Job Description

Key Responsibilities

• Supervise and coordinate daily catering and kitchen operations.
• Lead, guide, and monitor catering staff to ensure efficient workflow.
• Ensure food preparation, presentation, and service meet company standards.
• Monitor food quality, portion control, cleanliness, and hygiene.
• Ensure compliance with food safety and workplace safety requirements.
• Manage staff attendance, work schedules, and daily task allocation.
• Monitor stock levels and coordinate with the kitchen team regarding supplies.
• Handle operational issues and resolve service-related problems promptly.
• Liaise with clients, management, and other departments when required.
• Prepare daily operational reports and provide feedback to management.
• Ensure the catering area, equipment, and facilities are properly maintained.

Job Requirements

Responsibilities

Operational Management

• You will oversee daily kitchen and catering operations to keep food preparation, presentation and service aligned with company standards.
• You will manage stock levels, cleanliness, equipment upkeep and portion control to ensure reliable service delivery.

Team Leadership & Scheduling

• You will lead, coach and monitor catering staff, manage attendance and set daily work schedules.
• You will address staffing or workflow issues and support on-the-job training to maintain efficient operations.

Client Service & Reporting

• You will liaise with clients, management and other departments to coordinate events and resolve service issues promptly.
• You will prepare daily operational reports and share clear feedback to help management make timely decisions.

Requirements

Qualifications & Experience

• You hold a minimum Diploma in Hospitality Management, Culinary Arts, Food Service Management or a related field.
• You have at least 2 years of experience in catering, food service, hospitality or a similar supervisory role.
• Candidates with experience in institutional catering, central kitchen, hotel or large-scale food service operations are encouraged to apply.

Hard Skills & Knowledge

• You have proven experience supervising a kitchen or catering team, including scheduling and attendance management.
• You understand food safety, hygiene, portion control and basic equipment maintenance.

Soft Skills & Qualities

• You communicate clearly and demonstrate practical leadership with frontline teams.
• You can work independently and stay effective under pressure.
• You have good organisational and problem-solving skills.
• You are willing to work flexible hours, including weekends and public holidays when required.

Skills