Kitchen Supervisor

Requsyol Ltd; Greater London; On-site; GBP 32,000 - 42,000; Full time

Job summary

Requsyol Ltd is seeking a experienced kitchen supervisor in Greater London to lead line cooks, manage prep and oversee service quality. You will ensure food safety, stock control, and efficient kitchen operations during peak hours.

The role requires 3–5 years in a fast-paced culinary environment, and a valid Food Safety certification. Strong leadership and communication skills are essential for success in this busy setting.

Qualifications

• 3 to 5 years of hands-on culinary experience in a fast-paced restaurant, hotel, or catering environment.
• Valid Food Safety & Hygiene certification (e.g., Level 2/3 or ServSafe Manager).
• Strong knowledge of cooking methods, kitchen equipment, and food allergen protocols. Excellent communication and time-management abilities

Responsibilities

• Lead and mentor line cooks, prep cooks, and kitchen porters; supervise daily shift briefings.
• Oversee food production and prep during peak service; ensure speed, precision, and presentation.
• Enforce hygiene, sanitation and food safety regulations (HACCP/health codes); monitor temps and freshness.
• Track inventory, conduct stock counts, rotate stock, and assist with orders and deliveries.
• Support portion control and batch preparation to meet budget constraints

Skills

Team leadership

Communication

Time management

Food safety

Education

Food safety certification (Level 2/3 or ServSafe)

Tools

Kitchen equipment knowledge

Job description

Experience Required: 3 to 5 years in a commercial kitchen environment, as supervisory or senior cook capacity.

Reports To: Head Chef or Kitchen Manager

Key Responsibilities

• Team Leadership: Supervise, train, and mentor line cooks, prep cooks, and kitchen porters. Lead daily shift briefings and delegate station tasks.
• Operations & Service: Oversee food production and prep work during peak service hours. Ensure speed, precision, and consistency of all outgoing dishes.
• Quality & Safety Compliance: Enforce strict hygiene, sanitation, and food safety regulations (such as HACCP or local health codes). Monitor food temperatures, freshness, and presentation standards.
• Inventory & Stock Management: Track inventory levels, conduct stock counts, and rotate food stock properly to minimize waste. Assist with ordering supplies and checking deliveries.
• Cost & Waste Control: Help manage portion control and batch preparation to stay within operational budgets.

Qualifications & Requirements

• Experience: 3 to 5 years of hands‑on culinary experience in a fast‑paced restaurant, hotel, or catering environment.
• Certifications: Valid Food Safety & Hygiene certification (e.g., Level 2/3 or ServSafe Manager).
• Skills: Strong knowledge of cooking methods, kitchen equipment, and food allergen protocols. Excellent communication and time‑management abilities