Cafeteria Supervisor

Job Description

POSITION DESCRIPTION
Position : Cafeteria Supervisor
Department : Culinary
Reports to : Executive Chef, Chef De Cuisine, Sous Chef, Junior Sous Chef
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JOB SCOPE
The Cafeteria Supervisor is responsible for Open and Closing of the Cafeteria on time, maintenance/sanitation and hygiene/ ensure all food served to employees are In Good Quality.
DUTIES & RESPONSIBILITIES
Plan, coordinate, assign, oversee and participate as required in the preparation , cooking and serving of food preparing and maintaining necessary records and files
. Identify problems and suggest changes
. Open the Cafeteria, set up equipment, and prepare cafeteria for serving
. Train personnel in operational procedures
. Maintain accurate food service records
. Prepare equipment for food preparation and monitor refrigeration equipment
. Order cafeteria supplies and prepare food orders as needed
. Prepare foods as needed prepare inventory and production records
. Prepare work details for next day secure Cafeteria for next day and when not in use
. Supervise cleaning and sanitizing of eating utensils, counters and equipment
. Prepare work Weekly schedule and Monthly time sheets
. Prepare food production and Wastage reports
. Maintenance Report for any Damage of the equipment
. Attend Meetings
. Perform related work as required
QUALIFICATIONS & REQUIREMENTS:
General knowledge of the preparation, cooking and serving of food in large quantities general knowledge of food quality and values: some knowledge of special dietary requirements general knowledge of the practices used in receiving and storing food in large quantities general knowledge of Cafeteria sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area ability to supervise the work of others ability to prepare reports ability to work with others in a close fast paced environment must be organized and be able to complete reports and documents in a timely manner.
REQUIREMENTS
Reading, writing and oral proficiency in the English language
HACCP in Practice (Level 2 Award in Food Safety)
Minimum 5 years experience in food industry

Job Details

Employment Types:

Full time

Industry:

Hospitals / Healthcare / Diagnostics

Function:

Hotels / restaurants

Roles:

Chef / Kitchen Manager

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