Kitchen Supervisor

Welcome to a workplace where everyone passionately believes in one purpose!
 
Our company's commitment extends beyond tasks; it's about infusing every action with purpose. We are dedicated to bringing unparalleled passion and customer focus to every facet of our business, creating an environment where your contribution truly matters.
 
With 70 years of experience, we are the leading strategic partner, providing specialized solutions for airlines, airports, and enterprises across 21 countries throughout The Caribbean and Latin America.
 
At GCG, we believe the secret recipe for a perfect team blends talent, focus, and discipline. We seek these qualities in candidates eager to thrive in a diverse and multicultural environment.
 
Our comprehensive solutions include Sky Dining, Airport Dining, Aviation Support, and Culinary. With a team of over 5,500 highly skilled experts dedicated to excellence, we uphold the highest standards of quality and service. We are committed to elevating travel & culinary experiences for all our customer's journeys, becoming the top choice in the region.

Duties include, but are not limited to:

1.  To ensure good hygienic practices in the preparation, handling and storage of meals.

a.   All ingredients are received, and quality and quantity checks are made.

b. Food is properly thawed, is dated and handled in accordance with HACCP procedures

c. Temperatures of prepared foods are checked and logged daily as per HACCP Procedures.

d. Team Members are monitored to ensure all prepared food items are wrapped, labeled, dated and coded following food safety standards.

e. Ensure that all food is properly handled to prevent cross contamination during preparation and storage, as set out as per food safety standards.

f. Refrigerated items are checked for quality, expiry date, date coding, labeling and are rotated to ensure FIFO system of storage. A system is in place to ensure that specifications are integrated into the production process and are documented

2. To oversee the operations of the cafeteria.

a. All team members have been instructed on the proper portioning specifics of meals to be served

b. Cashiers are monitored to ensure efficient performance of their duties

c. Adequate quantities of food are available to service customer demand

d. Team members are directed on how to setup and lay out the buffet options in the cafeteria

e. Issue cashier floats and check off cash at end of shift where applicable

f. Team members are provided with any ancillary items / equipment needed for work

3.  To ensure that workstations and all equipment used are properly cleaned, sanitized and maintained, daily.

a. All workstations, equipment, utensils and the kitchen are properly cleaned and sanitized at all times.

b. Safety and hygiene regulations are adhered to at all times.

c. All equipment is handled with care and according to manufacturers’ specifications by kitchen staff.

d. All kitchen equipment is monitored, and any malfunctioning is reported to the Maintenance Department and logged where applicable.

e. All standards of personal hygiene established by the company are enforced, daily - uniforms, hair coverings, jewelry, hand washing, etc.

f. Chillers and freezers are tidied on a daily basis ensuring no expired items

4.  To implement and monitor cost control measures and provide assistance in the preparation of meals.

a. Food specification checks done weekly.

b. Wastage and spoilage are recorded and kept to a minimum - a maximum of 0.5% of food costs.

c. In conjunction with Store’s assistant, ensure adequate supplies are ordered and kept on hand for use in preparation of meals

d. Discrepancies are immediately corrected.

f. Team Members are advised and are given assistance in following appropriate cooking methods,

g. The preparation of all meals, special meals or diet specific meals is monitored daily to ensure that they are prepared according to dietary constraints.

5.  To participate in the recruitment, selection, training and development, supervision and motivation of staff in the departments which you manage.

a. Appropriate staff is in place with the right skills, knowledge and attitudes at all times.

b. Staff is appropriately trained and developed to perform their specific functions.

c. Periodic “check ins” with staff documented at least twice yearly.

d. Departmental meetings are held as required to share information, plan for improvements and to discuss issues of mutual concern.

e. Staff is appropriately rostered to ensure minimum overtime, ensuring that all overtime is approved, when necessary and that a weekly report on the summary of overtime is done.

f. Vacation roster is prepared at the beginning of every year and vacation leave is scheduled to ensure minimum disruption.

g. The company’s rules and regulations are enforced through the appropriate discipline of staff.

6.  Prepare menus and assist in all aspects of meal planning for both cafeteria and patient care.

a. Work with the Dietician and Head Chef (where applicable) to determine menu items for patient care.

b. Develop creative menu ideas for offering in the cafeteria.

c. Develop a theme day at least once per quarter for cafeteria offerings

d. Engage Team Members in developing menu offerings and ideas for the cafeteria

Embark on a journey with us, where every day brings new opportunities for growth and success. If you thrive in a dynamic environment and want to be part of a team that celebrates achievements, come, be a part of our story. Your career adventure starts here!