Kitchen Supervisor  

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
• Maintain oar stock of all food product on all menu items
• Maintain 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 Fat Fook taste and to ensure cooks compliance to standard recipe
• Checks quality and completeness of raw materials issued by the Central Commissary

Compliance with cleanliness and food safety standards

• Ensure cleanliness of the kitchen before, during and after operation
• Monitor 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

• Supervise Line Cooks and manage 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

• Ensure the availability of all items required in daily operation
• Proper forecasting and adjusting of orders to a commissary. Ensure no out of stocks and overstocking
• Manage 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

• Wastage and Spoilage
• Utilities (water, electricity, and gas)
• 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
• Ensure that all schedule of PM are being followed and monitor status of completion

Reporting System

• Daily Line Report
• BOH Opening/Closing Checklist
• PEPO update
• Product Complaints
• Inventory Logbook
• Endorsement Logbook

• At least 2 years experience in Kitchen Management
• Can work under pressure
• Willing to work in Nuvali, Sta. Rosa, Laguna