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

Kitchen Supervisor

Job Purpose

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.

Key Duties and Responsibilities

• 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.

Requirements

Qualifications and Experience

• 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).

Required Skills and Competencies

• 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.

Expected Outcomes

• 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.

• 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.

• 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.

• 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).