The Kitchen Supervisor ensures efficient operation of the canteen kitchen by supervising staff, maintaining hygiene standards, overseeing food preparation, and ensuring timely service. This role requires excellent organizational and leadership skills, a commitment to quality, and the ability to maintain a safe and clean kitchen environment.

Key Responsibilities

1. Supervision & Leadership

• Lead and manage kitchen staff, including cooks, assistants, and dishwashers.
• Assign daily tasks and ensure timely completion of kitchen operations.
• Train and mentor team members to maintain high performance and adherence to safety standards.

2. Food Preparation & Quality Control

• Monitor food preparation processes to ensure consistency, quality, and portion control.
• Review and adjust recipes, ensuring cost-effectiveness without compromising quality.
• Ensure all meals are prepared according to health and dietary standards.

3. Hygiene & Safety Compliance

• Enforce strict hygiene and cleanliness standards in the kitchen area.
• Conduct regular inspections to ensure compliance with food safety regulations.
• Implement and maintain kitchen safety protocols to prevent accidents.

4. Inventory Management

• Monitor stock levels of ingredients and supplies, placing orders as necessary.
• Minimize waste by implementing effective stock rotation and portion control.
• Maintain accurate records of inventory and supply usage.

5. Coordination & Reporting

• Coordinate with the Canteen Manager regarding menu planning, budgeting, and staffing needs.
• Address and resolve any operational or personnel issues promptly.
• Prepare and submit daily/weekly reports on kitchen operations.

Education & Certification:

• High school diploma or equivalent; certification in culinary arts or hospitality management is an advantage.
• Food safety and hygiene certification (preferred).

Experience:

• Minimum of 2 years of experience in a supervisory role in a kitchen or food service environment.
• Proven experience in managing teams and ensuring quality control.

Skills:

• Strong leadership and team management abilities.
• Excellent organizational and multitasking skills.
• Knowledge of food preparation, safety, and sanitation standards.
• Ability to work under pressure and meet deadlines.
• Basic computer skills for reporting and inventory management.