Kitchen Supervisor

The Kitchen Supervisor is responsible for the overall management of the hotel's kitchen operations. Reporting directly to the Hotel Manager, you will oversee daily kitchen operations, manage the staff, ensure food quality and consistency, and enforce health & safety standards.

Key Responsibilities Operational Management

• Oversee all aspects of food preparation, production, and presentation to brand standards.
• Ensure effective rostering, shift planning and workload allocation across the kitchen team.
• Monitor service levels and coordinate with front-of-house teams for seamless delivery.

People Management

• Recruit, train, and develop kitchen staff; set objectives and carry out regular performance reviews.
• Foster a positive working environment that encourages teamwork, high morale, and retention.
• Ensure company policies are followed up.

Compliance & Standards

• Ensure full compliance with food safety, hygiene (HACCP) and health & safety legislation.
• Maintain accurate records for audits and inspections.
• Ensure all equipment is maintained and safe, reporting issues promptly.

Financial & Stock Control

• Manage kitchen budgets including payroll, food cost, and waste.
• Conduct regular stock takes, order supplies, and control inventory to minimise loss.
• Analyse performance data and implement improvements to drive profitability.

Guest Experience & Quality Assurance

• Maintain consistency of food quality, presentation, and portion control across all outlets.
• Respond proactively to guest feedback to improve offerings.
• Support the hotel's events, banqueting and catering operations with bespoke menus.

Skills & Qualifications

• Proven experience in a senior kitchen leadership role.
• In-depth knowledge of food safety, hygiene and health & safety regulations.
• Excellent leadership, communication, and organisational skills.
• Flexibility to work evenings, weekends and public holidays as required.

Performance Indicators

• Achievement of food cost and kitchen budget targets.
• Guest satisfaction scores for food quality.
• Compliance with health & safety audits and inspections.
• Staff retention, training completion and team engagement.