Kitchen Supervisor

Established in 1997, Lion's SightFirst Eye Hospital is among the leading Eye hospitals in East & Central Africa. We are located in the serene Loresho neighborhood, 25 minutes from the Nairobi CBD. We also offer Dental, ENT, & Diabetes healthcare services.

• The Kitchen Supervisor is responsible for overseeing the daily operations of the hospital kitchen to ensure the preparation and delivery of safe, nutritious, and high-quality meals for patients, staff, and visitors. The role ensures compliance with food safety standards, efficient utilization of resources, proper inventory management, and effective supervision of kitchen personnel.

Job Purpose

• Supervise the daily operations of the hospital kitchen, ensuring timely preparation and distribution of meals.
• Coordinate food production activities to meet patient dietary requirements and hospital meal schedules.
• Ensure all meals are prepared, stored, and served in accordance with established food safety and hygiene standards.
• Work closely with clinical and nutrition teams to ensure dietary prescriptions and special meal requirements are accurately implemented.
• Supervise kitchen staff, allocate duties, and monitor performance to ensure efficient service delivery.
• Monitor food quality, portion control, and presentation standards.
• Manage inventory of food supplies, kitchen consumables, and equipment to ensure uninterrupted operations.
• Conduct stock monitoring and support procurement planning to prevent shortages and minimize wastage.
• Ensure proper storage, handling, and rotation of food items in accordance with food safety requirements.
• Monitor cleanliness and sanitation of kitchen facilities, equipment, and food preparation areas.
• Report equipment faults and coordinate maintenance activities to ensure operational efficiency.
• Prepare periodic reports on kitchen operations, food consumption, inventory, and departmental performance.

Key Duties and Responsibilities

Requirements

• Bachelor’s Degree in Food Science, Nutrition, Hospitality Management, Catering and Hotel Management, Institutional Management, or a related field.
• Professional certification in Food Safety, HACCP, Catering, or Hospitality Management is an added advantage (Preferred).
• Minimum of three (3) years' experience in food service operations, catering, hospitality, or institutional kitchen management.
• Previous supervisory experience in a hospital, hotel, school, or large-scale catering environment is preferred.
• Demonstrated experience in food safety management, inventory control, and staff supervision.
• Knowledge of therapeutic diets and healthcare food service operations is an added advantage (Preferred).

Qualifications and Experience

• Strong leadership and team management skills.
• Excellent written and verbal communication skills.
• Proficiency in Microsoft Office applications and computerized record-keeping systems.
• Knowledge of food safety regulations, hygiene standards, and quality assurance practices.
• Strong planning, organizational, and time management skills.
• Ability to manage inventory, food costs, and resource utilization effectively.
• Strong problem-solving and decision-making abilities.
• Attention to detail and commitment to service quality.
• Ability to work under pressure and meet strict meal service timelines.
• High level of professionalism, accountability, and integrity.

Required Skills and Competencies

• Consistent provision of safe, nutritious, and high-quality meals for patients, staff, and visitors.
• Compliance with food safety, hygiene, and quality standards at all times.
• Efficient kitchen operations with minimal food wastage and optimal resource utilization.
• Accurate implementation of prescribed patient dietary requirements.
• Well-maintained kitchen facilities, equipment, and food storage areas.
• Productive and well-supervised kitchen staff delivering reliable services.
• Effective inventory management and uninterrupted availability of food supplies.