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Job
Title:
Kitchen Supervisor
Place of
Work:
A kitchen
Scope and General
Purpose:
To control and supervise the running of the kitchen, ensuring that
the preparation and presentation of food complies with the required
standards.
Responsible
to:
Catering Manager
Responsible
for:
Subordinate catering staff
Liaises
with:
Restaurant staff
Limits of
Authority:
According to each establishment
Main
Duties:
·To ensure that all meals, snacks and functions are correctly
prepared, cooked and served.
·To ensure that foodstuffs are used correctly so that wastage is
kept to a minimum, and staff are trained to effect good portion
control.
·To re-arrange duties and rosters as necessary to ensure that all
tasks 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 all
times, re-garnishing where necessary or replenishing.
·To ensure that company and statutory hygiene standards are
maintained.
·To ensure that all kitchen staff are clean and correctly dressed
at 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 particular
attention to any safety or health hazard.
Irregular Duties:
·To deputise for management in their absence.
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