Kitchen Supervisor

The Kitchen Supervisor directs the central kitchen and food processing facility operations. They oversee end-to-end supply chains, ensure regulatory and food safety compliance, and manage staff for seamless, high-quality ingredient and product delivery to all restaurant locations.

Production Management: Direct daily food processing and prep activities. Develop and implement production schedules to ensure steady, uninterrupted supply for all restaurant outlets.

Quality Assurance (QA) & Food Safety: Enforce strict adherence to safety standards, sanitation, and hygiene regulations, from personal hygiene to every aspect of operations.

Inventory & Supply Chain: Manage raw ingredient and finished-goods inventory. Monitor stock levels, execute timely ordering, and coordinate with vendors/suppliers.

Team Leadership: Foster a culture of teamwork, safety, and operational excellence.

Equipment & Facility Maintenance: Ensure all facility machinery and kitchen equipment are operating safely, properly maintained, and regularly serviced. Anticipate contingency measures to protect inventory and stocks in place.

Logistics & Distribution: Oversee the packaging, storage, and logistical dispatch of food products to ensure on-time delivery to stores.