Kitchen Supervisor

Responsibilities:

Kitchen Operations:

• Oversee day-to-day kitchen activities and workflow.
• Ensure timely preparation and delivery of meals for events, orders, and daily production.
• Enforce portion control, recipes, and quality standards.
• Ensure the kitchen is always clean, organized, and running efficiently.

Staff Management:

• Supervise kitchen staff and assign duties.
• Maintain proper hygiene and safety practices around the kitchen

Inventory & Procurement:

• Monitor stock levels of food items, ingredients, and kitchen supplies.
• Prepare requisitions and the procurement to ensure timely supply.
• Prevent wastage and control food cost.
• Maintain accurate inventory records.

Quality & Hygiene:

• Ensure compliance with standards and food safety regulations.
• Conduct regular inspections of kitchen equipment and other related machines
• Ensure proper sanitation, storage, and waste management.

Reporting & Documentation:

• Keep daily production records, wastage reports, and inventory logs.
• Report kitchen issues, maintenance needs, and other management concerns.

Requirements:

• HND/Bachelor's degree
• 2 years of experience in the same position or a similar hospitality industry
• Strong knowledge of catering operations and bulk food production.
• Excellent leadership and communication skills.
• Ability to work with Microsoft Office suites
• Ability to multitask and work under pressure.
• Knowledge of hygiene, safety, and kitchen regulations.
• Must be organized, disciplined, and reliable.

Remuneration: NGN 150,000.00