Grill Supervisor (Calabar)

About the role

The Grill Supervisor will lead the grill station at our Calabar kitchen, ensuring high‑quality food output, strict hygiene standards, and smooth service flow. Reporting to the Kitchen Manager or Head Chef, you will manage a team of grillers and kitchen assistants in a fast‑paced hospitality environment.

Key responsibilities

• Supervise daily grill station activities, guaranteeing consistent taste, presentation, and food safety.
• Monitor preparation timelines and service efficiency to meet guest expectations.
• Train and coach grill staff on operational procedures and best practices.
• Oversee inventory usage, minimise waste, and support cost‑control initiatives.
• Report stock shortages and operational issues promptly to management.

Required profile

• 3–6 years of experience in kitchen or grill operations within restaurants, lounges, hotels or similar hospitality settings.
• Proven experience supervising kitchen staff and leading a team.
• Culinary qualification (OND, HND or related) with a food‑safety certification preferred.
• Professional appearance and conduct with strong attention to detail.

Required skills

• Grilling and food preparation expertise.
• Food safety and hygiene knowledge.
• Leadership and team‑supervision abilities.