Jobs at Firewood Rice Nigeria

Key Responsibilities

• Proven experience as a food packaging staff in a fast-paced kitchen environment.
• Knowledge of various methods on food packing, and procedures.
• Strong organizational and multitasking skills.
• Excellent communication and teamwork abilities.
• Flexibility to work evenings, weekends, and holidays.
• Understanding of portion control and cost management.
• Physical ability to stand for extended periods, lift heavy objects, and withstand medium temperatures in the in the packing room.

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Responsibilities

• Develop, implement, and maintain quality assurance protocols and procedures.
• Ensure compliance with food safety standards, regulations, and certifications
• Oversee the quality control processes to ensure the highest standards are met for all products.
• Lead, train, and mentor the QA team to foster a culture of quality and continuous improvement.
• Conduct regular inspections of raw materials, in-process products, and finished goods.
• Coordinate and perform product testing to identify and resolve quality issues.
• Maintain detailed records of inspections, tests, and quality control activities.
• Prepare and present quality reports to senior management, highlighting key metrics and areas for improvement.
• Identify opportunities for process improvements and implement solutions to enhance product quality and operational efficiency.
• Stay updated with industry trends, regulatory changes, and best practices in quality assurance.
• Address complaints and feedback related to product quality, and implement corrective actions.
• Collaborate with production, supply chain, and R&D teams to ensure customer requirements and expectations are met.

Qualifications

• HND/BSc in Food Science, Hospitality Management, Catering, or a related field with 2–4 years’ experience in kitchen operations, food production, or quality control within a food service environment.
• Knowledge of food safety regulations and quality assurance practices is an advantage.
• Strong leadership, planning, and reporting skills.
• Knowledge of food safety and hygiene standards.
• Ability to work under pressure and manage tight production timelines.

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Key Responsibilities

• Supervise, train, and mentor front-of-house and back-of-house staff to ensure optimal performance.
• Conduct regular staff meetings to address concerns and provide updates on restaurant policies and procedures.
• Ensure all guests receive prompt, professional, and courteous service.
• Handle customer complaints and resolve issues promptly and effectively.
• Monitor the dining area to ensure a pleasant and safe environment for all guests.
• Oversee daily restaurant operations, including opening and closing procedures.
• Ensure all food and beverages are prepared and presented to the highest quality standards.
• Maintain a clean, organized, and safe restaurant environment, adhering to health and safety regulations.
• Assist in managing the restaurant’s budget, monitoring daily sales, and preparing daily and monthly reports.
• Control costs by minimizing waste and optimizing inventory usage.
• Provide ongoing training and development opportunities for team members.
• Evaluate staff performance and provide constructive feedback to promote growth.
• Enforce company policies, including attendance, dress code, and workplace conduct.
• Monitor inventory levels and report shortages or maintenance issues to management.
• Ensure strict adherence to food safety, hygiene, and health regulations.

Qualifications

• Minimum OND / HND / Bachelor’s Degree in Hospitality, Business, or a related field preferred.
• 2–3 years of experience in restaurant supervision or front-of-house management.
• Strong leadership, communication, and interpersonal skills.
• Ability to manage multiple tasks and resolve conflicts under pressure.
• Customer-focused mindset with attention to detail.
• Knowledge of food safety, hygiene, and operational standards.
• Proficiency in POS systems and basic administrative tasks.