Kitchen Supervisor Current Vacancies

2006-11-25:

Kitchen supervisors and managers will also be either a section chef, second chef, or head chef.

Often, in hotels and restaurants, kitchen supervisors are section chefs also known as chefs de partie in charge of a particular area of the kitchen.

Section chefs answer to a sous chef who in turn, is answerable to the head chef or maitre de cuisine.

As a trained chef and supervisor, they organise and oversee the work done by their team.
They make sure that the food is prepared and produced at the right quality, the right price and the right time.

Kitchen supervisors and managers may start early in the morning and finish late at night, and also work at weekends and public holidays.

The kitchen environment can be hot and humid, and can get very hectic especially around meal times.
For part of the day, kitchen supervisors and managers may work in an office away from the kitchen.

Kitchen supervisors and managers are employed by hotels and restaurants, as well as catering departments of local authorities, in business and industry, education, the health service and the Armed Forces.

Part-time, temporary, and seasonal employment is available.
Kitchen supervisors and managers can set up their own business, running their own restaurant or taking on a franchise.

A trainee kitchen manager can earn around 13,000 a year. (Permalink)