RESPONSIBILITIES
Team Supervision
Provide guidance to kitchen and production staff to achieve and maintain high standards of quality, service, and cleanliness.
Maintain smooth workflow by monitoring production steps, setting processing parameters, and observing critical control points and equipment.
Coach the team on methods to improve efficiency, consistency, and output quality.
Foster teamwork, positive attitudes, and effective communication among staff.
Safety and Quality Assurance Management
Ensure strict adherence to health, safety, and food safety protocols (including HACCP, GMP, and company standards) during all kitchen operations.
Conduct regular inspections of the kitchen workspace, equipment, and storage areas to uphold a safe and hygienic environment.
Enforce quality standards by implementing and monitoring organizational procedures.
Train team members on proper use of safety gear and emergency response protocols.
Document and promptly report any deviations in food quality, safety breaches, or operational defects.
Administrative Tasks and Reporting
Support the training and development of kitchen staff to build capability and compliance.
Assist in planning and executing shift operations to ensure consistent product quality and timely output.
Manage attendance, leave records, and address minor disciplinary matters within the team.
Liaise with the Central Kitchen Supervisor on all operational and personnel issues.
Monitor and maintain accurate records of inventory (raw materials, packaging, and equipment) and submit daily reports.
Review daily Sectional Inspection Checklists (SICs) with operatives to ensure accuracy and compliance.