Head of Food Production at Sweet Sensation

Job Purpose:

• The Head of Food Production is responsible for overseeing the end-to-end food production process across the QSR chain, ensuring consistent quality, food safety, efficiency, and innovation. This role manages central kitchen, supplier relationships, standard recipe implementation, and cost control measures to support operational excellence and customer satisfaction

Key Responsibilities:

Production Management

• Lead and manage food production operations across central kitchen and production units.
• Ensure timely and efficient preparation and delivery of food items to all restaurant outlets.
• Implement and monitor standard operating procedures (SOPs) for food production to maintain consistency and quality.

Quality Control & Food Safety

• Enforce strict adherence to food safety standards (e.g., HACCP, ISO, or local regulations).
• Regularly audit production processes for hygiene, sanitation, and compliance.
• Work closely with QA/QC teams to resolve quality issues and conduct root cause analyses.

Menu Standardization & Innovation

• Collaborate with R&D and marketing teams to develop and roll out new menu items.
• Standardize recipes and portion sizes to ensure uniformity across all outlets.
• Optimize cooking processes and ingredient sourcing (in conjunction with Procurement team) for efficiency and scalability.

Supplier & Inventory Management

• Manage relationships (in conjunction with the procurement team) with raw material and ingredient suppliers to ensure timely delivery and cost-effectiveness.
• Work with procurement to evaluate vendors and negotiate contracts.
• Monitor inventory levels, wastage, and reordering schedules to minimize losses.

Cost Management & Efficiency

• Monitor food production costs and implement measures to improve margins.
• Identify opportunities for process automation, lean production, and waste reduction.
• Ensure optimal resource utilization (labor, equipment, ingredients) to meet demand without overproduction.

Team Leadership

• Recruit (in conjunction with the HR team), train, and manage production staff across locations.
• Foster a culture of discipline, continuous improvement, and accountability within the team.
• Set performance targets and evaluate team effectiveness regularly.

Qualifications:

• Bachelor’s degree in Food Technology, Culinary Arts, Food Science, Industrial Engineering, or a related field.
• Minimum of 8–10 years of experience in food production, preferably in QSR, catering, or large-scale food manufacturing.
• Proven leadership in managing central kitchens or large production teams.

Skills and Competencies:

• Strong knowledge of food production systems, safety standards, and quality assurance.
• Excellent organizational, planning, and time management skills.
• Experience with food cost control, supply chain management, and production forecasting.
• Proficient in food production software, ERP systems, and Microsoft Office tools.
• Strong interpersonal and leadership skills with the ability to work under pressure.

Working Conditions:

• Based at the head office/central kitchen or production facility with regular visits to restaurant outlets.
• Must be available for operational needs, including weekends or early mornings when required.
• Travel may be required between production centers and vendor sites.

Compensation and Benefits:

• Competitive salary commensurate with experience.
• HMO/Medical Provision
• Duty Lunch
• Paid annual leave days and allowance
• Telephone recharge cards & Transport/Fuel allowance
• Opportunity to be a part of a growing QSR chain with a focus on innovation, profitability and safety.