Job Vacancy For Kitchen Supervisor

• Supervise and lead kitchen staff, including chefs, cooks, and stewards.
• Ensure staff are trained in food safety, cleanliness, and proper cooking techniques.
• Assign daily tasks to kitchen staff and ensure duties are completed efficiently.
• Provide guidance and support to kitchen staff to ensure high performance.
• Assist in preparing and cooking food as and when needed, ensuring the quality and presentation meet Hotel standards.
• Oversee the preparation of meals, ensuring timely and consistent delivery of dishes.
• Inspect food for freshness, taste, and quality, ensuring it adheres to Hotel standards.
• Monitor inventory levels of food stocks, beverages, and kitchen supplies.
• Order kitchen supplies and ingredients to ensure continuous stock.
• Ensure that all items are stored and handled correctly to prevent waste or spoilage and conduct regular inventory audits to ensure proper stock rotation.
• Ensure kitchen staff adhere to all health, safety, and sanitation regulations and conduct regular cleaning and maintenance of kitchen equipment and work areas.
• Ensure compliance to food safety standards and health regulations in the kitchen.
• Ensure effective roster management.
• Any other duties that may be assigned by the Supervisor from time to time.

• Must have strong leadership and interpersonal skills to manage and motivate team.
• Must have knowledge in kitchen operations, various cooking methods, ingredients and procedures.
• Must have knowledge in industry best practices in food preparation and presentation.
• Must have strong problem-solving abilities and attention to details.
• Ability to work on varied hours/days, including weekends, and holidays, as needed.
• Working knowledge in various computer software e.g. POS, IDS, etc.
• Must have a high degree of honesty and integrity.
• Must have the ability to manage food cost and kitchen requisitions.
• Professional disposition with good communication, report writing and interpersonal skills.
• Uncompromising integrity and ability to maintain a high level of compliance.

• Must have a Degree in Hospitality Management or a minimum of HND in Hotel Catering & Institutional Management or its equivalent from a recognized University or any accredited institution in Ghana.
• Must have a minimum of 5years work experience in hotel kitchen operations with at least 2years in a supervisory capacity.

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