Kitchen Supervisor

The Kitchen Supervisor oversees food production operations in the kitchen. Organize Manage the kitchen team in a manner that meets the objectives set forward by the restaurant chef and keep the all stations under control. Set kitchen priorities, set production goals, schedule production, and supervise cooks Have good communication in the kitchen that leads to productive, safe work environment. Prepare kitchen operations for future growth and new menu ideas. Work with health and safety regulations for production, holding, handling, and labeling Ensure that kitchen area (shelves, bins, displays walking –cooler and storage areas) are in clean Really important to maintain and reduce product waste all times Train and develop kitchen staff as necessary to accomplish desired outcomes following the standard. Effectively manage through clear, direct, and respectful manner communication Problem Solving – Identifies and resolves problems in a timely manner or inform direct Chef or Chef office. Report violations of employee policies to the kitchen chef Administration: Standardize recipes and procedures so price margins and productivity are maintained. Experience on food ordering Initiation on the labor scheduling, Help Chef to plan days off and vacation of the outlet. Ensure that kitchen equipment is in working order and is properly used. Assist the Chef de Cuisine on placing work order maintenance. Following the new Ecosure standard, to ensure that the folders logbook is well maintained up to date.