Kitchen Supervisor

Responsibilities Supervise and coordinate kitchen staff to ensure efficient daily operations and timely food service Maintain high standards of food quality, taste, presentation, and hygiene compliance Train, mentor, and support staff while assisting with menu planning and recipe development Monitor kitchen equipment, manage inventory, ensure KPIs are met. Carry out any other duties as assigned by the Camp Boss. Requirements Diploma or certification in Culinary Arts, Hospitality Management, or a related field Minimum of 7 years’ experience, with at least 3–5 years in a supervisory role within a kitchen environment Experience in the EPCI (onsite facilities) would be an added advantage. Strong knowledge of kitchen operations, food safety, and sanitation standards; high-volume production experience is an advantage.