Kitchen Supervisor

Provide active, hands-on support during preparation, service, banquets, events, and other culinary operations as required.

Assist the Sous Chef and Executive Chef with daily kitchen planning, production, staffing, and service execution.

Lead assigned shifts and stations, ensuring food is prepared, presented, and served according to approved recipes, portion standards, and presentation guidelines.

Coordinate kitchen workflow, prioritize immediate operational needs, and delegate tasks effectively to ensure smooth and timely service.

Monitor food quality, taste, temperature, portioning, freshness, and plate presentation before food leaves the kitchen.

Ensure proper opening, closing, cleaning, storage, labelling, rotation, and sanitation procedures are completed.

Assist in maintaining all kitchen equipment and report maintenance, repair, or safety concerns promptly.

Take responsibility for kitchen operations in the absence of the Sous Chef or Executive Chef within the scope of the role.

Follow and reinforce standardized recipes, preparation procedures, yield standards, and portion controls.

Assist with menu execution, recipe testing, product development, menu item photography, and portion and yield testing as assigned.

Support inventory counts, receiving, storage, ordering, and waste control processes.

Monitor food waste, spoilage, overproduction, and improper portioning; take corrective action and communicate opportunities for improvement.

Assist in maintaining cost-effective operations while protecting food quality, the guest experience, and brand standards.

Ensure all food products are stored, handled, dated, labelled, and rotated in accordance with food safety requirements.