Overall Job Purpose

The Kitchen Supervisor is responsible for overseeing the kitchen’s Operations, including menu development, food presentation, - quality control and team management, the role Will cover for the Front of House Supervisor to ensure the delivery of an excellent dining experience through culinary excellence.

Specific Job Responsibility

• Design creative and seasonal menus.
• Innovate specials dishes events, private’s functions and themed menus.
• Ensures all menus meet profitability targets by analysing food cost and portion control
• Respond to customer complaints quickly and resolve them effectively
• Develop strategies for improving customers’ experiences
• Maintain inventory of all needed supplies
• Manage the work schedules of the Kitchen staff.
• Work closely with the supervisor in coordinating special events and increasing revenues.
• Cover the FOH supervisor Job on day off and leave,
• Replace the Club Superintendent during annual leave.

Job Specific Competencies

• Ensure high quality food production and presentation at all time.
• Supervise food preparation and processes to minimize waste and improve efficiency.
• Conduct regular quality checks and tastings.
• Ability to lead and motivate a team of staff
• Ability to cope under pressure in a fast-paced environment
• Good business awareness for achieving successful performance
• Strong written and oral communication skills for managing business administration and personnel matters
• Train ,evaluate, motivate kitchen team members
• Ability to work independently and make decisions confidently
• Problem-solving ability, to resolve issues as they arise
• Flexible and hands-on approach to work.

Key Job Attributes

• Control food cost and manage food budget for the kitchen.
• Monitor inventory level and implement portion control to minimize waste.
• Strong leadership
• Conduct safety inspection and address noncompliance promptly.
• Maintain cleanliness and sanitation standard.
• Oversee food preparation for corporate meeting, golf tournament and others sport events
• Analytical thinking

Experience required to perform in this job

At least 6 years’ related work experience in a reputable organisation on the role of kitchen supervisor

Qualifications

• Full grade 12 school certificate.
• Tertiary qualification in hospitality or food and beverage management
• Food safety certificates (HACCP or Equivalent.)
• All qualifications must be certified by ZAQA

• Design creative and seasonal menus.
• Innovate specials dishes events, private’s functions and themed menus.
• Ensures all menus meet profitability targets by analysing food cost and portion control
• Respond to customer complaints quickly and resolve them effectively
• Develop strategies for improving customers’ experiences
• Maintain inventory of all needed supplies
• Manage the work schedules of the Kitchen staff.
• Work closely with the supervisor in coordinating special events and increasing revenues.
• Cover the FOH supervisor Job on day off and leave,
• Replace the Club Superintendent during annual leave.

• Ensure high quality food production and presentation at all time.
• Supervise food preparation and processes to minimize waste and improve efficiency.
• Conduct regular quality checks and tastings.
• Ability to lead and motivate a team of staff
• Ability to cope under pressure in a fast-paced environment
• Good business awareness for achieving successful performance
• Strong written and oral communication skills for managing business administration and personnel matters
• Train ,evaluate, motivate kitchen team members
• Ability to work independently and make decisions confidently
• Problem-solving ability, to resolve issues as they arise
• Flexible and hands-on approach to work.
• Control food cost and manage food budget for the kitchen.
• Monitor inventory level and implement portion control to minimize waste.
• Strong leadership
• Conduct safety inspection and address noncompliance promptly.
• Maintain cleanliness and sanitation standard.
• Oversee food preparation for corporate meeting, golf tournament and others sport events
• Analytical thinking

• Full grade 12 school certificate.
• Tertiary qualification in hospitality or food and beverage management
• Food safety certificates (HACCP or Equivalent.)
• All qualifications must be certified by ZAQA