Supervisor

Key Responsibilities

• Staff Management: Assign daily duties, create work schedules, and train junior kitchen employees.
• Food Production: Handle food preparation and cooking during peak service periods, ensuring recipes and portion controls are followed.
• Inventory Control: Monitor stock levels, conduct stock-taking, and order ingredients or supplies through procurement systems.
• Safety and Hygiene: Enforce strict food hygiene, sanitation regulations, and health standards (such as HACCP guidelines).
• Quality and Event Coordination: Check event orders, manage packing or setup for catered functions, and resolve any operational or client issues on-site. [1, 2, 3, 4]

Core Requirements

• Experience: 1 to 5 years of commercial kitchen or catering experience, with at least 1 to 2 years in a supervisory role.
• Skills: Strong leadership, basic computer literacy, time management, and problem-solving abilities.
• Certifications: Relevant food safety and hygiene certifications (such as WSQ Food Safety or HACCP)