Job title 

Kitchen Supervisor 

Reports to 

Executive Chef 

Job Family 

Supervisory 

Job purpose 

Responsible for the daily operations of the Kitchen and outlets. Supervises all production and employees within the Kitchen department. 

General Hospitality Job Responsibilities 

• Maintain hotel’s Quality Customer Service standards and uphold the mission statements through the strict follow up of the Hospitality Rules. 
• Maintain and abide to time clock rules, report to work area on time. 
• Always keep high grooming standards and keep work area clean and safe. 
• Wear, maintain and follow uniform standards at all times. 
• Must become familiar and proficient in all aspects of the property, departments, locations, hours of operations, rooms, activities, etc. respond to guests accurately. 
• Use guest etiquette at all times. 
• Follow proper Handling Inquiries/Requests and complaints standards and always maintain the guest satisfaction rule. 
• Use proper telephone etiquette and answering techniques when answering the telephone. 
• Anticipate guest’s needs, respond promptly and acknowledge all guests, at all times. 
• Maintain positive guest relations at all times. 
• Follow proper emergency and safety procedures at all times. 
• Assist all disabled guests, catering to their special needs as much as possible. 

Essential Duties and Responsibilities 

• Manage a section within the kitchen with the assistance of the Executive Sous Chef 
• Ensure that dishes are prepared and cooked according to the specific restaurant standards. 
• Managing the development and supervision of the Chefs on the section, ensuring they are fully trained and understand their duties. 
• Ensure that stock is rotated and controlled within the specific section of the kitchen. 
• Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate. 
• Ensure full understanding of the functional administration of the restaurant. 
• Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions. 
• Ensure compliance with legal requirements regarding Food Hygiene. 
• Ensure all policies, procedures, standards and guidelines are carefully adhered to. 
• Prepare menus in collaboration with colleagues 
• Ensure adequacy of supplies at the cooking stations 
• Prepare ingredients that should be frequently available (vegetables, spices etc.) 
• Follow the guidance of the executive and have input in new ways of presentation or dishes 
• Put effort in optimizing the cooking process with attention to speed and quality 
• Enforce strict health and hygiene standards 
• Help to maintain a climate of smooth and friendly cooperation  

Knowledge, Skills and Abilities 

Working conditions 

This position works in the usual kitchen environment with the usual considerations to space, lighting and ventilation. In addition to the kitchen this position may do work in the field. 

Physical requirements 

Should be able to stand for a minimum of eight hours and walk around the property.