Kitchen Supervisor, Barns Of Claverhouse, Hampton By Hilton Dundee

United Kingdom, Barns Of Claverhouse
Published 2022-09-24
Expires 2022-10-24
ID #1182100750
Kitchen Supervisor, Barns Of Claverhouse, Hampton By Hilton Dundee
United Kingdom, Barns Of Claverhouse,
Published September 24, 2022

Job details:

Job type: Full time
Contract type: Permanent
Salary type: Monthly
Occupation: Kitchen supervisor

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Who are we?
Interstate Hotels and Resorts are part of a larger family called Aimbridge Hospitality with a combined total of 1400 hotels globally. We work with big brands such as Hilton, Accor, Marriot and IHG as well as small independent hotels and everything in between.
What is in it for you?
As part of the Aimbridge family, you will have access to a suite of benefits that include
Hotel discounts... To view the full job details please click apply.

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    Registered on October 7, 2017


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    1) Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. 2) Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs. 3) Supervises noncooking personnel, such as KITCHEN HELPER , to ensure cleanliness of kitchen and equipment. 4) Supervises COOK and tastes, smells, and observes food to ensure conformance with recipes and appearance standards. 5) Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies. 6) Purchases foodstuffs, kitchen supplies, and equipment, or requisitions them from PURCHASING AGENT. 7) Hires and discharges employees. 8) Trains new workers. 9) Performs other duties as described under SUPERVISOR Master Title. 10) May set prices to be charged for food items. 11) May meet with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions. 12) May assist dietitian to plan, change, test, and standardize recipes to increase number of servings prepared. 13) This job occurs typically in restaurants, cafeterias, and institutions as opposed to STEWARD/STEWARDESS which occurs typically in hotels.

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