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)