Kitchen Supervisor – Menu, Cost & Quality

Expert hospitality Limited; Auckland; On-site; NZD 50,000 - 75,000; Full time

Job summary

Expert Hospitality Limited in Auckland is seeking an experienced kitchen professional to oversee menu planning, cost management and food preparation in a busy restaurant environment.

The role involves coordinating food ordering, quality control, hygiene and safety, staff training, and section management while ensuring dishes meet established recipes, cost targets and high standards. Applicants should have at least two years' experience or a Level 4 Culinary Arts qualification.

Qualifications

• Minimum two years of experience or Level 4 qualification in Culinary Arts, or a combination thereof.

Responsibilities

• Ensure the restaurant kitchen produces high quality food at all times.
• Comply with all established restaurant operational policies & procedures.
• Anticipate and attend to guest needs and desires immediately.
• Prepare and garnish all items including salads, desserts, curries, and established menu items.
• Demonstrate superior recipe knowledge for every item on the food menus.
• Ensure all standard recipes are followed at all times.
• Prepare food for service and special functions.
• Maintain knowledge of food products.
• Monitor food quality and quantity for portion control.
• Participate in menu formulation and full costing of items.
• Requisition appropriate food quantities per policies.
• Maintain par stock levels for all products.
• Maintain grooming standards and professional appearance.
• Maintain harmonious relations within the service team.
• Monitor storage facilities and maintain cleanliness and safety.
• Handle and operate kitchen equipment with care; report faults.
• Maintain a clean & safe working environment; perform cleaning duties as rostered.
• Complete all tasks timely; attend meetings; perform other duties as directed by Owner/Manager.
• Ensure food is prepared and cooked to company specifications.
• Organise events with FOH teams and manage supply purchases; keep stock records.
• Review product quality and research new vendors.
• Estimate future needs for goods and utensils.

Skills

Menu planning

Cost management

Food ordering

Quality control

Communication

Hygiene & safety

Food preparation

Staff training

Food preservation

Section management

Garnishing

Vendor sourcing

Stock management

Kitchen equipment handling

Event organization

Education

Level 4 Culinary Arts qualification

Job description

Expert Hospitality Limited in Auckland is seeking an experienced kitchen professional to oversee menu planning, cost management and food preparation in a busy restaurant environment.

The role involves coordinating food ordering, quality control, hygiene and safety, staff training, and section management while ensuring dishes meet established recipes, cost targets and high standards. Applicants should have at least two years' experience or a Level 4 Culinary Arts qualification.