Kitchen Supervisor at Hotel Capitol

Responsibilities

• Manage and structure the standard of operation of the Kitchen Department, its personnel, stock,supplies, storage, requisitions and inventories as well as the interface with the wait staff and other departments within the hotel.
• Manage the day-to-day operations and activities of the Kitchen within budgeted guidelines andto the highest standards, as well as ensure and preserve excellent levels of internal and externalcustomer service.
• Lead the entire kitchen team in designing/updating exceptional and attractive menus, purchase goods/food supplies and continuously make necessary improvements to suit the dietary needs ofa diversity of customers as approved by upper management.
• Maintain accurate daily and weekly punch details for kitchen staff and process daily sales reportsand other reports as may be required or directed by management.
• Maintain a consistent focus on cleanliness throughout the kitchen and stay aware of trends,systems, practices and equipment in kitchen preparation and service in the hotel and restaurant business.
• Plan, forecast, sourcing and execute food orders and provide alternative recipes for customers with special dietary needs. Also check food and beverage supplies, place orders when needed and track and orders deliveries and shipments.
• Coordinate the cooks/kitchen assistants/bartenders/waiters on the preparation, presentation and service of food and meals to always ensure highest quality in service delivery and customer satisfaction.
• Manage, direct, coordinate and train the wait staff through their Team Lead to ensure standardization of menu presentation to guests, servicing of plated meals, bill/payment management and overall excellent customer service outputs.
• Forecasting, planning, sourcing, and ordering food supplies for the kitchen and building positive relationships with food and beverage vendors for maximizing cost effectiveness.
• Events: oversee the catering and servicing of all special events, meetings, etc.
• Review and evaluate the degree of customer satisfaction to recommend operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.