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kitchen supervisor
Kitchen supervisors or managers will usually combine their managerial role with that of section, second or head chef. They are responsible for:
- leading a team kitchen staff (assistants, porters and junior chefs)
- managing stock
- planning a menu
- ordering food from suppliers
- controlling a budget and keeping accurate records
- making sure food is of the right quality and price, produced at right time.
Kitchen supervisors organise and oversee the work produced by their team, decide what tasks need to be done and delegate. They produce duty rotas, making sure that enough staff will be on available at all times.
Their duties are also likely to include:
- preparing food
- cooking
- cleaning (in line with food hygiene, health and safety laws).
Kitchen supervisors are frequently involved in recruiting, training, disciplining and dismissing other kitchen staff.
Hours and Environment
As a kitchen supervisor or manager, you may be need to start work early in the morning and finish late at night. Working weekends and public holidays is common. Some employers run a split shift rota system.
As a supervisor, you will work in a hot and humid environment. Your work can become very challenging especially around key meal times. You will wear an overall, apron and hat to protect your clothing and for hygiene reasons. For part of the day, you may work in an office away from the kitchen liaising with the restaurant manager and food suppliers.
Skills and Interests
To be a kitchen supervisor or manager, you should:
- have a creative interest in food and cookery
- have high standards of cleanliness and hygiene
- be organised and able to plan your own work and that of others
- have good communication, leadership and management skills
- have the ability to control a budget and work with figures
- be physically fit and able to work in a hot and busy environment
- have the ability to work under pressure and make quick decisions
- be able to deal calmly with unexpected situations and crises.
Entry
To become a kitchen supervisor or manager you will usually need experience of working in a kitchen and running your own section. The main way to achieve this is by working your way up from kitchen assistant to trainee chef, then section chef and supervisor.
You will not usually need any formal academic qualifications to start work as a kitchen assistant or trainee chef. Many employers will expect you to have a good general standard of education, possibly including some GCSEs (A-E)/S grades (1-5) in English and maths. Check the Kitchen Assistant and Chef job profiles for more information.
You may be able to start as a chef or supervisor by studying for a qualification that includes practical experience and further on-the-job training. Relevant qualifications include:
- Level 2 Diploma in Professional Cookery (awarded by ASET or City and Guilds)
- BTEC National Certificate/Diploma in Hospitality
- foundation degree, BTEC HNC/HND or degree in subjects such as culinary arts management, and hospitality management.
Please check with colleges or universities for exact entry requirements.
If you already hold a degree in an unrelated subject you can take a one-year BA (Hons) conversion course in, for example, Culinary Arts Management.
In Scotland, there are number of qualifications which can help you get into this field, including an SQA Higher in Professional Cookery, and an SQA Intermediate 1 and 2 available in Hospitality. Check with individual institutions for entry details.
You may be able to get into this job through an apprenticeship scheme. Funding for apprenticeships is available for 16-24 year olds and some over-25s. To find out more, visit www.apprenticeships.org.uk. For information about apprenticeships in other parts of the UK, see Scotland, Wales and Northern Ireland.
Training
As a kitchen supervisor or manager, you may help your career by working towards qualifications such as:
- NVQ/SVQ Level 3 in Hospitality Supervision
- BTEC HNC in Hospitality Management
- City and Guilds Higher Professional Diploma in Hospitality and Catering
- Supervising or Managing Food Safety in Catering (awarded by RIPH or CIEH, for example).
If you also work as a senior chef, you can work towards NVQ/SVQ Level 2 in Food Processing and Cooking, or NVQ/SVQ levels 2 or 3 in Professional Cookery.
Opportunities
As a kitchen supervisor or manager, you will find opportunities for employment within hotels and restaurants, in the catering departments of local authorities, in schools and colleges, in the health service and the Armed Forces.
Full- and part-time work, as well as temporary and seasonal employment may be available throughout the UK and overseas.
As a kitchen supervisor or manager, you will gain experience that can help you set up your own business and run your own restaurant or franchise.
Annual Income
Figures are intended as a guideline only
A trainee kitchen manager can earn around £13,000 a year.
With experience, a supervisors salary can be up to around £23,000.
A manager with several years experience and relevant qualifications can earn around £30,000.
An executive head chef, with management responsibilities, in a top hotel can earn up to £50,000.
Further information
Armstrong House
38 Market Square
Uxbridge
Middlesex
UB8 1LH
Tel: 0870 060 2550
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Site Disclaimer
The information contained in our Career Profiles Database was correct at time of publishing, but since publication certain details may have changed so please use this section as a research tool and in some cases further research may be required.
Careers Database Information By Learn Direct Advice