Kitchen Supervisor

  • Location:
  • Salary:
  • Job type:
  • Posted:
    9 months ago
  • Category:
    Facility Management, Hospitality, Services
  • Deadline:
    June 5, 2021
Job Summary:
The Kitchen Supervisor will lead and supervise all kitchen team members on a
daily basis for ensuring daily production requirements are met in a timely
and organized fashion.  The Kitchen Supervisor is responsible for
maintaining a clean, organized, and professional working environment at all
times within the kitchen premises.  Daily requirements for kitchen
production are expected to be met, as well as verifying accuracy and
integrity of all submitted daily kitchen production reports, checklists, and
cleanliness checklists.  Kitchen production reports measure wastage and
yield, which are expected to be maintained at an efficient level.  The
Kitchen Supervisor maintains the supplies store, delivery log, and
spreadsheets for all stock.
Primary Responsibilities:
–  Ensuring Kitchen team members are adhering to checklist  instructions and
–  Maintaining supplies store and kitchen ingredients stock records
–  Maintaining organization within kitchen premises according to guidelines
–  Properly reporting machine and other issues to Operations
–  Adhering to “FIFO” with regards to raw materials and ingredients in the
productive process
1. Verifying Accuracy and Honesty of all Submitted Checklists and
Daily Checklists are used in the operations for ensuring all the finer
details and key items are tended to on a regular basis.  The checklist has
been created from years of experience with a purpose of avoiding problems
and upholding standards.  The main checklists are:  Cleaning Checklist,
Production Checklist, and Purchases/Driver Checklist.  Each of these 3
checklists must be submitted by the Kitchen Cleaning Team, Kitchen
Production Team, or the Purchaser/Driver on a daily basis.
The checklists are then vetted and checked by the Kitchen Supervisor for
errors, honesty, and accuracy.  Any pending issues or problems reported onto
the checklist are fine as long as accurately reported, and will be submitted
by the Kitchen Supervisor to the management.  The kitchen cleaning checklist
should be spot checked for all areas to verify if completed properly.  The
production checklist, notably the post-production checklist should always be
checked for accuracy and completeness.  The purchaser/driver checklist
should be checked either prior to the drivers departure, or early the next
morning before his arrival.  If the Kitchen Supervisor finds any aspects of
the checklist which are not accurate or complete, it is their duty to
request the team members to address the issues accordingly.
2. Production Order Creation and Minimizing Production Waste
Waste during the production process refers to the quantity of ingredients
used in order to yield an expected weight of product according to supplied
recipes.  Waste is measured by the system spreadsheet, which reports the
expected consumption of ingredients according to the recipe, compared with
the actual consumed ingredients.  Waste can occur due to spillage, errors
during production, pilferage, theft, or any general accidents or mistakes.
It is the Kitchen Supervisors duty to ensure all of these are minimized on a
daily basis.
An important part in managing the waste will be preparing the production
order through the system each day to start.  This is done by entering the
gelato pans that need to be produced for each outlet, customer, or other
order, so that the totals are consolidated within the system.  The system
then displays the total quantity for each ingredient needed to produce the
days order.  The Kitchen Supervisor has the responsibility of producing the
correct order, and then allocating the precise ingredients for each day, and
measuring closing stocks themselves along with the help of the kitchen team.
Measuring out and allocating the ingredients each day is known as the “Pan
Flavor Preparations” and will be the supervises duty to ensure the process
is carried out correctly.
3. Maintaining Organization according to Kitchen Organizational
Kitchen Organizational instructions will be provided, which give explanation
and understanding for where all items, supplies, and ingredients in the
kitchen should be placed.  Within the kitchen premises, rooms, freezers,
shelves, and boxes are usually labeled according to which item should be
there.  This organization can occasionally change and it is the Kitchen
Supervisors duty to ensure it is being adhered to.  This is done during the
course of the day and at closing time, by just walking through each room and
visually spot checking that things are organized accordingly.  This is a key
function of the Kitchen Supervisor’s job because proper organization
minimizes waste, reduces mistakes, saves time, and improves efficiency.
