Production/Kitchen Manager

Responsibilities:

Plan and supervise daily production activities based on stock levels, sales requirements, and production schedule.  Supervise Kitchen Staff, ensuring proper allocation of duties and effective execution of daily tasks. Ensure all products are produced according to approved recipes, portion sizes, quality, and presentation standards. 4. Monitor, record and report the proper use of raw materials and packaging materials, including yield, wastage, spoilage and production variances. Maintain high standards of food safety, personal hygiene, kitchen cleanliness, equipment sanitation and general kitchen organisation. Monitor the condition and proper use of kitchen equipment and report maintenance or replacement needs promptly.  Identify production inefficiencies, wastage and quality issues and take immediate corrective action. Prepare and submit required production reports and provide management with relevant updates on production performance, challenges, and requirements. Enforce compliance with The Fresh Place's policies, procedures, standards, and instructions at all times within the kitchen.

Requirements:

Higher National Diploma from any Nigerian institution

Any HSE Training or certification will give you leverage

Certifications will be verified with your institution

Proximity to Lekki-Ajah environs