KITCHEN SUPERVISOR

JobTitle:
Kitchen Supervisor

Place ofWork:
A kitchen

Scope and GeneralPurpose:
To control and supervise the running of the kitchen, ensuring thatthe preparation and presentation of food complies with the requiredstandards.

Responsibleto:
Catering Manager

Responsiblefor:
Subordinate catering staff

Liaiseswith:
Restaurant staff

Limits ofAuthority:
According to each establishment

MainDuties:
·To ensure that all meals, snacks and functions are correctlyprepared, cooked and served.
·To ensure that foodstuffs are used correctly so that wastage iskept to a minimum, and staff are trained to effect good portioncontrol.
·To re-arrange duties and rosters as necessary to ensure that alltasks are correctly and timeously completed.
·To ensure that the preparation of food is hygienic and that a"clean as you go" discipline is adhered to.
·To ensure that food in the bains-marie looks attractive at alltimes, re-garnishing where necessary or replenishing.
·To ensure that company and statutory hygiene standards aremaintained.
·To ensure that all kitchen staff are clean and correctly dressedat all times.
·To promote team spirit and lead by example.
·To assist with or present regular training or coaching sessions,so that staff perform their duties correctly.
·To report any faults or defects to management, paying particularattention to any safety or health hazard.

Irregular Duties:
·To deputise for management in their absence.