The Kitchen Supervisor plays a key role in food production operations, ensuring efficiency, quality control, and adherence to food safety standards. This position involves supervising food preparation, managing inventory, and supporting operational improvements to maintain high food service standards.

• Graduate of bachelor’s degree in nutrition or any food related programs.
• Minimum 3 years’ work experience, preferably with at least one (1) year supervisory experience in food service institutions (commissary or airline). 

EXPECTED COMPETENCIES AND BEHAVIORS:

1.Food Production & Quality Control

• Expected Outcomes – Meals meet quality, portioning, and hygiene standards; Food safety protocols (HACCP, FIFO, FEFO) are strictly followed; Minimized food waste and optimized production.

Expected Behaviors – Ensures food quality and safety at all times; Follows and enforces hygiene and sanitation standards; Monitors and adjusts portioning to reduce waste.

2.Inventory & Stock Management

• Expected Outcomes – Accurate stock levels prevent shortages or excess; Proper storage maintains ingredient quality; Real-time inventory tracking minimizes discrepancies.
• Expected Behaviors – Maintains detailed stock records and updates regularly; Follows FIFO and FEFO for storage and labeling; Coordinates with suppliers to ensure stock availability.

3.Operational Efficiency & Compliance

• Expected Outcomes - Kitchen operations run smoothly with minimal delays; Full compliance with health and safety regulations; SOPs and food safety standards are strictly followed.
• Expected Behaviors – Proactively solves operational issues and streamlines processes; Ensures all team members follow procedures and safety guidelines; Conducts regular checks and provides feedback for improvement.

4.Staff Training & Supervision

• Expected Outcomes - Well-trained staff meet performance expectations; A positive and productive work environment is maintained; High employee engagement and low turnover.
• Expected Behaviors – Provides clear instructions and hands-on training; Encourages teamwork, accountability, and respect; Identifies training needs and recognizes employee contributions.

5. Equipment & Facility Maintenance

• Expected Outcomes – Kitchen equipment is well-maintained and functional; Clean and safe kitchen environment is ensured; Preventive maintenance is conducted regularly.
• Expected Behaviors – Inspects and reports equipment issues promptly; Maintains a clean, organized, and sanitary workspace; Implements a maintenance schedule and ensures proper equipment use.