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A kitchen supervisor’s main tasks are promoting health and safety in the kitchen and keeping the kitchen on budget. They ensure proper food storage and handling, cleanliness, and oversee portion sizes, menu creation, and minimizing waste. To become a kitchen supervisor, one needs cooking training, health and safety certifications, and real-world experience.
Whether she works in a restaurant, hotel, school, sports arena or any other setting that has a commercial kitchen, a kitchen supervisor has two main tasks: promoting health and safety in the kitchen and keeping the kitchen on budget. The health and safety dimension of a kitchen supervisor’s job often involves ensuring proper food storage and handling, as well as cleanliness of the kitchen. To ensure your kitchen stays within your budget, a kitchen supervisor is usually also involved in determining portion sizes, contributing to menu creation and minimizing waste. To become a kitchen supervisor, you usually need to complete some cooking training, earn health and safety certifications, and gain some real-world experience.
One of the main responsibilities of a kitchen supervisor is to maintain proper health and safety standards in their kitchen. This goal often breaks down into several separate tasks. For example, the kitchen supervisor must ensure that all food is stored in a way that minimizes the chance of foodborne illness and that food is used or disposed of by its expiration date. She must also supervise kitchen staff, making sure they are handling food safely and maintaining personal hygiene. In addition, she is responsible for overseeing the ongoing sanitation of all elements of her kitchen, including everything from prep surfaces to dinnerware, refrigeration units and floors.
The other main concern of a kitchen supervisor’s job is making sure her kitchen works within your budget. To achieve this goal, she can determine the serving size of each dish and help establish menu prices. She can also contribute to menu creation, helping to determine which dishes might be most profitable based on issues such as delivery costs and seasonality of ingredients. In addition, she generally tries to avoid financial losses resulting from waste by determining how much of each ingredient to order and proposing daily deals to consume ingredients that are reaching their expiration dates.
An individual who wants to become a kitchen supervisor will usually need to complete culinary school or at the very least take some classes in food service and hospitality. In addition, she will need to obtain any health and safety certification required by her state or country. Finally, in most cases, a supervisor candidate should have one or more years of experience working in a commercial kitchen.
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