Kitchen Supervisor

This will involve ensuring that all food, health and safety requirements are met. Your job may also require you to hire new staff, train them, and create schedules that reflect the dynamic needs of the restaurant.

Kitchen Supervisor

CocoLaPalm is seeking to hire an experienced Kitchen supervisor to join our team. This individual will be required to perform a variety of managerial functions by providing our guests with consistently high-quality dining experience. To do this, you will need to motivate our staff and demonstrate superior customer service skills.

As a supervisor, you will be required to assist our team meet its standards for quality and profitability. This will involve ensuring that all food, health and safety requirements are met. Your job may also require you to hire new staff, train them, and create schedules that reflect the dynamic needs of the restaurant.

Duties and Responsibilities:

• Trains and motivates culinary staff to meet and exceed established food preparation standards consistently.
• Teaches food preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the outlet.
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Provide direction for all day-to-day operations in the outlet.
• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead and direct kitchen staff.
• Demonstrate honesty, and integrity, and also lead by example.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop subordinates to accept responsibility and meet clearly defined goals and objectives.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the outlet.
• Determines how food should be presented and creates decorative food displays with the F & B Manager.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and the right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared consistently and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all staff in the area.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving, and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation, and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production, and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Have daily shift line ups with front of the house and back of the house team members.
• Identifies the developmental needs of kitchen and sanitation staff and provides coaching, mentoring, and helps them to improve their knowledge or skills.
• Trains kitchen team the fundamentals of good cooking and excellent plate presentations. Also, assist with the interview and hire of new applicants for the kitchen.
• Frequently review finished products for quality and presentation before the orders are sent to guests.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.
• Ensure that there is minimum usage of your cell phone within the work area.
• Maintain food cost within the outlet by controlling cost and food wastage while utilizing all the documents to support the overall control (spoilage sheet, par sheet, etc.,)
• Ensure recipes are in place for all dishes prepared in the outlet.
• Oversee the compliance with all sanitation practices, including but not limited to cleanliness, storing, food handling, chemical handling and pest management.
• Any other duties assigned.

Kitchen Supervisor Requirements:

• High school diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.
• 5 Years experience in a similar position at a 4-5 star hotel or restaurant.
• Ability to work all stations in kitchen.
• Food handling certificate.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations.
• Ability to provide legible communication.
• Knowledge of food cost controls.