POSITION DESCRIPTION

 

Position                     :   Cafeteria Supervisor

Department              :   Culinary

Reports to                  :   Executive Chef, Chef De Cuisine, Sous Chef, Junior Sous Chef             

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JOB SCOPE

The Cafeteria Supervisor is responsible for Open and Closing of the Cafeteria on time, maintenance/sanitation and hygiene/ ensure all food served to employees are In Good Quality.

DUTIES & RESPONSIBILITIES

 Plan, coordinate, assign, oversee and participate as required in the preparation , cooking and serving of food; preparing and maintaining necessary records and files

• Identify problems and suggest changes

• Open the Cafeteria, set up equipment, and prepare cafeteria for serving

• Train personnel in operational procedures

• Maintain accurate food service records

• Prepare equipment for food preparation and monitor refrigeration equipment

• Order cafeteria supplies and prepare food orders as needed

• Prepare foods as needed; prepare inventory and production records

• Prepare work details for next day; secure Cafeteria for next day and when not in use

• Supervise cleaning and sanitizing of eating utensils, counters and equipment

• Prepare work Weekly schedule and Monthly time sheets

• Prepare food production and Wastage reports

• Maintenance Report for any Damage of the equipment

• Attend Meetings

• Perform related work as required

QUALIFICATIONS & REQUIREMENTS:

General knowledge of the preparation, cooking and serving of food in large quantities; general knowledge of food quality and values: some knowledge of special dietary requirements; general knowledge of the practices used in receiving and storing food in large quantities; general knowledge of Cafeteria sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area; ability to supervise the work of others; ability to prepare reports; ability to work with others in a close fast paced environment must be organized and be able to complete reports and documents in a timely manner.

REQUIREMENTS

Reading, writing and oral proficiency in the English language

HACCP in Practice (Level 2 Award in Food Safety)

Minimum 5 years’ experience in food industry