Inspect dish portion sizes and quality standards, gather customer feedback, and ensure consistent food quality.
Oversee kitchen hygiene management, ensuring a clean environment, equipment, and utensils, while maintaining food safety.
Check kitchen facilities and equipment cleanliness and maintenance status to ensure smooth operation and control repair costs.
Plan daily, weekly, and monthly food and material requirements using scientific methods, and provide feedback accordingly.
Inspect and verify the quality and quantity of incoming goods, distribute them to teams to ensure smooth operations.
Improve dish output rate, enhance gross profit, and reduce operational costs effectively.
Knowledge and Skill Requirements:
Proven experience as a Kitchen Supervisor, Chef de Partie, or similar leadership role in the culinary field.
Strong knowledge of food safety regulations, hygiene standards, and kitchen operations.
Ability to monitor food quality, portion standards, and customer satisfaction effectively.
Skilled in kitchen cost control, inventory planning, and resource allocation.
Strong leadership and team management skills, capable of motivating and supervising kitchen staff.
Good problem-solving and decision-making abilities, especially under pressure.
Familiar with kitchen equipment maintenance and basic troubleshooting.
Proficiency in using kitchen management systems or basic computer skills.
High level of responsibility, attention to detail, and ability to work in a fast-paced environment.