Kitchen Supervisor

Client of Reap HR

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

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

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

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

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

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
• Culinary certification or hotel management qualification is an advantage