As kitchen supervisor, you’ll be leading a small army of kitchen porters and overseeing the day to day running of the kitchen, including cleaning the equipment, checking supplies and rotating food stock. You’ll be in demand in restaurants, hotels, pubs and the catering departments of schools, hospitals and ships. Note that part of the day may be spent working in an office, ordering supplies and so on. Key responsibilities:

Managing the kitchen porters. Making sure the kitchen is a safe and hygienic place to work

Organising the inventory, storage, and distribution of foodstuffs and supplies

Helping to plan menus, apportion ingredients and use food surpluses

Control portion costs by working out the number of portions per food batch

In some jobs you will be required to cook.

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