Job description

The BOH Supervisor is responsible for supervising and managing daily back-of-house operations, ensuring efficient food production, consistent quality standards, food safety compliance, effective team performance, inventory control, and a safe and organized work environment. The BOH Supervisor leads the kitchen team and works closely with the FOH team and management to ensure smooth operations and customer satisfaction.

Key Responsibilities

1. Ensure compliance with company SOPs and manuals, government regulations, food safety, hygiene, quality standards, and financial performance requirements.
2. Supervise and manage daily kitchen operations, ensuring efficient food production, consistent quality standards, proper workflow, and optimal utilization of equipment and resources.
3. Lead, develop, and manage kitchen staff by providing training, coaching, guidance, and scheduling to maximize performance, productivity, and teamwork.
4. Collaborate with management and the kitchen team to execute new menu items, ensuring proper portion control, adherence to standardized recipes, and continuous quality improvement.
5. Manage inventory levels and coordinate with the Supply Chain team to maintain product availability. Implement cost-control measures to minimize waste and optimize product usage.
6. Maintain effective communication and collaboration with FOH staff and management to ensure seamless operations and customer satisfaction.
7. Conduct training sessions to enhance culinary skills, food safety knowledge, hygiene practices, and adherence to standardized recipes and procedures.
8. Stay updated on relevant government regulations and industry standards and ensure ongoing compliance within BOH operations.

Skills

Qualifications & Experience

• Diploma or Bachelor’s degree in Hospitality, Culinary Arts, Food & Beverage Management, or a related field is preferred.
• Minimum 3–5 years of experience in restaurant or hospitality operations, with previous experience in a BOH Supervisor, Kitchen Supervisor, Sous Chef, or similar role.
• Proven experience in supervising and leading kitchen teams.
• Hands-on experience in food preparation, kitchen operations, inventory management, and cost control.
• Good knowledge of food safety, hygiene standards, HACCP principles, and applicable regulations.
• Experience in staff training, coaching, and performance management is preferred.

Skills

• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Strong knowledge of kitchen operations and food production.
• Good understanding of food safety, hygiene, and quality standards.
• Strong problem-solving and decision-making abilities.
• Good inventory management and cost-control skills.
• Ability to train, coach, and develop kitchen staff.
• Strong organizational and time-management skills.
• Ability to work effectively in a fast-paced restaurant environment.
• Strong attention to detail and quality.
• Ability to manage multiple tasks and priorities effectively.
• Good knowledge of SOPs, standardized recipes, and portion control.
• Effective collaboration with FOH, Supply Chain, and management.
• Basic computer, reporting, and documentation skills.