Job Detail

Job Description

The Kitchen Supervisor is responsible for overseeing the grilling and cooking operations in the kitchen. This role involves preparing and grilling a variety of menu items to perfection, ensuring food quality and adherence to recipe standards. The Kitchen Supervisor should possess excellent cooking skills, a strong attention to detail, and the ability to work in a fast-paced environment while maintaining high food safety and sanitation standards.

Responsibilities:

• Supervise and coordinate kitchen staff, including assigning tasks, providing guidance, and monitoring performance to ensure efficient and productive operations.
  
• Oversee food preparation and cooking processes, ensuring adherence to recipes, portion control, and presentation standards.
  
• Ensure that food quality and taste consistently meet Tortilla Restaurant's standards by regularly inspecting dishes and providing feedback to kitchen staff.
  
• Monitor and maintain proper food safety and sanitation practices in the kitchen, including storage, handling, and labeling of ingredients.
  
• Assist in menu planning, recipe development, and implementation of new dishes or cooking techniques.
  
• Monitoring and managing food costs by closely tracking inventory levels, portion control, and waste reduction.
  
• Collaborating with the kitchen staff to implement cost-effective cooking techniques and minimize food waste.
  
• Analyzing food usage data and identifying trends to make informed purchasing decisions and optimize inventory levels.
  
• Working closely with vendors and suppliers to negotiate favorable pricing and maintain quality standards.
  
• Monitor stock levels and conduct regular stock control activities, such as inventory counts and reconciliations.
  
• Work closely with suppliers to ensure timely and accurate deliveries while maintaining cost-effectiveness.
  
• Set and communicate clear deadlines for kitchen staff to ensure timely food preparation and delivery.
  
• Monitor kitchen operations during peak hours to ensure smooth workflow, timely service, and minimal waiting times for customers.
  
• Train and mentor kitchen staff in proper cooking techniques, food safety practices, efficient work processes, and cost control measures.
  
• Conduct regular kitchen inspections to identify and address any equipment maintenance or cleanliness issues.
  
• Maintain open and clear communication channels with the management team, reporting any operational, stock, or cost-related issues promptly.