Dining Supervisor

upervision and Training:

Lead, train, and mentor kitchen staff, ensuring they adhere to food safety and sanitation standards.

Assign tasks and monitor staff performance, providing guidance and support as needed. Food Preparation and Quality Control:

Oversee the preparation and cooking of menu items to ensure consistency and quality.

Conduct regular taste tests and quality checks to maintain high culinary standards. Inventory Management:

Manage inventory levels, ordering supplies as needed to ensure smooth kitchen operations.

Monitor food storage practices to prevent waste and ensure proper rotation. Menu Planning:

Collaborate with the Head Chef or Culinary Manager in planning menus and developing new recipes.

Ensure all dishes are prepared in accordance with established recipes and presentation standards. Health and Safety Compliance:

Ensure compliance with health and safety regulations, including sanitation and hygiene practices.

Conduct regular inspections of the kitchen and equipment to maintain a safe working environment.