Team Leader / Supervisor

1. Managing Staff
Supervise kitchen staff, including chefs, cooks, and dishwashers.
Assign tasks to staff based on their skills and ensure they are completed on time.
Train new staff on kitchen procedures, safety, and food preparation techniques.
Evaluate staff performance and provide feedback or discipline when necessary.
2. Ensuring Food Quality
Oversee food preparation to ensure consistency, quality, and adherence to recipes.
Ensure food is prepared and served at the correct temperature and presentation.
Implement and monitor quality control standards for food preparation.
3. Inventory and Stock Management
Monitor inventory levels of food and kitchen supplies to prevent shortages.
Place orders for ingredients and supplies, ensuring that stock is rotated to prevent waste.
Check the quality of incoming deliveries and store food correctly.
4. Scheduling and Shift Management
Create and manage staff schedules, ensuring that shifts are covered and the kitchen runs efficiently.
Adjust staffing levels based on peak and off-peak hours to maintain productivity.
5. Communication
Maintain effective communication between kitchen staff and other departments.
Report any issues, concerns, or successes to senior management.
Collaborate with the team to develop new menu items or improve existing ones.