Job Purpose
The Food/Catering Supervisor is responsible for overseeing the day-to-day operations of food preparation and service, ensuring that all meals meet the required quality, nutritional, and safety standards. The role will ensure smooth coordination among kitchen staff, maintain compliance with hygiene regulations, and provide support to the Food/Catering Manager in delivering high-quality catering services.
Core Responsibilities
Food Service Coordination
- Oversee meal preparation and service processes to ensure timely and accurate delivery of meals to patients, staff, and visitors.
- Monitor portion control, presentation, and adherence to set menu plans and dietary requirements.
- Ensure that food serving areas and equipment are clean, organized, and ready for operations at all times.
- Address and resolve service issues promptly to maintain high customer satisfaction.
Compliance and Quality Control
- Conduct regular inspections to ensure compliance with food safety, hygiene, and sanitation standards, including Hazard Analysis and Critical Control Points (HACCP).
- Enforce adherence to health and safety protocols to prevent contamination or foodborne illnesses.
- Maintain accurate records of food safety inspections, temperature logs, and cleaning schedules.
- Support the implementation of quality improvement initiatives for the catering service.
Staff Supervision and Training
- Supervise kitchen and catering staff to ensure efficient workflow and adherence to standards.
- Coordinate staff schedules, ensuring adequate coverage during service times.
- Provide on-the-job training to staff on hygiene practices, food preparation, and customer service skills.
- Monitor staff performance and provide feedback to enhance team productivity and service quality.
Inventory and Resource Management
- Track inventory levels of food supplies, equipment, and cleaning materials to avoid shortages.
- Assist in stock rotation to minimize waste and maintain freshness of ingredients.
- Coordinate with the Food/Catering Manager on procurement needs and supplier relations.
- Ensure proper storage of food and materials in line with safety standards
Communication and Reporting
- Act as a liaison between the catering team and healthcare staff to ensure dietary needs are communicated effectively.
- Report operational issues, such as equipment malfunctions or supply shortages, to the Food/Catering Manager.
- Document and report incidents related to food service or staff performance.
- Provide input on menu planning and service improvements based on feedback and observations.