Kitchen Manager/ Supervisor

Key Responsibilities: • Supervise daily kitchen activities, ensuring all orders (fufu, banku, jollof, stews) are served hot, fast, and consistently. • Manage staff shift schedules, punctuality, and strict enforcement of company policies (e.g., zero phone distraction). • Control inventory, minimize food waste, order kitchen supplies, and conduct daily stock reconciliations. • Inspect and maintain strict hygiene, food safety, and sanitization standards across all cooking and prep areas. • Handle immediate customer complaints professionally and submit daily operational reports to Management.

• Strong leadership and conflict-resolution abilities. • Excellent verbal communication and basic math/record-keeping skills. • Time management and ability to work under high peak-hour pressure. • High level of integrity, accountability, and professionalism.

• Valid Food Handler Health Card is COMPULSORY. • Minimum of 2–3 years of supervisory/management experience in a commercial kitchen, restaurant, or busy food joint. • WASSCE certificate required; HND or Diploma in Hospitality/Culinary Management is a strong advantage. • Deep understanding of food cost control, portion management, and waste reduction. • Resident in or near Kasoa(Ngleshie Amanfrom) for easy daily commuting.