Central Kitchen - NPD Supervisor 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 - NPD Supervisor

Requisition ID: 2102
Location: Lagos
Department: Corporate Strategy
Reports to (Title): CK Manager, Senior Culinary Manager
Direct Reports: Assistant Supervisor / Shift Officer

Job Summary

•  To lead and manage the daily operations of the NPD/Ready-to-Eat section within the central kitchen.
• This role is responsible for driving the efficient production of new and existing product lines, ensuring the highest standards of quality, food safety, and team performance are consistently met.

Core Responsibilities and Key Result Area
Team Supervision:

• Lead, motivate, and supervise a team of kitchen operatives to achieve production targets and maintain high standards.
• Monitor workflow, set processing variables, and observe control points to optimize efficiency and output.
• Identify and implement process improvements to enhance product quality and production speed.
• Foster a positive, collaborative, and high-performance team culture.
• Support in the training and development of production staff.

Safety and Quality Assurance Management:

• Enforce strict adherence to all Health & Safety, Food Safety (HACCP), and company standards.
• Conduct regular audits of the production workspace and equipment to ensure a safe working environment.
• Ensure all team members are fully trained in the correct use of safety equipment and emergency procedures.
• Ensure all products are produced in compliance with approved recipes, specifications, and Standard Operating Procedures (SOPs).
• Document and report any product quality deviations or non-conformances promptly.

Operations & Production Management:

• Oversee the daily production schedule for the NPD/Ready-to-Eat section, ensuring timely preparation of sauces and meals.
• Assist in planning and managing shift operations to maintain consistent quality and output.
• Coordinate closely with the NPD, Quality Assurance, and Dispatch/Logistics teams to ensure seamless workflow and on-time supply to stores/regions.
• Maintain accurate and timely production records, batch documentation, and inventory reports.

Key Performance Indicators

• Production Quality & Compliance- Product quality defect rate; Quality Yield
• Production Efficiency & Output- Production Output vs. target; On-time completion rate
• Team Management & Productivity- Labour Efficiency; Employee retention rate
• Safety & Compliance
• Inventory Control.

Requirements
Educational Requirements:

• A minimum of a University Degree in Food Science, Food Technology, Hospitality management or related field is required.

Professional Requirements:

• Possession of any relevant professional certification is acceptable.

Experience Requirements:

• 3-4years’ experience in a similar role is required.

Knowledge Requirements:

• Food Safety and Hygiene Standards
• Kitchen Operations Management
• Knowledge of processes in the Food/QSR Industry
• Equipment use and maintenance
• Menu Planning and Recipe Standardization
• Knowledge of product specifications
• Knowledge of processes in the Food/QSR Industry.

Decision Expectations:

• Make real-time operational decisions to manage kitchen workflow, prioritize meal prep, and maintain service speed during peak periods.
• Take full responsibility for food quality by approving or rejecting ingredients and dishes based on set standards.
• Enforce hygiene and safety rules, making immediate corrective decisions when standards are not met.
• Lead team management decisions, including task assignments, performance feedback, and on-the-spot coaching or discipline.
• Monitor inventory and control costs by identifying waste, managing stock levels, and suggesting ingredient substitutions when needed.

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. 
• It can be demanding especially during peak periods such as, holidays and festive periods.

Contacts:
Internal Contacts (most frequent contacts):

• Executive Management
• Employees.

Purpose of Contact:

• Exchange or provide information.
• Monitoring the production process
• Obtain, clarify, and discuss information.
• Present, discuss information and problems.
• Collaborate, negotiate and present ideas.
• Deal with influence or motivate subordinates.
• Promote, justify or settle highly sensitive matters.

External Contacts (most frequent contacts):

• Service Providers/ Vendors.

Application Closing Date
Not Specified

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