Kitchen Supervisor For Resort

Client of Reap HR

Responsibilities:

• Supervise daily kitchen operations to ensure smooth workflow and timely food preparation
• Monitor food quality, presentation, and portion control in line with resort standards
• Ensure all kitchen sections follow approved recipes, cooking methods, and plating standards
• Assist senior chefs in planning daily kitchen activities and staff assignments

Hygiene, Safety & Compliance

• Ensure strict compliance with food safety, hygiene, and sanitation standards at all times
• Conduct regular checks on kitchen cleanliness, equipment, storage areas, and waste management
• Ensure proper food storage, labeling, FIFO practices, and temperature control
• Report and address any health, safety, or hygiene issues immediately

Team Management & Training

• Supervise kitchen staff including cooks, commis, stewards, and kitchen helpers
• Provide on-the-job training and guidance to junior kitchen staff
• Monitor staff performance, attendance, and discipline
• Support new staff onboarding and ensure adherence to kitchen SOPs

Inventory & Cost Control

• Assist in monitoring stock levels, requisitions, and kitchen supplies
• Minimize food wastage and support cost-control initiatives
• Coordinate with the purchasing and store teams for timely availability of ingredients
• Report shortages, damages, or quality issues to senior management

Coordination & Communication

• Coordinate closely with service, banquet, and stewarding teams to ensure smooth operations
• Communicate special requests, dietary requirements, and event details clearly to the kitchen team
• Assist during banquets, events, and peak operational periods

Reporting & Support

• Prepare basic operational reports as required
• Support the Executive Chef and Sous Chef with additional duties when assigned
• Handle operational challenges professionally and escalate issues when necessary

Requirements

• Proven work experience (3-5 years) as a Kitchen Supervisor or Senior Cook in a hotel or resort environment
• Strong knowledge of kitchen operations, food preparation, and hygiene standards
• Ability to lead and supervise a multicultural kitchen team
• Good communication and organizational skills
• Ability to work under pressure in a fast-paced resort environment
• Flexibility to work shifts, weekends, and holidays