Career Opportunities: Central Kitchen Manager-Abuja (1988)

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Job Description Central Kitchen Manager

Job Title:

Central Kitchen Manager

Location:

Head Office

Grade Level:

level 4

Department:

Supply Chain Department

Reports to (Title):

Senior Manager Culinary

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 Indicators

• 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

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.

Job Specifications

Educational Requirements

Professional Requirements

Experience 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.

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

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

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.

Contacts and Purpose of Contact

Internal Contacts (most frequent contacts)

Purpose of Contact

• Executive Management

• Exchange or provide information

• 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

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