Supervisor, Kitchen Operations at Nile University of Nigeria

The Supervisor, Kitchen Operations is responsible for overseeing day-to-day kitchen operations to ensure efficient workflow, consistent food quality, and compliance with food safety and hygiene standards. 

He/she is expected to;

• Coordinate and manage day-to-day kitchen operations to ensure professional, efficient, and hygienic food preparation and service in line with established standards and service expectations.
• Supervise kitchen staff attendance, task allocation, and workflow to ensure timely food production and smooth service during all operating hours.
• Plan, compile, and review daily, weekly, and monthly kitchen performance reports, including production volumes, wastage, staffing efficiency, and compliance metrics, to support informed operational decisions and continuous improvement.
• Plan, schedule, and monitor food preparation timelines and service coordination to optimize kitchen workflow and minimize delays or service disruptions.
• Ensure systematic organization, proper storage, and accurate labeling of food items, ingredients, and kitchen documentation in accordance with food safety regulations and best-practice standards.
• Coordinate closely with culinary, service, and management teams to ensure seamless kitchen operations and consistent service delivery.
• Oversee basic cost control activities, including portion control, wastage monitoring, and documentation related to kitchen expenses, ensuring accuracy and compliance with internal procedures.
• Monitor inventory levels of food, ingredients, and kitchen supplies, identify shortages, and communicate procurement needs proactively to support uninterrupted kitchen operations.
• Address operational issues, staff concerns, and service-related feedback professionally, ensuring timely resolution or escalation in line with organizational procedures.

Qualification & Experience

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field (preferred).
• Minimum of 3-5 years experience in Hospitality/culinary services in a similar or related position.
• Previous experience in a kitchen, food service, or hospitality environment, with exposure to supervising daily operations.
• Formal training in food safety, hygiene, or kitchen operations is an advantage.
• Basic computer skills with the ability to use simple reporting, inventory, or kitchen management tools.