The Culinary Team Lead will oversee the operational, financial, service-quality and safety aspects of the canteen and event food-service operations. This role ensures that client expectations are met and continuously improved, that safety and compliance standards are upheld, that financial and stock controls are maintained, and that the team is coached to perform at its best.
Guarantee that all canteen and event client services adhere to company standards and that customer satisfaction is sustained and improved.
Respond to customer or client complaints and take appropriate corrective action.
Ensure food safety, hygiene and restaurant safety standards are maintained in line with company policy and HACCP standards.
Manage all cash functions for the canteen: maintain and distribute floats, balance draws with staff, bank sales, source change, and secure cash in designated area.
Maintain optimal stock levels: conduct weekly stock counts, perform necessary stock-control procedures, and oversee stock requisitions and consumption checks.
Ensure canteen operations meet the company’s objectives for sales growth, food cost control and profit maximisation.
Maintain a strong working knowledge of all assigned canteen equipment, ensuring proper care, maintenance and safe operation.
Monitor and evaluate staff performance; provide guidance and practical training as needed; supervise key events hosted at the assigned canteens.
Communicate operational challenges or issues at the canteen to the Onshore Supervisor in a timely manner.
Place requisitions for supplies, complete monthly consumption and stock reports, and handle required administrative duties.