Do you want to become a Kitchen Supervisor/Manager? Here is some information to help point you in the right direction:
Job Description - 
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Kitchen supervisors or managers are usually trained chefs or cooks, who organise a team of chefs and kitchen assistants in hotels, restaurants, canteens and catering companies.
Their main tasks are to:
Supervisors/managers also keep records up to date, and in smaller kitchens, or when short-staffed, they may have to do the work of chefs or cooks.
Kitchen supervisors/managers normally work 40 hours a week but must be flexible as overtime, variable hours and shifts are common. The work involves standing for long periods and moving around the kitchen a great deal. Some work is done in an office, possibly with meetings and visits to suppliers.
Salaries range from around £8,000 for a junior manager, to more than £35,000 for experienced managers in larger establishments.
Kitchen supervisors/managers need:
There are about 140,000 kitchen supervisors and managers working in all parts of the UK. There are usually plenty of vacancies, and opportunities are increasing.
Most kitchen supervisors and managers start off as kitchen assistants or trainee chefs and cooks, but others take qualifications such as HNCs/HNDs or degrees at college first. Practical experience in kitchen work is essential. Some hotels and restaurants run training schemes, which can lead to kitchen or catering management. People with A levels/H grades may be able to join straight from school.
There is no upper age limit, and people who have worked as cooks, chefs or in other catering positions may have an advantage.
People working as a chef or cook can study part time or by distance learning for a professional certificate or NVQ/SVQ.
Kitchen supervisors and managers may go on to manage larger kitchens and larger teams. Or they may set up their own restaurant or catering business.
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