CATERING SUPERVISOR X 1 – Management Training Bureau (Mtb) 237 views

Key Responsibilities

• Formulating Restaurant Concepts and Menus Designing by planning seasonal menus and overall concepts that align with brand identity and market trends.
• Strategic Costing and Financial Control Executing precise menu costing and implementing cost-saving initiatives to ensure the kitchen remains profitable without sacrificing quality.
• Quality Assurance and Sensory Evaluation through assessing visual appeal, texture, taste, and aroma of every dish before it reaches the guest.
• Operational Planning and Resource Management Translating reservations and customer preferences into actionable provision requests.
• Enforcing Comprehensive Health, Safety, and Hygiene from food safety protocols and medical testing for staff to fire safety and pest control.
• Staff Leadership and Conflict Management through duty scheduling and resolving interpersonal conflicts to maintain a high-functioning, professional kitchen environment.
• Hands-on Mentorship and Skill Demonstration through practical sessions, demonstrating new equipment use, and updating staff on modern culinary trends.
• Supply Chain quality control by Inspecting deliveries for freshness and expiry dates to ensure only the highest quality raw materials enter the production line.
• Customer Feedback Integration Actively gathering and analyzing guest feedback to continuously improve service and food quality

Requirements

• HND in Hospitality Management or Equivalent.
• Class 1 Journeyman in professional cookery
• At least 3 years of experience in catering, hotel, or large-scale food service operations.
• Written and oral communication skills
• Customer care skills
• Attention to detail
• Ability to work under pressure
• Critical and creative thinking
• Highest level of culinary skill
• Problem solving
• Interpersonal skills
• Teamwork

How to Apply