
Kitchen Supervisor
5 days ago
Ensure all food is prepared as per food preparation requirements
- Ensure meals are produced on time, and available for the various areas
- Maintain stock levels of all kitchen supplies
- Prepare daily pastry and bakery requirements as per the menu
- Be available for functions as they arise to ensure that the food is prepared and served as required
- Ensure all staff are aware of their duties and what is expected of them
- Teach new staff skills they require to perform their roles to the required standard
- Delegate duties to kitchen staff as per the menu requirements
- Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
- Give staff feedback on their performance to enable staff development
- Ensure any staffing issues are resolved fairly and quickly
- Ensure wastage is minimized by careful supervision of food preparation methods
- Ensure proper hygienic storage methods are utilized to prevent food loss
- Oversee the ordering and control of stock levels
- Ensure staff are aware of and always follow safe work practices
- Assist other staff in the cleaning of the kitchen at the end of the shift
- Ensure his/her own work station is kept clean and hygienic at all times
- Assist the day-to-day running of the department
- Carry out other tasks as required by the Manager
- Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending.
**SAFETY -ACCIDENT PREVENTION**:
**SERVICE AND FOOD QUALITY**:
**STAFF RELATIONS - TRAINING AND DISCIPLINE**:
**COMMUNICATION**:
- Implementation of safety programmes as per accident prevention guidelines.
- Implement proper and safe use of equipment of all staff.
- Assure constant safety awareness among all employees.
- Know policies and procedures in case of emergencies.
- Assist in fire drills. Co-ordinate with Security. Follow through with fire fighting procedures.
- Never panic in any sort of emergency. Handle situation competently.
- Maintain efficient, polite, courteous and above all friendly service.
- Smile is to be part of the uniform.
- Be on the floor, especially during all meal periods. Contact all Customers personally to follow up on their well-being. Get to know names of regulars and create, if possible, a personal relationship.
- Always follow the Use Records.
- Overall responsibility for service and seating inside and outside restaurant.
- Co-ordinate food pick-up with kitchen.
- Conduct taste panels before each meal period.
- Handle all guest complaints as per instructions and procedures and ensure a (happy ending) second effort program.
- Report any guest complains, comments cards to the F & B Manager.
- Follow up on Birthdays and special occasions.
- Always maintain a high level of hospitality among the staff.
- Be firm, but fair and consistent.
- Practice incentive and motivation programs as published.
- Assist in periodic reviews. Note all positive and negative incidents on negative constant basis. Report this to the manager.
- Teamwork among the staff is to be developed and maintained.
- Do not ignore staff complaints. Discuss them, report this to the General Manager.
- Maintain harmony between kitchen and service staff.
- Set a good example through behavior, attitude, hygiene, punctuality, and aggressive hospitality.
- Assist the General Manager in training, orientation, and development of the staff.
- Training is a permanent process.
- Act in accordance to the Manager’s style of management to ensure consistency in reprimands and avoid employees’ confusion.
- Help enforce meal policies throughout the property.
- Discuss with the Manager all situations that require his attention.
- At shift take-over, ensure sufficient communication at all levels to attain proper follow-up and consistent service.
- Read communications logs and initial upon completion of reading.
- Room forecast and daily house counts to be used for proper scheduling and mis-en-place.
- Follow the lines of authority, establish consistent up and downward flow of communication.
- All guest complaints to be recorded in an incident report for Manager’s follow up.
- Note all positive and negative employee incidents.
- Communication with housekeeping regarding uniform problems.
- Relate all official communication with other departments to the supervisor.
- Attend F & B meeting.
- Attend periodic department meeting.
- Conduct role calls and menu classes and assign taste panels member, use appropriate forms.
- Keep the filing system in the office updated and organized.
- Answer telephone calls following Cantine S.O.P.
- Knowledgeable and adheres to all S.O.P.s
- Responsible for supervising other special assignment as assigned by the Operations Manager.
**Job Types**: Full-time, Contract
Contract length: 12 months
**Salary**: BD30.000 - BD35.000 per month
COVID-19 considerations:
yes
**Language**:
- Do you speak English? (preferred)
-
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