ensure the consistent preparation and presentation of all food items.

• Monitor food costs and work towards minimizing waste.

• Maintain inventory levels and order supplies as needed.

• Ensure compliance with food safety and hygiene regulations.

• Collaborate with restaurant management on budgeting, planning, and achieving financial goals.

• Handle customer inquiries and concerns regarding food and kitchen operations.

• Foster a positive and professional kitchen environment.

·   Menu Development:

• Create Menus: Develop and plan menus that are innovative, seasonal, and align with the restaurant’s concept and target audience.

• Recipe Development: Design recipes, ensure standardization of dishes, and maintain consistency in taste, portion size, and presentation.

·   Kitchen Management:

• Staff Supervision: Lead and manage kitchen staff, including hiring, training, scheduling, and performance evaluation.

• Workflow Management: Organize and supervise kitchen workflow to ensure efficient and timely preparation of food.

• Inventory Control: Monitor and manage inventory levels of food supplies, ordering ingredients and kitchen equipment as needed.

• Cost Control: Monitor food and labour costs to meet budgetary goals and maintain profitability.

• Health and Safety Compliance: Ensure adherence to health and safety regulations and maintain cleanliness standards in the kitchen.

·   Food Preparation and Cooking:

• Food Quality: Oversee the preparation, cooking, and presentation of food to ensure high quality and visual appeal.

• Specialty Dishes: Prepare specialty dishes and supervise the preparation of complex recipes.

• Taste Testing: Regularly taste and evaluate food prepared to maintain consistent quality and flavor.

·   Customer Service and Communication:

• Customer Interaction: Interact with customers, handle inquiries, and address any concerns regarding food quality and service.

• Communication: Maintain open communication with front-of-house staff and management to ensure smooth service and guest satisfaction.

·   Menu Costing and Pricing:

• Cost Analysis: Analyse menu pricing and food costs to maximize profitability while ensuring competitive pricing.

• Menu Engineering: Use data and feedback to adjust menus, improve profitability, and meet customer demand.

·   Creative Input and Innovation:

• Menu Innovation: Stay updated on culinary trends, experiment with new recipes, and introduce innovative dishes to enhance the restaurant’s reputation.

• Collaboration: Work closely with the team to develop marketing strategies and promotional events centered around food offerings.

·   Training and Development:

• Training Programs: Develop and implement training programs to enhance the skills and knowledge of kitchen staff.

• Skill Enhancement: Mentor and coach kitchen staff to improve performance and foster a positive work environment.

·   Adherence to Regulations:

• Regulatory Compliance: Ensure compliance with local health and safety regulations, food handling procedures, and sanitation standards.

·   Event Coordination:

• Special Events: Plan and execute special events, such as catering and private parties, ensuring smooth operation and customer satisfaction.

·   Continuous Improvement:

• Feedback: Seek feedback from customers and staff to continually improve food quality, service, and operational efficiency.

• Self-Development: Stay updated on industry trends, techniques, and best practices to enhance culinary skills and knowledge.

• Overall, a head chef plays a pivotal role in the culinary success of a restaurant, combining culinary expertise with managerial skills to ensure exceptional dining experiences and operational excellence.

• It is a Full Time రిటైల్ / కౌంటర్ అమ్మకాలు job for candidates with 1 - 2 years of experience.