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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