Catering Services Supervisor

Requirements Minimum Qualifications Diploma in Catering, Food & Beverage Management, or a related field. Minimum of three (3) years’ experience in a similar role. Experience working as a Sous Chef or Head Chef with demonstrated ability to lead and supervise staff. Valid Food Handler’s Certificate. Skills Required Knowledge of therapeutic and special diet menu planning (e.g., diabetic, renal, low sodium). Strong understanding of food safety, hygiene, and HACCP standards. Inventory management and kitchen operations coordination. Leadership and staff supervision skills. Strong organizational, multitasking, and reporting abilities. Excellent customer service and communication skills. Role Summary Plan and supervise meal preparation and service in line with patient dietary requirements. Coordinate timely meal delivery across wards while maintaining food quality and temperature. Monitor kitchen inventory and conduct regular stock takes. Ensure compliance with food safety, hygiene, and hospital policies. Supervise catering staff, prepare duty rotas, and conduct training on food handling standards. Conduct kitchen and storage inspections and document quality and safety checks. Respond to patient feedback and collaborate with nursing teams to improve meal services. Prepare operational reports and participate in departmental review meetings.