Kitchen Supervisor | Nuvali | Sta. Rosa  

KEY RESULT AREAS

Strict adherence to company’s Food Quality Standards

• Conducts weekly inventory/assessment of all kitchen tools/equipment to ensure optimum efficiency within the working area.
• Maintains oar-stock of all food product on all menu items.
• Maintains menu item volumes (buffer)to ensure par stocks are maintained.
• Request all product in a timely manner for prompt delivery to kitchen and customers.
• Prepares and assemble cooked product/s according to the established standards of portioning, serving, sanitation and hygiene.
• Checks finished products to ensure authentic Ramen Nagi taste and to ensure cooks compliance to standard recipe.
• Checks quality and completeness of raw materials issued by the Central Commissary.

Compliance to cleanliness and food safety standards

• Ensures cleanliness of the kitchen before, during and after operation.
• Monitors if all existing items on hand items received are properly stored following the shelf life set for each item.
• Check all Line Cooks grooming and completeness of uniform.

Personnel Management and Training

• Supervises Line Cooks and manages the whole kitchen operation. Manpower schedule and Post assignment.
• Provides training/coaching and evaluation of new and existing line cooks.
• Strict implementation of company policies and gives recommendation of sanctions according to company’s code of conduct.

Forecasting, Ordering and Production System

• Ensures the availability of all items required in daily operation.
• Proper forecasting and adjusting of orders to commissary. Ensure no out of stocks and overstocking.
• Manages production and consumption of produced items needed per shift based on daily target bowl.

Storage Control

• Conducts daily opening and closing inventory.
• Reports and document all variances and spoilage.
• Issues and approve release of stocks in the storage to be used per shift.
• Updates inventory during shift turnover .

Cost Management

• Food Cost Management
• Wastage and Spoilage
• Utilities (water, electricity and gas)
• Labor Cost
• Kitchen supplies
• Cleaning supplies

Preventive Maintenance of Equipment/s/Tool/s

• Inventory of all equipment/tools on a regular basis.
• Reports any equipment/s/tool/s that are malfunctioning, for repairs and replacement and submit recommendation.
• Ensures that all schedule of PM are being followed and monitor status of completion.

Reporting System

• Daily Line Report
  • BOH Opening/Closing Checklist
  • Ramen Test
  • Temperature Checklist
  • Product Complaints

• Kitchen Supervisor experience for at least 3-years.
• Food and beverage industry experience is required.
• Willing to work in Nuvali, Sta. Rosa, Laguna.