The kitchen supervisor will be responsible for overseeing a small army of kitchen staff and overseeing the day to day running of the kitchen, including cleaning the equipment, checking supplies and rotating food stock.
Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and utilizing food surpluses and leftovers.
Managing and co-ordination of kitchen staff and activities
Control portion costs by working out the number of portions per food batch
Supervises cooks, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
Making sure the kitchen is safe and in hygienic conditions at all times
Organizing the inventory, storage, and distribution of foodstuffs and supplies
Helping to plan menus, apportion ingredients and use food surpluses
Must have a commercial cooking experience preferably for a restaurant or hotel, a vocational training in catering will be an added advantage although not compulsory.
Basic literacy skills
Creative and customer oriented.
Management or supervisory experience will be an added advantage