Culinary Operations Supervisor at Ellasot Consulting

Ellasot Consulting is recruiting on behalf of a reputable organization for an experienced and strategic Culinary Operations Supervisor to oversee the organization's functions. The successful candidate would be responsible for supporting the Culinary Director in managing daily operations, supervising kitchen staff, maintaining food quality standards, and ensuring the timely preparation and presentation of meals. The role involves coordinating food production, monitoring inventory, enforcing hygiene standards, and ensuring efficient kitchen operations in line with the establishment's service standards.

The Key Requirements

• Assist the Executive Chef in overseeing daily kitchen operations and food production.
• Supervise chefs, cooks, and other kitchen staff to ensure efficient workflow and timely meal preparation.
• Ensure food is prepared according to approved recipes, portion sizes, quality standards, and presentation requirements.
• Coordinate kitchen activities and ensure food orders are prepared and served promptly.
• Assist in menu planning, recipe development, and the introduction of new dishes.
• Monitor food stock levels and coordinate with the stores and procurement teams to ensure the availability of ingredients.
• Support inventory control, portion management, and food cost reduction initiatives.
• Ensure compliance with food safety, hygiene, sanitation, and kitchen safety procedures.
• Inspect ingredients and prepared meals to maintain freshness, quality, and consistency.
• Train and mentor junior kitchen staff and support their performance development.
• Monitor kitchen equipment and report maintenance or repair requirements.
• Assist in preparing kitchen schedules, duty rosters, and staff assignments.
• Address food preparation issues and customer complaints in coordination with the Executive Chef.
• Maintain accurate records of food production, stock usage, wastage, and kitchen activities.
• Assume responsibility for kitchen operations in the absence of the Executive Chef.
• Perform other related duties assigned by Management.

Requirement

• Minimum of an OND, HND, or professional qualification in Culinary Arts, Catering, Hospitality Management, or a related field.
• Proven experience as a Sous Chef, Assistant Head Chef, or in a similar kitchen supervisory role.
• Strong knowledge of cooking techniques, food preparation, menu execution, and food presentation.
• Knowledge of food safety, hygiene, and sanitation standards.
• Experience in kitchen staff supervision and inventory management.
• Good organizational, communication, and leadership skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Strong attention to detail, creativity, and commitment to food quality.
• Willingness to work shifts, weekends, and public holidays as required.

KEY COMPETENCIES

• Kitchen operations and food production
• Staff supervision and training
• Food quality control and presentation
• Inventory and portion control
• Food safety and hygiene compliance
• Time management and coordination
• Leadership and problem-solving