Reports To: Head Chef / Executive Chef
Job Summary
The Kitchen Supervisor supports daily kitchen operations, ensuring food quality, safety, and
staff performance meet established standards.
Key Responsibilities
Supervise kitchen staff during shifts
Assist in menu preparation and plating standards
Enforce sanitation and hygiene standards
Monitor food quality and presentation
Manage inventory and stock rotation (FIFO)
Train and coach junior staff
Requirements
3–5 years’ experience in a commercial kitchen
Culinary certification (HEART/NSTA Trust or equivalent preferred)
Strong leadership skills
Knowledge of Jamaican and international cuisine
Compliance Requirements (Jamaica)
Valid Food Handlers Permit
Compliance with Public Health Food Handling Regulations
Knowledge of HACCP principles