KITCHEN SUPERVISOR

About the Role:

The Hotel Kitchen Supervisor plays a pivotal role in ensuring the smooth and efficient operation of the hotel's kitchen and food preparation areas. This position is responsible for overseeing kitchen staff, maintaining high standards of food quality, safety, and hygiene, and coordinating with other departments to deliver exceptional dining experiences to guests. The supervisor will manage inventory, control costs, and ensure compliance with health regulations while fostering a positive and productive work environment. They will also be instrumental in training and mentoring kitchen personnel to uphold the hotel's culinary standards. Ultimately, the role aims to enhance guest satisfaction through consistent delivery of high-quality food and service within the accommodation and food services industry.

Minimum Qualifications:

• High school diploma or equivalent.
• Proven experience in food and beverage services, preferably in a supervisory role within a hotel or similar hospitality setting.
• Knowledge of food safety standards and kitchen sanitation practices.
• Strong leadership and communication skills.
• Ability to work flexible hours, including weekends and holidays.

Preferred Qualifications:

• Certification in food safety or culinary arts.
• Experience with inventory management and cost control software.
• Previous experience working in a high-volume kitchen environment.
• Formal hospitality or culinary education.
• Bilingual abilities to communicate with diverse kitchen staff and guests.

Responsibilities:

• Supervise daily kitchen operations, including food preparation, cooking, and plating to ensure quality and consistency.
• Manage and schedule kitchen staff, providing training, guidance, and performance evaluations.
• Monitor inventory levels, order supplies, and control food costs to maximize efficiency and minimize waste.
• Ensure compliance with all health, safety, and sanitation regulations in the kitchen environment.
• Collaborate with hotel management and other departments to coordinate food service for events and regular dining.
• Maintain equipment and kitchen facilities, reporting any maintenance needs promptly.
• Address and resolve any kitchen-related issues or guest concerns in a timely and professional manner.
• Communicates effectively and promptly with kitchen team, guests, restaurant servers and management

Skills:

The required skills in food and beverage services are essential for managing kitchen operations effectively, ensuring that food preparation meets quality and Marriott Brand safety standards daily. Leadership and communication skills are used to coordinate and motivate kitchen staff, fostering teamwork and maintaining a positive work environment. Knowledge of health regulations and sanitation practices is applied to uphold compliance and protect guest safety. Preferred skills such as inventory management and cost control help optimize resource use and reduce waste, contributing to the hotel's profitability. Additionally, culinary expertise and training abilities support staff development and enhance the overall dining experience for guests.