kitchen Supervisor

Responsibilities:

Staff Management: Assign daily tasks, build work schedules, and train new kitchen hires. Food Safety and Sanitation: Enforce health and safety rules, cleanliness standards, and proper food storage. Inventory Control: Monitor stock levels, order food supplies, and track inventory costs. Quality Control: Oversee food preparation, portion sizes, and plate presentation to match restaurant guidelines.

Requirements:

Minimum qualification of SSCE. 2-3 years of previous experience in a similar role. Experience in culinary arts.

Remuneration: NGN 120,000