Kitchen Supervisor - Production Unit

Key Responsibilities **Kitchen \& Production Operations** * Supervise daily kitchen and food production activities. * Ensure production is completed according to the approved schedule and requirements. * Allocate tasks and responsibilities to chefs, cooks, and kitchen helpers. * Monitor preparation, cooking, portioning, packing, and dispatch activities. * Ensure products are prepared according to standardized recipes and procedures. **Team Supervision** * Supervise and coordinate kitchen staff during daily operations. * Prepare staff assignments and manage manpower according to production requirements. * Monitor attendance, discipline, productivity, and work performance. * Train and guide kitchen staff on proper food preparation and operating procedures. * Ensure staff follow company policies and kitchen procedures. **Food Quality \& Safety** * Monitor food quality, taste, portion size, and presentation. * Ensure proper food handling, storage, cooking, cooling, and temperature control. * Maintain high standards of cleanliness and personal hygiene. * Ensure compliance with HACCP and company food safety requirements. * Report any quality or food safety issues to the Executive Chef/Management immediately. **Stock \& Cost Control** * Monitor the proper usage of raw materials and ingredients. * Minimize food wastage and ensure effective portion control. * Coordinate with Stores regarding daily raw material requirements. * Check the quality and quantity of ingredients received for production. * Ensure proper storage and FIFO practices are followed. **Coordination** * Coordinate with the Executive Chef regarding daily production requirements. * Work closely with Stores, Procurement, Quality, and Logistics teams. * Ensure timely preparation of products for dispatch to branches/outlets. * Communicate production issues, shortages, delays, or equipment problems to management. **Kitchen Hygiene \& Equipment** * Ensure kitchen areas, equipment, utensils, and workstations are properly cleaned and maintained. * Monitor the correct use of kitchen equipment. * Report equipment breakdowns and maintenance requirements. * Ensure proper cleaning schedules are followed. Key Performance Indicators (KPIs) * Timely completion of production * Food quality and consistency * Food safety and hygiene compliance * Reduction of food wastage * Effective manpower utilization * Recipe and portion compliance * Kitchen cleanliness and organization * Production efficiency Qualifications \& Experience * Diploma/Degree in Culinary Arts, Hotel Management, or a related field. * **5\+ years of kitchen/food production experience**, preferably in a large\-scale kitchen or Central Production Unit. * Minimum **2–3 years of supervisory experience** preferred. * Experience in high\-volume food production or multi\-outlet operations is an advantage. * Good knowledge of food safety, hygiene, and kitchen operations. * Strong leadership, communication, and team\-management skills. * Ability to work under pressure in a fast\-paced production environment. Pay: QAR6,000\.00 \- QAR8,000\.00 per month Work Location: In person