KITCHEN SUPERVISOR/ CHEF

KITCHEN SUPERVISOR/ CHEF

REPORTING RELATIONSHIP

Reports to: Operations Manager

Supervises: Kitchen Team (Cooks, Stewards)    

Liaise internally with: Directors/ Managers/ Supervisors and all work teams.

Liaise externally with: Equipment technicians, Suppliers, Guests, etc.

QUALIFICATION AND EXPERIENCE

• Heart Trust/NTA Certification in Culinary Food Preparation Level 3 or equivalent   
• Extensive experience in Range/Line/Pastry/a la carte’ cooking, preferably in the Hotel Industry
• Previous experience in Kitchen Management and Supervision
•  3-5 years’ experience as a Sous Chef or equivalent with at least 2 years at the supervisory level, preferably in the Hotel Industry.

SKILLS REQUIREMENT/KEY COMPETENCIES

• Culinary skills in Plate Design, Carving and Decorating, Menu writing, Portion Control
• Knowledge in Kitchen Management-Hygiene, Storage, Inventory control, Prep & Service Rush
• Experience in Commercial Food Preparation, Weddings, Banquets, etc.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Compliance with equipment operating instructions; good organizational and time management skills
• Ability to interact positively with supervisors, management, team members, guests, and the public to promote a team effort and maintain a positive and professional approach.
• Good communication skills, both spoken and written; Computer Savy.

CORE FUNCTIONS

• In summary, the Kitchen Supervisor is a hands-on working supervisor role responsible for all food production in the Restaurant and outdoor BBQ/Smoke/Pizza Station including the day-to-day Kitchen management and supervision focusing on productivity, cost-efficiency with the highest professional food quality.
• The role is key for maximizing guest satisfaction with optimal service delivery.
• Flexible with schedule and able to adapt to last-minute changesProvide requisite training for support staff as required.
• Highlighting presentation with particular emphasis on a variety of garnishes
• Ensure strict adherence to the menu preparation guides and updating as required.
• Adherence to procedures, compliance with health/safety requirements and sanitation standards.
• Completion of designated assignments (Weddings, banquets) in accordance with all stated requirements
• Make recommendations for improvement in the quality, variety, service delivery, menu planning, specials.
• Document standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs; exercises portion control for all items served.
• Adhere to the Hotel’s policies, attention to detail regarding the sustainability program.

PERFORMANCE CRITERIA

• Measurable results achieved against targets set.
• Compliance with approved operating procedures/standards
• Commitment to results, Functional Competency, Integrity & Work Ethics
• Quality service delivery and Customer service

SUPERVISORY DUTIES IN CONTROL OF KITCHEN

• Ensure that the quality of all food coming out of the kitchen is to the agreed standards.Ensure the preparation of menu meals in 20-25min maximum turnaround time.
• Ensure the presentation, temperature, and portions of meals meet the required standards.
• Ensure strict adherence to the prescribed menu preparation guides and update with pictures.
• Master the preparation and delivery of all new cocktail menu items, appetizers, specials, etc.
• Ensure that Muffins and breads are made fresh daily in addition to soups, salads, etc.
• Ensure accurate portion control, packaging, storage of all menu items meet agreed standards.
• Ensure proper kitchen management as it relates to Hygiene,cleanliness, storage, prep areas, etc.
• Periodically visit dining area to check on guests ‘experience Direct the food preparation of designated assignments (Weddings, Events, etc.)
• Ensure the proper cleanliness of all Food Preparation and Ware Washing Equipment
•  Ensure Pizza Dough is always available and supervise the quality control.
• Monitor all Kitchen Refrigeration Equipment to ensure efficient operation.
• Maintain efficient control of all Kitchen Inventory and Stocks, minimize food and supply wastage.
• Continually update procedures to enhance and measure quality, also ensuring accountability.
• Interview, select, train, supervise, counsel, and discipline all employees in the Kitchen department.
• Carry out daily Kitchen equipment inspections to ensure that all facilities are operating efficiently.
• Evaluate food products to ensure that quality standards are consistently attained.
•  Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Issue work instructions to kitchen Team as it relates to Food Preparation, Cooking assignments, etc.
• Manage preparation, monitor outdoor BBQ/Smoke/Pizza station for quality control, service delivery.

SPECIFIC DUTIES-CHEF

• Carry out the food preparation of menu items, designated assignments (Weddings, Banquets, etc.)Cook and directly supervise the cooking of menu items that require detailed preparation.
• Carry out work instructions as it relates to service rush assignments under pressure.
• Able to prepare dishes for different dietary needs (vegan, gluten-free.); experience working with diverse clients
• Skilled in cooking a variety of meals, including international dishes, hors d’oeuvres, breads, desserts, and pastries.
• Exercise care and safety in carrying out activities, use provisions efficiently avoiding wastage, return unused items to storage and cleanup work area on completion are standard operating procedures for all assignments.
• Carrying out any other duties required to ensure the efficient and effective operations of the Hotel.
• Ensure that all kitchen maintenance problems are reported and followed up on in a timely manner.
• Requisition of kitchen stocks, inventory as necessary from the stores to ensure correct stock levels.
• Ensure that your Food Handler’s permit is valid and kept up to date.

SCHEDULE

• Hours of work – Six (6) days per week: 7:00am-2:40pm/1:40pm-9:20pm/2:40pm– 10:20pm, One (1) hr Lunch
• Ability to come to work regularly and on time, to follow directions, to take criticism, get along with team members, supervisors and management treating them with respect and courtesy.
• Duties may on occasion require going over normal shift hours but there are no overtime payments attached to Supervisory positions unless specifically authorised by management. Shifts are subject to change without notice.
• Any other duties requested by management and/or the Directors.