Supervisor
Summary
Oversee kitchen staff, manage inventory, and maintain hygiene standards in a restaurant kitchen.
Job Summary
Lead and coordinate kitchen staff to ensure smooth business operations, maintain supplier relationships, manage inventory levels, and uphold hygiene standards in the restaurant kitchen.
Responsibilities
- Plan and delegate work duties to staff to ensure compliance with business standards and operational efficiency
- Supervise staff performance to maintain smooth daily business operations and service quality
- Train new employees by assessing their abilities and skills to enhance team capability and productivity
- Build and maintain strong relationships with suppliers and vendors to ensure timely procurement and quality supplies
- Inspect food and beverage stock levels regularly and coordinate timely restocking to avoid shortages
- Conduct regular inspections of the restaurant kitchen to ensure adherence to hygiene and safety standards