Kitchen Supervisor at Penafort Energy Limited

Job Summary

• We are seeking an experienced, organised, and proactive Kitchen Supervisor to oversee the daily operations of our kitchen, ensuring efficient food production, consistent food quality, proper staff supervision, and strict adherence to food safety and hygiene standards.
• The ideal candidate must possess practical kitchen management experience, strong leadership skills, and the ability to coordinate kitchen personnel, monitor food preparation, control costs, and maintain high standards of food quality and customer satisfaction.

Key Responsibilities

• Supervise and coordinate the daily activities of kitchen personnel to ensure smooth and efficient operations.
• Oversee food preparation, cooking, portioning, packaging, and presentation.
• Ensure consistency in food quality, taste, portion sizes, and presentation.
• Monitor kitchen operations and ensure timely preparation of food orders.
• Ensure strict compliance with food safety, hygiene, sanitation, and health regulations.
• Monitor the proper handling, storage, and preservation of food items and ingredients.
• Conduct regular checks on food quality, freshness, and expiry dates.
• Monitor kitchen inventory, ingredient usage, and stock levels to prevent shortages and wastage.
• Ensure proper documentation and accountability for kitchen supplies and materials.
• Monitor food costs, portion control, and operational expenses.
• Prepare kitchen schedules and ensure adequate deployment of kitchen personnel.
• Train, guide, and supervise kitchen staff to maintain high standards of performance and professionalism.
• Ensure proper maintenance and cleanliness of kitchen equipment, utensils, workstations, and storage areas.
• Identify operational challenges and recommend improvements to management.
• Ensure compliance with company policies, procedures, and operational standards.
• Perform other kitchen-related duties as assigned by management.

Requirements and Qualifications

• Minimum of BSC or relevant professional qualification in Catering, Hospitality Management, Food Production, or a related field. Relevant practical experience may also be considered.
• Minimum of 5–10 years of proven experience in kitchen operations, with at least 5 years in a supervisory capacity.
• Previous experience in a restaurant, supermarket kitchen, catering outfit, hotel, or food production environment.
• Strong knowledge of food preparation, cooking techniques, menu planning, and food presentation.
• Good understanding of food safety, hygiene, sanitation, and proper food storage procedures.
• Experience in inventory management, portion control, food costing, and waste reduction.
• Strong leadership, communication, and team management skills.
• Ability to work under pressure and manage multiple kitchen operations.
• High level of integrity, discipline, accountability, and attention to detail.

Key Competencies

• Kitchen operations and food production management.
• Staff supervision and performance monitoring.
• Food quality control and presentation.
• Inventory and cost management.
• Food safety and hygiene compliance.
• Menu planning and production coordination.
• Waste management and resource optimisation.
• Leadership and problem-solving.