Central Kitchen Manager at Food Concepts Plc

Food Concepts commenced operations in 2001. From inception, our aim has been clear-cut and focused: to revolutionize the food sector in West Africa and to deliver extraordinary satisfaction to our stakeholders.

Since launching in 2004, Chicken Republic (Subsidiary of Food concepts) has already opened 55 stores in Nigeria and Ghana. On this basis, we are proud of the brand’s hard-earned reputation as the fastest growing chicken QSR in West Africa and the number 1 chicken QSR in Nigeria (both in revenues and number of outlets). In addition, Chicken Republic was ranked as one of Nigeria’s top 20 brands across all categories (Financial Standards Awards 2009).

We are recruiting to fill the position below:

Job Title: Central Kitchen Manager

Requisition ID: 1988
Location: Abuja (FCT)
Employment Type: Full Time
Grade Level: Level 4
Reports to (Title): Senior Manager Culinary
Department: Supply Chain Department
Direct Reports: Cooks, Supervisors, operators

Job Purpose

• Oversee the operations of the Central Kitchen, ensuring profitability and maintaining alignment with the parent brand—Chicken Republic.

Core Responsibilities and Key Result Areas
Strategic Responsibilities:

• Achieve centralized production and sourcing of recipe inputs for consistent brand execution.
• Create and align centrally produced recipes to brand standards, customer demands, and regional taste profiles.
• Streamline end-to-end new product rollouts across assigned production lines at Central kitchen.
• Develop standardized procedures for material handling including washing, slicing, portioning, and packaging.
• Recommend equipment procurement and upgrades for management approval to meet production requirements.
• Oversee vendor relations management to optimize supply chain performance.
• Conduct competency reviews and create development plans for team members.

Operational Responsibilities:

• Ensure smooth running of production lines and shift activities while implementing daily/weekly production plans.
• Enforce standardized recipes, portion sizes, and HACCP/food safety protocols with product quality inspections.
• Monitor stock levels of raw materials, packaging, and finished goods while reducing wastage and reporting discrepancies.
• Manage team staffing, on-the-job training, duty rosters, and performance tracking against SOPs.
• Oversee equipment handling, cleanliness, maintenance reporting, and short/medium-term servicing.
• Coordinate with logistics for dispatches and procurement for raw material supply chain continuity.
• Maintain daily production logs, wastage reports, attendance records, and handover notes, staff performance, and financials.
• Implement daily/weekly production plans as directed by senior management
• Prepare and manage duty rosters, ensuring adequate staffing levels.
• Oversee proper handling and cleanliness of kitchen equipment, report maintenance needs.
• Quickly address operational issues like shortages, delays, or quality concerns
• Provide timely updates, reports, and recommendations to the Senior CK Manager.
• Work with logistics for dispatches and procurement for raw material supply

Key Performance Indicators
Core Key Performance Indicator: 

• Value proposition compliance
• Return on Capital employed
• Top line Revenue target
• Gross Profit Management
• EBIDTA Goals & Ratio’s
• Staff retention, Risk Management and maintain Data Integrity.

Non- Core Key Performance Indicators:

• Creditor Management
• Maintain Utilization Schedules
• Stock Turn Ratio’s
• Achieve Capacity Objectives

Requirements
Educational Requirements:

• A minimum of a university degree.
• Possession of a Post graduate degree in food technology, food and hospitality or related field is an added advantage.

Professional Requirements:

• Membership of the Association for Operations Management or any other related professional qualifications is acceptable.

Experience Requirements:

• Minimum of 4 years’ experience in a Food Processing or Catering Unit.

Knowledge Requirements:

• Knowledge of the methods, techniques or procedures involved in Food Processing or Catering.
• Knowledge of key trends and developments involved in the food production process.
• Knowledge of raw materials, production processes, quality control, costs and other techniques for maximizing the effective production of goods.
• Knowledge of processes in the Food/ QSR Industry.

Decision Expectations

• Cost Management
• Fundamental of Accounting
• Feedback and Guidance
• Problem Solving and Analysis
• Inventory Management
• Performance Management.

Working Conditions:

• Jobholder typically works 6 days per week, as production operations compliments store operation and may involve long hours especially when production deadlines must be met.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should:
Click here to apply online