Kitchen Supervisor

Kitchen Supervisor

JOB DESCRIPTION

Position:                      Chef

Reports to:                Kitchen Supervisor

Summary:

The Chef –    reports directly to Kitchen Supervisor. The Chef will be responsible for designing menus, preparing high-quality meals, and maintaining kitchen efficiency. The Chef will oversee kitchen operations, ensure food safety standards, and lead the culinary team to deliver exceptional dining experiences.

Duties and Responsibilities:

• Plan and prepare a variety of high-quality dishes, ensuring taste, presentation, and adherence to recipes
• Oversee the daily operations of the kitchen, including food preparation, cooking, and plating.
• Develop innovative and seasonal menus while maintaining cost-efficiency and minimizing waste.
• Ensure compliance with food safety and sanitation standards, maintaining a clean and organized kitchen environment.
• Monitor inventory levels, order supplies, and manage kitchen stock to ensure uninterrupted service.
• Train, supervise, and mentor kitchen staff to ensure consistency and efficiency in operations.
• Collaborate with management to plan special events, promotions, or catering menus.
• Adjust recipes and cooking techniques to meet dietary restrictions or customer preferences.
• Maintain a positive work environment, encouraging teamwork and professional development among the kitchen staff.
• Manage kitchen budgets, including food costs, labor, and waste reduction efforts.

Knowledge, Skills & Abilities:

• Extensive knowledge of various cooking techniques, cuisines, and food presentation.
• Strong understanding of food safety regulations, sanitation practices, and kitchen safety protocols.
• Excellent organizational and time management skills to handle multiple tasks in a high-pressure environment.
• Creativity and innovation in menu planning and recipe development.
• Effective communication and leadership skills to manage and motivate kitchen staff.
• Ability to troubleshoot and solve problems quickly and efficiently in a fast-paced kitchen setting.
• Proficiency in using kitchen equipment and tools, as well as managing kitchen inventory and supplies.

Education & Experience:

• A degree or diploma in Culinary Arts or a related field is preferred.
• Proven experience as a chef or in a similar role, with at least 3–5 years of experience in a professional kitchen.
• Experience in menu creation, budgeting, and cost control.
• Certifications in food safety, sanitation, and allergen awareness are highly desirable.
• Previous experience in managing a team of kitchen staff is an asset.