Kitchen Supervisor/ Chef Shift Supervisor 17 views

Purpose of the Role

The Kitchen Supervisor is responsible for assisting the Sous Chef in overseeing food preparation, cooking, presentation, and kitchen operations while ensuring high standards of hygiene, food safety, quality, and customer service. The role also involves supervising kitchen staff, maintaining operational efficiency, and ensuring compliance with company and client standards.

Key Responsibilities

Kitchen Operations

• Supervise daily food preparation, cooking, and serving activities
• Assist in planning and preparing 28-day menus for continental and local dishes
• Ensure food is cooked and served on time while maintaining quality standards
• Supervise food packing and food counter service
• Ensure proper use of kitchen equipment including cooking ranges and ovens
• Monitor food temperatures and ensure food is cooked in batches for freshness
• Ensure all customer complaints are communicated and addressed promptly
• Support food cost control and minimize wastage and spoilage

Hygiene & Food Safety

• Ensure the kitchen is maintained clean at all times through “clean as you go” practices
• Enforce high standards of hygiene and cleanliness among all kitchen staff
• Ensure all food products are properly labeled, covered, date coded, and stored correctly
• Ensure FIFO principles are followed at all times
• Ensure HACCP logs are updated and measuring equipment is calibrated
• Ensure daily health checks are conducted for all food handlers
• Ensure proper use of cleaning chemicals and adherence to food safety standards
• Participate in risk assessments, hazard identification, and corrective actions

Breakfast, Lunch & Dinner Service

• Monitor buffet presentation and improve food displays with garnishes and creativity
• Ensure availability and freshness of breakfast items throughout service
• Monitor salads, vegetables, desserts, and buffet presentations to improve quality and variety

• Work closely with Materials Control regarding quality and quantity of fruits and vegetables
• Provide innovative menu and dish ideas to improve customer satisfaction

Staff Supervision & Training

• Supervise and guide kitchen staff in daily operations
• Promote teamwork and safe working practices within the department
• Conduct on-job training and continuous staff development
• Attend and participate in toolbox talks, pre-starts, and site meetings
• Ensure all staff comply with PPE, safety, and site regulations

Reporting & Compliance

• Report accidents, incidents, and unsafe conditions to QHSE team immediately
• Ensure compliance with ATS policies, procedures, and QFSMS requirements
• Support continual improvement initiatives within the kitchen operations
• Maintain proper records related to hygiene, temperature checks, and kitchen controls

Job Position: Kitchen Supervisor/ Chef Shift Supervisor

Department: Kitchen

Work Place: ATS, Kurmuk Gold Mine, Assosa Ethiopia

Reports to: Sous Chef / Executive Chef

Qualifications and Requirements

• Minimum 5-year experience in cooking, catering, or related field
• Certificate in Home Economics or related qualification is an advantage
• Knowledge of food safety, hygiene, and HACCP standards
• Knowledge of food cost control principles
• Ability to operate kitchen equipment including ovens and cooking ranges
• Strong leadership and team supervision skills
• Good verbal and written communication skills
• Creative with food presentation and menu ideas
• Ability to work with employees from different departments and cultures
• Physically fit and able to pass medical examination
• Proactive, self-motivated, and confident
• Knowledge of a variety of cuisines is an added advantage