Kitchen Supervisor

Key Duties and Responsibilities

• Supervise the daily operations of the hospital kitchen, ensuring timely preparation and distribution of meals.
  
• Coordinate food production activities to meet patient dietary requirements and hospital meal schedules.
  
• Ensure all meals are prepared, stored, and served in accordance with established food safety and hygiene standards.
  
• Work closely with clinical and nutrition teams to ensure dietary prescriptions and special meal requirements are accurately implemented.
  
• Supervise kitchen staff, allocate duties, and monitor performance to ensure efficient service delivery.
  
• Monitor food quality, portion control, and presentation standards.
  
• Manage inventory of food supplies, kitchen consumables, and equipment to ensure uninterrupted operations.
  
• Conduct stock monitoring and support procurement planning to prevent shortages and minimize wastage.
  
• Ensure proper storage, handling, and rotation of food items in accordance with food safety requirements.
  
• Monitor cleanliness and sanitation of kitchen facilities, equipment, and food preparation areas.
  
• Report equipment faults and coordinate maintenance activities to ensure operational efficiency.
  
• Prepare periodic reports on kitchen operations, food consumption, inventory, and departmental performance.
  

Requirements

Qualifications and Experience

• Bachelor’s Degree in Food Science, Nutrition, Hospitality Management, Catering and Hotel Management, Institutional Management, or a related field.
  
• Professional certification in Food Safety, HACCP, Catering, or Hospitality Management is an added advantage (Preferred).
  
• Minimum of three (3) years' experience in food service operations, catering, hospitality, or institutional kitchen management.
  
• Previous supervisory experience in a hospital, hotel, school, or large-scale catering environment is preferred.
  
• Demonstrated experience in food safety management, inventory control, and staff supervision.
  
• Knowledge of therapeutic diets and healthcare food service operations is an added advantage (Preferred).
  

Required Skills and Competencies

• Strong leadership and team management skills.
  
• Excellent written and verbal communication skills.
  
• Proficiency in Microsoft Office applications and computerized record-keeping systems.
  
• Knowledge of food safety regulations, hygiene standards, and quality assurance practices.
  
• Strong planning, organizational, and time management skills.
  
• Ability to manage inventory, food costs, and resource utilization effectively.
  
• Strong problem-solving and decision-making abilities.
  
• Attention to detail and commitment to service quality.
  
• Ability to work under pressure and meet strict meal service timelines.
  
• High level of professionalism, accountability, and integrity.
  

Expected Outcomes

• Consistent provision of safe, nutritious, and high-quality meals for patients, staff, and visitors.
  
• Compliance with food safety, hygiene, and quality standards at all times.
  
• Efficient kitchen operations with minimal food wastage and optimal resource utilization.
  
• Accurate implementation of prescribed patient dietary requirements.
  
• Well-maintained kitchen facilities, equipment, and food storage areas.
  
• Productive and well-supervised kitchen staff delivering reliable services.
  
• Effective inventory management and uninterrupted availability of food supplies.