Operation Supervisor

The OperationSupervisor is responsible for supervising the daily operations of the catering establishment, including food preparation, packing, delivery coordination, service operations, and staff management. The Supervisor ensures that food is prepared and delivered on time while maintaining the required quality, hygiene, and safety standards.

Key Duties and Responsibilities

• Supervise the daily operations of the catering kitchen and food preparation areas.
• Assign daily duties and work schedules to kitchen and catering staff.
• Monitor staff performance and ensure sufficient manpower is available for daily operations.
• Supervise the preparation, cooking, packing, and presentation of food.
• Ensure food is prepared according to company recipes, portion sizes, and quality standards.
• Check food quality, taste, portion, temperature, and presentation before delivery or service.
• Coordinate the preparation of buffet meals, packed meals, corporate catering, and other catering orders.
• Coordinate with the kitchen team and delivery personnel to ensure orders are completed and delivered on time.
• Check catering orders against customer requirements to ensure accuracy.
• Monitor stock levels of food ingredients, packaging materials, and other catering supplies.
• Assist in ordering and receiving supplies when required.
• Ensure proper storage, handling, labelling, and rotation of food items.
• Maintain cleanliness and hygiene of the kitchen, equipment, utensils, storage areas, and catering facilities.
• Ensure staff comply with food safety, workplace safety, and company procedures.
• Monitor food wastage and implement proper portion control.
• Handle customer feedback and assist in resolving complaints relating to catering orders.
• Coordinate with customers or event coordinators regarding catering arrangements when required.
• Supervise catering staff during events, buffet setup, food service, and clearing activities.
• Ensure catering equipment, utensils, tables, warmers, and other service items are properly prepared and returned after events.
• Report operational issues, staff matters, equipment problems, and customer feedback to management.
• Train new employees on work procedures, food hygiene, safety, and service standards.
• Assist the Operations Manager or management with improving catering processes and efficiency.
• Perform other duties related to catering operations as assigned by management.

Skills and Requirements

• Relevant experience in catering, restaurant, food production, or F&B operations.
• Good knowledge of food preparation and catering operations.
• Good supervisory and staff management skills.
• Able to organise work and coordinate multiple catering orders.
• Good communication and customer service skills.
• Knowledge of food hygiene and safety practices.
• Able to work under pressure and meet catering deadlines.
• Good organisational and time-management skills.
• Willing to work weekends, public holidays, and extended hours when catering events require.