Role Overview

A Kitchen Supervisor is required to support Kitchen and Catering Management with the operation and administration of the kitchen and its employees, ensuring the requirements of the commercial contract are met.

Responsibilities

Supervise food production and service.
Maintain kitchen systems, controls, administration, and contract requirements.
Support purchasing and stock control.
Maintain hygiene and food-safety standards.
Manage and support subordinate employees and daily kitchen operations.
Maintain effective customer liaison and service.
Take ownership of self-management, organisation, and operational follow-through.

Requirements

Matric and a Professional Cookery, Food and Beverage, or similar certificate.
At least two years' experience in a similar kitchen-supervision position.
Practical understanding of food production, service, purchasing, stock, hygiene, food safety, and staff supervision.
Reliable, organised, customer-focused, and able to support a commercial catering contract.