Position Overview:

As the central and the most important member of kitchen operations, the Kitchen Supervisor knows every single detail about the procedures, the capabilities of BOH team members, inventory and equipment handling/maintenance. He leads a small army of kitchen staff and oversees the day-to-day running of the kitchen, including cleaning the equipment, checking supplies and rotating the food stock.  The Kitchen Supervisor upholds health, safety and food hygiene, as this is a very crucial part of operations. Core responsibilities include:

• Meet with the MOD before shift and prepare daily briefing.
• Conduct kitchen briefing (brief staff on new products, standards and announcements).
• Complete line checklist (take action where necessary).
• Check all sections for the presence of the staff of each section.
• Check the day's roster.
• Make sure all the kitchen staff are on time.
• Check staff uniform standards are followed.
• Check staff grooming (nails, clean, shaven etc.).
• Follow up training for new staff (previous and new for the current day).
• Check stock levels for ordering.
• Receiving with quality, standard and brand check.
• Regularly check food quality
• Ticket time check.
• Waste management.
• Ensure temperature sheets are filled accurately.
• Complete all the daily sheets and reports.
• Check shelf life of items.

Objectives Brief 

Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Store Financials, Audit and training.

Job Description

• Constantly abide by all Health & Safety Standards set up by government municipality.
• Complete P.I.C. Certification with passing score.
• Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
• Follow all SOPs within company.
• Fully responsible for food quality, presentation and safety.
• All daily, weekly and monthly reports are to be completely filled out as required.
• Keeping appropriate levels of food and supply stock based on business need while maintaining SOH and ensuring minimal loss.
• Responsible for areas of P&L which fall under culinary scope, including but not limited to: Food Cost, Controllable and Chemicals.
• Inventory to be taken daily, weekly and/or monthly as deemed by Line Manager.
• Wastage control to be monitored and kept below .5% monthly.
• Abide by all audit points and ensure a consistent score above 85%.
• Ensure culinary staff are properly trained in all facets of their personal AOR and Job Descriptions. This includes own personal knowledge and accountability for all staffs job descriptions.
• To hold staff accountable for all AORs and Job Descriptions.
• Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
• Able to attend to other tasks as deemed necessary by Management.

Other Requirements

• Candidate must be bilingual, Arabic & English Speaker
• Should be Arab National, i.e. Saudi, Egyptian, Lebanese, Jordanian & Syrian Etc
• Only Local candidates with Transferable Iqama.