Kitchen Supervisor

About the role

The Back‑of‑House (BOH) Supervisor leads daily kitchen operations, ensuring efficient food production, consistent quality, and strict food‑safety compliance. Working closely with the front‑of‑house team and management, the supervisor guarantees a smooth workflow and high customer satisfaction.

Key responsibilities

• Supervise daily kitchen activities, optimizing equipment use and workflow.
• Maintain compliance with SOPs, government regulations, HACCP, hygiene and quality standards.
• Lead, train, coach and schedule kitchen staff to maximise performance and teamwork.
• Collaborate on new menu items, ensuring correct portioning and recipe adherence.
• Manage inventory levels and coordinate with the Supply Chain team.
• Implement cost‑control measures to reduce waste and optimise product usage.
• Communicate effectively with FOH staff to ensure seamless service.
• Conduct regular training on culinary skills, food safety and hygiene.

Required profile

• Diploma or Bachelor’s degree in Hospitality, Culinary Arts, Food & Beverage Management or related field (preferred).
• 3–5 years of experience in restaurant or hospitality operations, preferably as a BOH Supervisor, Kitchen Supervisor or Sous Chef.
• Proven leadership experience managing kitchen teams.
• Hands‑on experience in food preparation, inventory management and cost control.
• Strong knowledge of food‑safety regulations and HACCP principles.

Required skills

• Food safety (HACCP) implementation
• Inventory management
• Cost control
• Kitchen operations
• Food preparation techniques