Central Kitchen - NPD Supervisor at Food Concepts Plc

Job Purpose

• To lead and manage the daily operations of the NPD / Ready - to - Eat section within the central kitchen.
• This role is responsible for driving the efficient production of new and existing product lines, ensuring the highest standards of quality, food safety, and team performance are consistently met

Core Responsibilities and Key Result Areas

Team Supervision:

• Lead, motivate, and supervise a team of kitchen operatives to achieve production targets and maintain high standards.
• Monitor workflow, set processing variables, and observe control points to optimize efficiency and output.
• Identify and implement process improvements to enhance product quality and production speed.
• Foster a positive, collaborative, and high - performance team culture.
• Support in the training and development of production staff.

 Safety and Quality Assurance Management:

• Enforce strict adherence to all Health & Safety, Food Safety (HACCP), and company standards.
• Conduct regular audits of the production workspace and equipment to ensure a safe working environment.
• Ensure all team members are fully trained in the correct use of safety equipment and emergency procedures.
• Ensure all products are produced in compliance with approved recipes, specifications, and Standard Operating Procedures (SOPs).
• Document and report any product quality deviations or non-conformances promptly.

Operations & Production Management:

• Oversee the daily production schedule for the NPD / Ready - to - Eat section, ensuring timely preparation of sauces and meals.
• Assist in planning and managing shift operations to maintain consistent quality and output.
• Coordinate closely with the NPD, Quality Assurance, and Dispatch / Logistics teams to ensure seamless workflow and on - time supply to stores/regions.
• Maintain accurate and timely production records, batch documentation, and inventory reports.

Key Performance Indicators

• Production Quality & Compliance - Product quality defect rate; Quality Yield
• Production Efficiency & Output- Production Output vs. target; On-time completion rate
• Team Management & Productivity - Labour Efficiency; Employee retention rate
• Safety & Compliance
• Inventory Control.

Job Specifications
Educational Requirements:

• A minimum of a University Degree in Food Science, Food Technology, Hospitality Management, or a related field is required.

Professional Requirements:

• Possession of any relevant professional certification is acceptable

Experience Requirements:

• 3 - 4 years’ experience in a similar role is required.

Knowledge Requirements:

• Food Safety and Hygiene Standards
• Kitchen Operations Management
•  Knowledge of processes in the Food / QSR Industry
• Equipment use and maintenance
• Menu Planning and Recipe Standardization
• Knowledge of product specifications
• Knowledge of processes in the Food / QSR Industry.

Decision Expectations:

• Make real - time operational decisions to manage kitchen workflow, prioritize meal prep, and maintain service speed during peak periods.
• Take full responsibility for food quality by approving or rejecting ingredients and dishes based on set standards.
• Enforce hygiene and safety rules, making immediate corrective decisions when standards are not met.
• Lead team management decisions, including task assignments, performance feedback, and on - the - spot coaching or discipline.
• Monitor inventory and control costs by identifying waste, managing stock levels, and suggesting ingredient substitutions when needed.

Working Conditions:

• The Jobholder typically works 6 days per week, as production operations complement store operations and may involve long hours, especially when production deadlines must be met.
• This role can be demanding, especially during peak periods such as holidays and festive periods.

Contacts and Purpose of Contact:
Internal Contacts (most frequent contacts):

• Executive Management
• Employees.

External Contacts (most frequent contacts):

• Service Providers / Vendors.

Purpose of Contact:

• Exchange or provide information.
• Monitor the production process
• Obtain, clarify, and discuss information.
• Present, discuss information and problems.
• Collaborate, negotiate, and present ideas.
• Deal with or influence subordinates.
• Promote, justify, or settle highly sensitive matters.