Kitchen Supervisor Required In Europe

Muskan Malik Hiring For F2S Immigration; Deutschland; Vor Ort; EUR 30.000 - 45.000; Vollzeit

Zusammenfassung

A leading company is seeking Kitchen Supervisors to manage kitchen operations across Europe, including Germany. Responsibilities include overseeing staff, ensuring food quality, and maintaining safety standards. This role offers benefits like accommodation and medical insurance.

Leistungen

Food

Accommodation

Medical Insurance

Travel Allowances

Flight Tickets

Qualifikationen

• Experience in managing kitchen operations and staff.
• Knowledge of food safety standards.

Aufgaben

• Oversee kitchen operations and ensure efficient workflow.
• Supervise kitchen staff and monitor performance.
• Ensure food quality and safety compliance.

Kenntnisse

Management

Training

Food Safety

Jobbeschreibung

Currently, we are looking for Kitchen Supervisors in Europe, Sweden, Portugal & Germany under the opportunity card visa.

Kindly call & email for more details.

Benefits Include:

• Food
• Accommodation
• Medical Insurance
• Travel Allowances
• Flight Tickets

Major Responsibilities:

1. Oversee Kitchen Operations: Manage day-to-day kitchen activities and ensure efficient workflow.
2. Supervise Kitchen Staff: Assign duties, train team members, and monitor staff performance.
3. Ensure Food Quality & Presentation: Maintain consistency in taste, portion, and plating as per standards.
4. Inventory & Stock Management: Monitor stock levels, place orders, and track usage to prevent waste.
5. Hygiene & Safety Compliance: Enforce food safety and cleanliness standards (e.g., HACCP). Ensure all kitchen equipment is clean and properly maintained.
6. Coordinate with Front-of-House: Work closely with restaurant or service staff to ensure timely food delivery and service.
7. Assist with Menu Planning: Provide input on menu items, ingredients, and seasonal adjustments.
8. Monitor Food Preparation Timelines: Ensure orders are prepared on time, especially during peak hours.
9. Training & Development: Coach staff on cooking techniques, hygiene, and operational efficiency.
10. Report to Head Chef or Management: Provide regular updates on kitchen performance, staff, and issues.