Central Kitchen Manager at Food Concepts Plc

Requisition ID: 1988

Job Purpose

• Oversee the operations of the Central Kitchen, ensuring profitability and maintaining alignment with the parent brand—Chicken Republic.

Core Responsibilities and Key Result Areas
Strategic Responsibilities:

• Achieve centralized production and sourcing of recipe inputs for consistent brand execution.
• Create and align centrally produced recipes to brand standards, customer demands, and regional taste profiles.
• Streamline end-to-end new product rollouts across assigned production lines at Central kitchen.
• Develop standardized procedures for material handling including washing, slicing, portioning, and packaging.
• Recommend equipment procurement and upgrades for management approval to meet production requirements.
• Oversee vendor relations management to optimize supply chain performance.
• Conduct competency reviews and create development plans for team members.

Operational Responsibilities:

• Ensure smooth running of production lines and shift activities while implementing daily/weekly production plans.
• Enforce standardized recipes, portion sizes, and HACCP/food safety protocols with product quality inspections.
• Monitor stock levels of raw materials, packaging, and finished goods while reducing wastage and reporting discrepancies.
• Manage team staffing, on-the-job training, duty rosters, and performance tracking against SOPs.
• Oversee equipment handling, cleanliness, maintenance reporting, and short/medium-term servicing.
• Coordinate with logistics for dispatches and procurement for raw material supply chain continuity.
• Maintain daily production logs, wastage reports, attendance records, and handover notes, staff performance, and financials.
• Implement daily/weekly production plans as directed by senior management
• Prepare and manage duty rosters, ensuring adequate staffing levels.
• Oversee proper handling and cleanliness of kitchen equipment, report maintenance needs.
• Quickly address operational issues like shortages, delays, or quality concerns
• Provide timely updates, reports, and recommendations to the Senior CK Manager.
• Work with logistics for dispatches and procurement for raw material supply

Key Performance Indicators
Core Key Performance Indicator: 

• Value proposition compliance
• Return on Capital employed
• Top line Revenue target
• Gross Profit Management
• EBIDTA Goals & Ratio’s
• Staff retention, Risk Management and maintain Data Integrity.

Non- Core Key Performance Indicators:

• Creditor Management
• Maintain Utilization Schedules
• Stock Turn Ratio’s
• Achieve Capacity Objectives

Requirements
Educational Requirements:

• A minimum of a university degree.
• Possession of a Post graduate degree in food technology, food and hospitality or related field is an added advantage.

Professional Requirements:

• Membership of the Association for Operations Management or any other related professional qualifications is acceptable.

Experience Requirements:

• Minimum of 4 years’ experience in a Food Processing or Catering Unit.

Knowledge Requirements:

• Knowledge of the methods, techniques or procedures involved in Food Processing or Catering.
• Knowledge of key trends and developments involved in the food production process.
• Knowledge of raw materials, production processes, quality control, costs and other techniques for maximizing the effective production of goods.
• Knowledge of processes in the Food/ QSR Industry.

Decision Expectations

• Cost Management
• Fundamental of Accounting
• Feedback and Guidance
• Problem Solving and Analysis
• Inventory Management
• Performance Management.

Working Conditions:

• Jobholder typically works 6 days per week, as production operations compliments store operation and may involve long hours especially when production deadlines must be met.