4. Managing  Upkeep and Maintenance of all Machines/Appliances:
Located within the kitchen premises are many machines, appliances, utensils,
and other fixtures used during the production process or for just general
day to day functionality of the business.  These items include but are not
limited to water pipes for sinks, water heaters, pressure pumps, generators,
batch freezers, blast freezers, pasteurizers, storage chest freezers,
chillers, cone machines, hand blenders, kitchen utensils, and many more.
Naturally, these items experience wear and tear and general maintenance
related issues which must be serviced or tended to.  It is the Kitchen
Supervisors job to regularly identify all items which need service, repair,
or maintenance and follow up with the necessary technicians or “fundis’ to
get these items fixed or serviced in a timely fashion.  The Kitchen
Supervisor must have prudent understanding of how to push fundis to come on
an urgent manner when necessary and negotiate fair pricing with them for
various jobs.
5. Maintaining Optimal Cleanliness according to Kitchen Cleanliness
Cleanliness is extremely important in any food industry, as to be expected.
The Kitchen Supervisor will be responsible for maintaining a clean and
organized kitchen premises and carrying out regular fumigations according to
need.  No lunch or foods are to be eaten inside of the kitchen premises.
All areas of the kitchen cleaning checklist are expected to be closely
monitored for completeness, and input for adding items onto checklist is
welcomed according to observations.
Regular and unscheduled audits are conducted at the Kitchen Premises by the
quality controller whereby photographs are sent to management to inspect for
cleanliness.  All areas inside and outside of kitchen premises are expected
to be maintained as clean on a regular basis.  Any activities which
facilitate bugs or rodents are expected to be removed or mitigated.
Example:  When receiving delivery of milk, the milk should not be counted or
kept on the front door step outside because this attracts flies to any drops
of milk which are left.  The flies will then concentrate on the front door
step and then find their way inside of the kitchen premises.  This type of
activity must be avoided.
6. Adhering to “FIFO” with regards to Raw Materials and Ingredients
in the Productive Process:
As is the case in all kitchens, ingredients, fruits, milk, and all items
with limited shelf life are expected to be used on the basis of FIFO – First
in, First out.  Adherence to FIFO establishes consistency in product and
freshness in quality.  The FIFO process will be established based on space
arrangements in the kitchen premises and according to the most logistically
efficient manner possible.
         7.   Keeping Team Unity while Maintaining Professional Boundaries
in the Working Relationship
The Kitchen Supervisor is expected to be the most responsible, professional,
matured, and experienced member of the kitchen team.  In order to maintain
respect and uphold standards, it will be essential for the Kitchen
Supervisor to have a strict and serious demeanor about themselves in the
manner for which they monitor and supervise the kitchen.  A balance is also
expected for keeping the team motivated and encouraged to do their best, but
it must be stressed that boundaries between the Kitchen Supervisor and team
members must be maintained to avoid compromising the Supervisors ability to
properly manage and supervise the team.  If the Kitchen Supervisor becomes
unable to properly hold their team accountable and to the standards of the
company, then their ability to do the job properly will have been
compromised and they are no longer considered suitable for the position.
The typical workday would entail:
●        Kitchen Supervisor arrives at kitchen premises and inspects for
organization and cleanliness
●        The mall orders are then retrieved so that the production order
for the day can now be produced in the system
●        All gelatos, slush, and products are then prepared according to
exact recipe ingredients and quantities in the system under the guidance and
supervision of Kitchen Supervisor
●        After all preparations have been made and closing stock of
ingredients have been verified, the kitchen team then can take lunch prior
to the production portion of the day
●        Gelato production phase is then carried out whereby the gelatos
are poured into machines, frozen, decorated, garnished, recorded, labeled,
and then stored away in storage freezers for delivery
●        Kitchen Supervisor during this phase will be actively observing
while also ensuring the rest of kitchen is clean and organized.  They will
check on the works of the cone production, kitchen cleaning, purchases and
delivery, and the quality controller, while also actively going into the
production area to monitor efficiency of production.
●        While production is being carried out, the Kitchen Supervisor will
remove supplies from mall supplies store to prepare for next delivery, and
then enter closing stocks into the system.
After production has concluded, final cleaning of the production room and
visual spot checks of all rooms is done, as well as final checklist being
checked prior to leaving.