Full job description

Duties and Responsibilities – Section Supervisor

• Supervise daily kitchen operations in the assigned section to ensure smooth workflow and timely service.
• Train, guide, and monitor team members on preparation techniques, cooking standards, and hygiene practices.
• Ensure all dishes are prepared according to restaurant recipes, presentation standards, and portion sizes.
• Conduct regular quality checks on ingredients, preparation, and finished products to maintain consistency.
• Oversee inventory management: monitor stock levels, request orders, and minimize wastage.
• Plan daily production requirements based on restaurant occupancy and guest demand.
• Maintain cleanliness and organization of workstations and equipment in compliance with HACCP and municipality regulations.
• Coordinate with the Head Chef/Kitchen Manager for menu updates, seasonal specials, and new recipe development.
• Enforce kitchen safety standards and proper equipment handling among staff.
• Schedule and manage staff shifts, ensuring adequate coverage during peak hours.
• Address guest complaints or special requests related to dishes promptly and professionally.
• Prepare reports on section performance, wastage, and staff productivity for the Executive Chef or F&B Manager.

Job Type: Full-time