Job Summary
The successful candidate will oversee daily production activities, supervise kitchen employees, manage inventory and records, and coordinate the supply of processed food items to multiple outlets. The role also includes providing administrative and coordination support to the business owner.
Responsibilities
Coordinate daily back-kitchen and production activities, including food preparation, meat processing, portioning, packaging, storage, and dispatch
Supervise kitchen employees and ensure production is completed according to approved recipes, quantities, quality standards, and timelines
Develop and maintain practical processes that support an efficient, consistent, and well-organised kitchen operation
Maintain accurate records of raw materials, processed items, finished products, packaging materials, wastage, and stock transfers
Conduct regular stock counts, monitor inventory levels, and investigate shortages or unusual stock variances
Liaise with outlets to confirm product requirements and coordinate the timely production and delivery of the correct products and quantities
Follow up on deliveries and promptly resolve shortages, discrepancies, or quality concerns
Ensure food preparation, handling, storage, and cleaning activities comply with required hygiene, quality, and food-safety standards
Monitor product quality, consistency, portioning, and packaging before dispatch
Coordinate staff schedules, allocate duties, and monitor attendance, productivity, and conduct
Support the training and onboarding of new kitchen employees and address performance concerns appropriately
Coordinate with employees, suppliers, outlets, and service providers to ensure agreed actions are completed
Support the business owner with operational schedules, follow-ups, meetings, correspondence, and other business-related administrative tasks
Prepare concise operational updates and maintain records of outstanding matters requiring attention or approval.
Requirements
First degree in Hospitality Management, Food Production, Business Administration, Operations Management, or a related discipline is preferred
2–3 years of relevant experience in a Nigerian restaurant, local-food kitchen, catering operation, central kitchen, or food-production business
Practical knowledge of traditional Nigerian food-production processes, particularly amala, traditional soups, and meat preparation
Previous experience supervising kitchen or production employees
Experience managing inventory, production records, stock transfers, and outlet supplies
Good working knowledge of Microsoft Excel, Google Sheets, WhatsApp, and other basic digital tools
Strong written and verbal communication skills
Strong organisational, record-keeping, and numerical skills
Ability to supervise employees and enforce operational and workplace standards
High level of honesty, integrity, confidentiality, and accountability
Practical, hands-on approach to problem-solving with strong initiative and follow-through
Ability to work independently and create structure within a developing operation
Flexibility to respond to changing production and business requirements
Familiarity with the production of amala, traditional soups, and related Nigerian dishes is a significant advantage