Kitchen Supervisor

Job Description

Role & responsibilities Key Responsibilities: Kitchen Management: Oversee kitchen operations, ensuring smooth workflow and efficiency. Menu Planning: Assist in designing and implementing menus, maintaining quality and cost control. Kitchen Supervision: Monitor food preparation, cooking, and presentation to maintain consistency and quality standards. Manpower Handling: Manage kitchen staff, assign duties, and ensure proper training and discipline. Compliance & Hygiene: Ensure adherence to food safety, sanitation, and regulatory guidelines. Complaint Handling: Address customer and staff concerns related to food quality, hygiene, and service. Inventory & Cost Control: Monitor stock levels, reduce waste, and optimize resource utilization. Preferred candidate profile Bachelor's degree in Hotel Management / Catering or a related field. Minimum 2 years of experience in kitchen management or a similar role. Strong leadership, organizational, and communication skills. Ability to work in a fast-paced environment and handle pressure efficiently. Knowledge of food safety regulations and best practices. Compensation & Benefits: Competitive salary based on experience. Opportunities for career growth and skill development.