Staff Canteen Supervisor

Main Objectives

Directs the activities of assigned personnel in the staff canteen, including preparing daily orders for all items required for the kitchen and monitoring the preparation of catering staff meals to ensure efficiency. Maintains regular checks on kitchen equipment and ensures adherence to good hygiene and safe working practices. Ensures the efficient and economical use of raw materials and prepares a cost statement on a monthly basis.

Main Duties

o Directs the activities of assigned personnel in the staff canteen unit. Includes preparing daily orders for all items required for the kitchen, such as vegetables, fish, poultry, and meat. Initials the orders and passes them for the supervisor's signature to ensure proper meal planning and timely procurement of ingredients.

o Prepares a weekly schedule regarding the type of meal to be prepared (breakfasts, lunches, and dinners) for catering staff and passes it to cooks. Includes monitoring the preparation of such meals to ensure that they are produced according to standards and at the designated time, maintaining meal quality and timely service for catering staff.

o Ensures the efficient and economic use of raw materials and supplies to reduce wastage to an absolute minimum. Prepares a cost statement for the supervisor on a monthly basis to optimize resource utilization and provide cost accountability.

o Controls the cards issued by the catering support section regarding meals provided for eligible day-duty staff. Monitors canteen activities during meal times to ensure services are provided efficiently, ensuring proper meal distribution and smooth canteen operations.

o Checks kitchen equipment to ensure its safe and efficient operation and reports faults for repair, as required, maintaining kitchen safety and ensuring equipment functionality.

o Ensures kitchen staff are clean-shaven, in the proper uniform, and present a clean and tidy appearance at all times, including observance of established hygienic standards and safety rules and regulations to uphold hygiene and safety standards in food preparation areas.

o Controls the staff lockers. Includes issuing lockers to new staff, drawing keys from them upon termination, ensuring that the room is always clean and tidy, keeping the locker room locked after shift changes, and assisting security during any inspection to manage locker assignments and maintain security and cleanliness.

o Monitors work progress with regards to kitchen activities and provides necessary instructions to ensure that work activities are carried out smoothly and efficiently, ensuring operational efficiency and effective task execution.

o Comply with Company's and airport authorities' health, safety & security requirements.

o Carries out other similar or related duties as directed by the management.

Minimum Requirements

Education:

o Minimum of High school Diploma followed by a diploma level course in Hospitality Industry.

Experience:

o Minimum of 3-5 years' experience in a similar position.

Other Essential Requirements:

o Great in written/spoken English.

Thorough Knowledge about Catering Industry.

Job Type: Full-time