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. What sort of hours will I work?

Hey, you’re running a kitchen, so like the rest of the brigade you’ll have to work split shifts and at least 40 hours a week, including some weekends. As with any kitchen job, you may find yourself working longer hours to meet the needs of the business.

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