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    Catering Supervisor shall plan, organize and manage all catering requested by GS or its customers, with the aim to provide and improve the quality and Hygienic system of food served according to SABIC standards.
    To supervise the cafeteria staff and assist in the service (where necessary the preparation) to serve SABIC employee and guests, In addition allocate all other plan tasks (e.g. cleaning) and monitor all processes of food at all the cafeterias standards, leading the Cafeteria staff, the catering supervisor are tasked with optimizing the quality of the food, service and performance of their outlets. The most important part of the job is achieving improvement of good quality and maintaining high standards of hygiene and SABIC employee, guest satisfaction.
    Catering supervisor shall manage the day to day operations of catering services in cafeteria, kitchen, party and any other part of the hospitality industry.
    The responsibility of the supervisor to manage the cafeteria facilities and ensure all applicable maintenance are perfumed
    Catering supervisor responsibility to ensure proper education and training of the cafeteria staff.

    Main Responsibilities:
    To open/close the catering unit as required. To ensure the facility is available to customers at publicized times and secure at closing as SABIC direction.
    To organize staff to ensure the smooth operation of the unit in relation to food service, food quality, food safety, cleaning and till operation (where applicable) and to receive, check and record the delivery daily of goods, and to ensuring high standards of food quality from point of purchase to meal preparation, cooking and service.
    To ensure that all staff provide a courteous standard of service and deal with any SABIC employee/staff issues which arise during operation/opening hours, To ensure customers are dealt with in a friendly smiley manner.
    Planning menus in consultation with chefs and ordering supplies as required after should take approved from SABIC SSGS, and involved in providing advice and opinion on the introduction of new products, meals and services.
    Training, supervising and motivating permanent and casual staff, to improve the service as Quality and Hygiene, to ensure all aspects of production and presentation of service meets the high quality standards expected by customers.
    Organizing staff Shift work and communicate effectively with all Catering staff and to assist with the development of staff and encourage good team working and maximize motivation.

    Holds College min Diploma of Hospitality, Hotel and restaurant management, International hospitality management or equivalent.
    Have at least one (8) year food catering managements or related food service & food preparation (Catering firms, Hotels, Hospitals, Hospitals, Tourist attractions, Catering airlines).
    Basic Food Hygiene, HACCP System Certificate, and have knowledge of all types of commercial kitchen equipment.
    Demonstrate the ability to communicate effectively in English, orally and in writing, using proper grammar and vocabulary with using computer literate, and excellent integrity and demonstrate good moral character and initiative.
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