Main Function
The Grill Supervisor will oversee grill station operations, supervise grill staff, and ensure consistent food quality, hygiene compliance, and efficient kitchen service.
The ideal candidate should possess strong culinary skills and hospitality kitchen management experience.
Role Responsibilities
Grill Operations Management:
Supervise daily grill station activities and food preparation.
Ensure food quality, taste consistency, and presentation standards.
Monitor food preparation timelines and service efficiency.
Ensure compliance with food safety and hygiene procedures.
Team Leadership and Supervision:
Supervise and coordinate grillers and kitchen assistants.
Train staff on food preparation and operational procedures.
Monitor staff performance and enforce kitchen standards.
Promote teamwork and operational efficiency.
Inventory and Cost Control:
Monitor inventory usage and grill supplies.
Minimize food wastage and support cost control measures.
Report stock shortages and operational issues promptly.
Qualifications and Requirements
Education and Certifications:
Culinary qualification, OND, HND, or related hospitality certification.
Food safety certification will be an added advantage.
Applicants must reside in calabar
Experience:
3 - 6 years' experience in kitchen or grill operations.
Must have strong experience in restaurant, lounge, hotel, or hospitality kitchen environments.
Proven experience supervising kitchen staff.
Skills:
Culinary and Leadership Skills:
Strong grilling and food preparation expertise.
Good leadership and kitchen supervision skills.
Ability to work under pressure in high-volume operations.
Organizational and Communication Skills:
Strong attention to detail and hygiene standards.
Excellent teamwork and communication skills.
Professional appearance and conduct.