Culinary Operations Supervisor
4 weeks ago
Job Overview
POSITION SUMMARY
This role involves collaborating with the Chef Manager to create and deliver high-quality, freshly prepared meals for our clientele. The working hours for this position are from 1:00 PM to 9:30 PM, Monday through Friday, excluding statutory holidays.
The Supervisor , who reports directly to the Chef Manager, is tasked with managing the daily functions of the kitchen. This includes sourcing food supplies, menu planning, assisting in food preparation and service, training kitchen staff, and ensuring adherence to established food safety protocols.
Key Responsibilities:
Collaborate with the Chef to design and develop menus and recipes for the café and catering services, aligning with the company's promotional themes and seasonal inspirations while encouraging staff creativity within set guidelines. Ensure that staff apply the techniques learned during training and utilize all kitchen tools and equipment correctly. Confirm that employees are equipped with and properly using personal protective gear. Report any malfunctioning equipment to the appropriate personnel. Ensure compliance with FoodSafe and/or ServeSafe standards, as well as all relevant legislation and company policies. Address employee concerns and work with the Chef Manager to foster a safe and healthy work environment. Clearly communicate any operational changes to staff to ensure effective implementation. Work closely with the Chef and kitchen personnel to manage location costs through measures such as conducting physical inventories, maintaining stock levels, and controlling food portioning to meet budget expectations. Provide budgetary recommendations to the Chef Manager for the assigned area, aiming to maximize profitability while minimizing expenses. Coordinate with the Chef for supply ordering. Uphold the highest standards of cleanliness, hygiene, and sanitation throughout all food preparation areas. Ensure adherence to cash handling procedures and conduct periodic compliance checks. Maintain speed of service standards. Engage with customers professionally, addressing their inquiries and concerns, and escalating issues to management as necessary. Prepare, present, and serve fresh, scratch-made menus. Ensure all food preparation follows FOODSAFE protocols and aligns with company standards. Manage food and labor resources within budgetary constraints.BENEFITS:
Comprehensive benefits package upon employment. Emphasis on work-life balance. Opportunities for professional growth. Join a leading organization in the industry.Candidate Profile:
QUALIFICATIONS:
A dedicated individual with a passion for growth. Minimum of 3 years' experience in the hospitality or food service sector. Proficient in computer applications (Microsoft Excel, Microsoft Word, GFS, Outlook). Strong understanding of menu and labor costing. Possess an effective leadership style, a positive demeanor, and strong listening skills.-
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