Kitchen Supervisor

Experience Required: 3 to 5 years in a commercial kitchen environment, as supervisory or senior cook capacity. Reports To: Head Chef or Kitchen Manager Key Responsibilities Team Leadership: Supervise, train, and mentor line cooks, prep cooks, and kitchen porters. Lead daily shift briefings and delegate station tasks. Operations and Service: Oversee food production and prep work during peak service hours. Ensure speed, precision, and consistency of all outgoing dishes. Quality and Safety Compliance: Enforce strict hygiene, sanitation, and food safety regulations (such as HACCP or local health codes). Monitor food temperatures, freshness, and presentation standards. Inventory and Stock Management: Track inventory levels, conduct stock counts, and rotate food stock properly to minimize waste. Assist with ordering supplies and checking deliveries. Cost and Waste Control: Help manage portion control and batch preparation to stay within operational budgets. Qualifications and Requirements Experience: 3 to 5 years of hands-on culinary experience in a fast-paced restaurant, hotel, or catering environment. Certifications: Valid Food Safety and Hygiene certification (e.g., Level 2/3 or ServSafe Manager). Skills: Strong knowledge of cooking methods, kitchen equipment, and food allergen protocols. Excellent communication and time-management abilities ..... full job details .....