Production Manager at Chef Eros & Co

Overview: 

As the Production Manager you will be directly responsible for controlling and directing the food preparation process and any other relative activities. 

ROLES AND RESPONSIBILITIES 

• Overall responsibility for the general kitchen, bakery and store operations.

• Ensure compliance of all company policy, standards and procedure.

• Maintaining and raising the food's profit margins.

• Handle  complaints and issues arising first hand from all production area staff.

• Creating of menu (Recipe capturing) and costing of menu for production

• Implementation and training (Internal & External) of all health and safety procedures in all production area i.e. HACCP.

• Ensure there is discipline among the all production staff 

• Manage general hygiene of the production area, i.e. the kitchen, the creamery, bakery and outdoor kitchen area.

• Estimating production cost and ensuring all purchases come within budget

• Prevention of raw materials wastages and product wastages..

• Management of storage i.e. for frozen, cold and dry food items.

• Management of all production staff in the kitchen, bakery and creamery.

• Ensuring correct stock rotation procedures are followed.

• Ensure order processing is duly adhered to.

• Management of produced items for internal use (Restaurant & Fresh prep) and for external use (take outs, events and delivery).

• Ensure quality control.

• Ensure prompt report of any malfunction of kitchen and bakery equipment.

• Ensure return policy on all stock items not used in the kitchen and bakery.

• Ensure production time management.

• Oversee kitchen's accounts , creating and updating work roaster.

• Monitor stock minimum levels and report any shortage to appropriate channels.

• Motivate, inspire and train production team staff from time to time.

• Attend all management and staff meetings as required and provide constructive feedback.

• Weekly reporting to the Executive Director/ Chief Executive Officer.

• Carry out any other task as directed by the Chief Executive Officer.

SKILLS, EXPERIENCE AND QUALIFICATIONS REQUIRED.

• Excellent leadership and managerial skills

• Some level of pastry experience.

• Cookery experience in a commercial kitchen.

• Real creativity when it comes to food.

• Knowledge of safe food handling principles and procedures (HACCP).

Salary: N180,000-N200,000