Catering and Hygiene Supervisor

Roles & Responsibilities: Design and plan diverse menus that meet customer expectations while keeping costs under control. Prepare ingredient requisitions to ensure the delivery of high-quality meals in line with planned menus. Oversee hygiene and sanitation standards across all facilities, including branches, warehouses, and offices. Maintain cleanliness throughout all work areas, beyond just kitchens and dining spaces. Procure and manage cleaning equipment, detergents, and other essential supplies. Supervise cleaning services to uphold high hygiene standards. Ensure strict compliance with health and safety regulations. Train catering staff on proper food preparation and hygiene practices. Monitor staff performance to ensure adherence to recipes and hygiene standards. Develop staff schedules to ensure contractual working hours are met. Establish channels for staff and customers to provide feedback on meal quality and hygiene. Act on feedback to improve service quality. Identify and communicate training needs to support continuous staff development. Meet cost management goals while maintaining menu quality and variety. Minimum Requirements Bachelor's Degree in Hotel and Hospitality Management. Higher Diploma in Hotel Management or other Hospitality Services from a recognized institution 5 years of working experience as a Catering Manager in a reputable institution Trained & Experienced in HACCP. Experience in a busy hospital is an added advantage Proficient in computer skills and conversant with hotel software. Self-motivated, persistent, resolute, and able to deliver without close supervision. Other skills: Communication, leadership, organization, problem-solving, and attention to detail.