Kitchen Supervisor

Role Overview

Key Responsibilities

• Ensure compliance with company SOPs, government regulations, food safety, hygiene, quality standards, and financial performance requirements.
• Supervise kitchen workflow, food production, equipment use, and resource utilization.
• Lead, train, coach, guide, schedule, and develop kitchen staff to maximize performance and teamwork.
• Execute new menu items using proper portion control and standardized recipes.
• Manage inventory and coordinate with Supply Chain to maintain product availability.
• Implement cost-control measures to minimize waste and optimize product usage.
• Maintain communication with front-of-house staff and management.
• Conduct training on culinary skills, food safety, hygiene, recipes, and procedures.
• Monitor relevant regulations and industry standards for ongoing compliance.

Qualifications and Experience

• Minimum 3–5 years of experience in restaurant or hospitality operations.
• Previous experience as a BOH Supervisor, Kitchen Supervisor, Sous Chef, or in a similar role.
• Proven experience supervising and leading kitchen teams.
• Hands-on experience in food preparation, kitchen operations, inventory management, and cost control.
• Good knowledge of food safety, hygiene standards, HACCP principles, and applicable regulations.
• A diploma or bachelor’s degree in Hospitality, Culinary Arts, Food and Beverage Management, or a related field is preferred.
• Experience in staff training, coaching, and performance management is preferred.

Skills

• Strong leadership, team management, communication, and interpersonal skills.
• Strong knowledge of kitchen operations and food production.
• Strong problem-solving and decision-making abilities.
• Good inventory management and cost-control skills.
• Ability to train, coach, and develop kitchen staff.
• Strong organizational, time-management, attention-to-detail, and prioritization skills.
• Ability to work effectively in a fast-paced restaurant environment.
• Knowledge of SOPs, standardized recipes, portion control, and basic computer reporting and documentation.

Work Environment

• The role involves daily back-of-house kitchen operations and coordination with front-of-house and management teams.