Experienced Hotel Kitchen Supervisor

The Hotel Kitchen Supervisor oversees the daily operations of the hotel kitchen, ensuring high-quality food preparation, presentation, and service. This role involves supervising kitchen staff, managing food costs, maintaining hygiene standards, and providing excellent customer service.

Key Responsibilities:

1. Kitchen Operations:
- Supervise kitchen staff, including cooks, chefs, and kitchen porters.
- Coordinate food preparation, presentation, and service.
- Ensure kitchen equipment is properly maintained and cleaned.
2. Food Quality and Safety:
- Implement and maintain high standards of food quality, presentation, and safety.
- Conduct regular kitchen inspections to ensure compliance with health and safety regulations.
- Monitor food storage, handling, and disposal procedures.
3. Staff Management:
- Recruit, train, and develop kitchen staff.
- Conduct performance evaluations, provide feedback, and discipline staff when necessary.
- Foster a positive and productive kitchen environment.
4. Inventory Management:
- Order and manage food supplies, equipment, and cleaning materials.
- Monitor inventory levels, reduce waste, and optimize stock usage.
5. Cost Control:
- Monitor and control food costs, labor costs, and other kitchen expenses.
- Implement cost-saving initiatives and optimize kitchen operations.
6. Customer Service:
- Ensure excellent customer service and respond to customer complaints.
- Collaborate with the front-of-house team to provide seamless service.
7. Hygiene and Cleaning:
- Maintain high standards of kitchen hygiene and cleanliness.
- Ensure compliance with health and safety regulations.
8. Menu Planning:
- Assist with menu planning, recipe development, and food presentation.
- Ensure menu items are prepared consistently and to high standards.
9. Reporting and Administration:
- Maintain accurate records of kitchen operations, including inventory, staff hours, and customer feedback.
- Prepare reports and provide data to support kitchen operations and decision-making.

Requirements:

1. Education and Training:
- Diploma or degree in culinary arts, hospitality, or a related field.
- Food safety certification
2. Experience:
- 2+ years of experience in a hotel kitchen or a similar environment.
- Proven experience in kitchen supervision or management.
3. Skills and Knowledge:
- Strong culinary skills and knowledge of food preparation and presentation.
- Excellent leadership, communication, and interpersonal skills.
- Ability to work under pressure, manage multiple tasks, and prioritize duties.
- Basic computer skills and knowledge of kitchen management software.

Working Conditions:

1. Physical Demands:
- Standing for long periods, lifting, bending, and manual handling.
- Working in a fast-paced, hot, and noisy kitchen environment.
2. Work Schedule:
- Flexible schedule, including evenings, weekends, and holidays.