The Kitchen Supervisor is responsible for overseeing the day-to-day operational activities of the kitchen at the branch level.

Duties/Responsibilities:

• Supervise all kitchen activities, ensuring smooth workflow.
• Ensure meals are prepared according to approved recipes and standards.
• Monitor portion control to reduce waste and ensure consistency.
• Train new kitchen staff on recipes, processes, hygiene, and safety.
• Act as the Quality Control officer byTaste and evaluate meals before serving periods.
• Ensure all dishes meet company standards for taste, presentation, and temperature.
• Submit daily production reports to the Operations Manager.

Skills/Requirements:

• Minimum of B.Sc/HND; additional culinary or hospitality training is an advantage
• 2–4 years’ experience in a fast-paced kitchen or food production environment
• Experience in supervisory or team lead roles is preferred
• Basic knowledge of food safety and cooking techniques.
• Ability to follow directions and standardized processes.
• Multitasking and time management under pressure.
• Team spirit and effective communication with co-workers.