SUPERVISOR

Responsibilities:

Assist with the preparation and planning of product designs.

Ensure that kitchen activities operate in a timely manner.

Resolve customer problems and concerns personally.

Manage the kitchen team in the executive chef's absence.

Monitor and record inventory, and if necessary, order new supplies.

Develop new menu options based on seasonal changes and customer demand.

Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Recruit and train new kitchen employees to meet our standards.

Create schedules for employees and evaluate their performance.

Adhere to and implement sanitation regulations and safety regulations.

Requirements:

Relevant field in culinary science.

A minimum of 8 years’ experience in a similar role.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Good understanding of MS Office and software programs.

Teamwork-oriented with outstanding leadership abilities.

Excellent communication and interpersonal skills.