Key Responsibilities
Supervise and coordinate activities of kitchen staff (chefs, cooks, helpers) Ensure food preparation meets quality, taste, and presentation standards Monitor inventory levels and coordinate ordering of supplies Enforce food safety, sanitation, and hygiene regulations (e.g., HACCP standards) Train new kitchen staff and provide ongoing coaching Schedule shifts and manage staff attendance Assist in menu planning and recipe standardization Handle customer feedback related to food quality Ensure proper use and maintenance of kitchen equipment Control food costs and minimize waste Education & Experience
Diploma or certification 2-5 years of kitchen experience, with at least 1 year in a supervisory role Skills
Strong leadership and team management abilities Good knowledge of food safety and hygiene practices Time management and multitasking skills Ability to work under pressure in a fast-paced environment Basic inventory and cost control knowledge Communication a...