Kitchen Supervisor

Job Description

Title: Kitchen Supervisor

Company Name: Cadet College Club

Vacancy: 1

Age: 30 to 45 years

Job Location: Narayanganj

Salary: Negotiable

Experience:

• 3 to 5 years
• The applicants should have experience in the following business area(s): Club

• Diploma in Hotel Management

• 3 to 5 years
• The applicants should have experience in the following business area(s): Club

• Age 30 to 45 years
• Only Male

• Minimum 3–5 years of experience in a commercial kitchen, with at least 1–2 years in a supervisory role.

• Sound knowledge of food safety and hygiene practices.

• Strong leadership, communication, and organizational skills.

Kitchen Operations

Supervise daily kitchen activities and ensure smooth food production.
Monitor food preparation, presentation, and portion control according to Club standards.
Ensure timely preparation and service of all menu items.
Coordinate with restaurant and banquet teams to meet service requirements.

Staff Supervision

Supervise kitchen staff and support their daily activities.
Assist in scheduling duties and allocating work assignments.
Ensure discipline, teamwork, and professional conduct among kitchen personnel.
Provide on-the-job training and guidance to kitchen staff.

Hygiene & Safety

Ensure compliance with food safety, sanitation, and health regulations.
Maintain cleanliness of kitchen equipment, utensils, storage areas, and workstations.
Monitor proper handling and storage of food items to prevent wastage and contamination.

Inventory & Cost Control

Monitor stock levels of food and kitchen supplies.
Assist in receiving, checking, and storing supplies.
Report shortages, spoilage, or quality issues promptly.
Minimize food wastage and support cost-control initiatives.

Equipment Maintenance

Ensure proper use and care of kitchen equipment.
Report maintenance requirements and equipment malfunctions promptly.
Assist in maintaining an efficient and safe working environment.

Administrative Duties

Maintain kitchen records, temperature logs, and inventory reports as required.
Assist management in implementing kitchen policies and procedures.
Perform any other duties assigned by management related to kitchen operations.