Jobs at Firewood Rice Nigeria

Key Responsibilities

• Develop daily, weekly, and monthly production schedules based on outlet demand, bulk orders, and sales forecasts.
• Direct and oversee the daily activities of kitchen staff including cooks, chefs, and kitchen assistants.
• Assign tasks, monitor workflow, and ensure that kitchen operations run efficiently and in accordance with company standards.
• Supervise food preparation and cooking processes to ensure consistency in taste, presentation, and portion control.
• Coordinate kitchen schedules to ensure adequate staffing and smooth production flow.
• Monitor food preparation processes to ensure compliance with established quality standards and approved recipes.
• Inspect raw materials and ingredients to ensure freshness, quality, and proper storage.
• Conduct routine quality checks on food products before distribution to outlets, corporate clients, and takeout customers.
• Enforce strict adherence to food safety regulations, hygiene practices, and sanitation standards across the kitchen.
• Identify quality issues and implement corrective actions to maintain product standards.
• Train new kitchen staff on food preparation standards, hygiene practices, and operational procedures.
• Monitor kitchen inventory levels and coordinate with the inventory team to ensure adequate supply of ingredients.
• Oversee the proper use and maintenance of kitchen equipment and report faults when necessary.
• Monitor kitchen output to ensure timely preparation and dispatch of food orders.
• Ensure that food prepared for restaurants, corporate clients, and events meets company quality standards.
• Conduct regular kitchen inspections to identify and correct food safety or operational risks.
• Ensure full compliance with internal policies and relevant food safety regulations.

Qualifications

• HND/BSc in Food Science, Hospitality Management, Catering, or a related field.
• 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.

Compensation, Scope of Work, and Benefits

• Salary: N200,000 per month
• Days of Work: Monday – Saturday
• Working Hours: 8:00 AM – 5:00 PM
• Health Maintenance Organization (HMO) coverage.

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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

• 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.

Compensation, Scope of Work, and Benefits

• Salary: N150,000 - N180,000 per month
• Health Maintenance Organization (HMO) coverage.

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Job Responsibilities

• Receive, store and issues goods with appropriate requisition forms
• Fulfil purchase orders
• Record and track stock levels accurately
• Monitor stock distribution and maintain records
• Draw up inventories
• Check supplies against invoice and purchase orders

Requirements

• HND / Bachelor's Degree from reputable institution
• 2-4 years experience
• Enjoy clerical duties
• Numeracy skills
• Planning and time management
• Attention to details
• Proximity to Surulere is Key.

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Key Responsibilities

• Manage the full procurement cycle from requisition to delivery.
• Source, evaluate, and onboard reliable vendors for food ingredients, packaging materials, kitchen consumables, and equipment.
• Negotiate pricing, payment terms, and supply agreements to achieve cost savings and value optimization.
• Monitor market trends and price fluctuations of key raw materials.
• Ensure timely procurement to prevent stock-outs and production downtime.
• Conduct comparative analysis of vendor quotations before approval.
• Maintain an updated and structured vendor database.
• Ensure all purchases comply with company policies and budget approvals.
• Collaborate with Production, Inventory, and Finance teams for demand planning and stock forecasting.
• Track and analyze procurement spending against budget.
• Conduct periodic vendor performance evaluations.
• Ensure quality compliance of procured items in collaboration with Quality Assurance.
• Oversee documentation: purchase orders, invoices, delivery notes, and payment tracking.
• Support internal audits with complete procurement records.
• Identify opportunities for bulk purchasing and long-term cost efficiency.
• Mitigate supply chain risks through contingency vendor sourcing.

Qualifications

• Bachelor’s Degree or HND in Supply Chain Management, Business Administration, or related field.
• Minimum of 3 years’ procurement experience (food production or hospitality industry preferred).
• Strong negotiation and cost control skills.
• Knowledge of food supply chain operations.
• Proficiency in Microsoft Excel and procurement documentation.
• Strong analytical and reporting skills.
• High level of integrity and accountability.

Compensation, Scope of Work, and Benefits

• Salary: N150,000 - N200,000 per month
• Days of Work: Monday – Saturday
• Working Hours: 8:00 AM – 8:00 PM
• Health Maintenance Organization (HMO) coverage.