• Application Deadline:
• Position: Head of Food



• Job Type Full Time



• Qualification BA/BSc/HND



• Experience 5 - 8 years



• Location Anambra




• City Awka




• Job Field Catering / Confectionery 
  
  

Job Summary

• The Head of Food is responsible for providing strategic and operational leadership for all food-related operations across the organization.


• The role oversees food production, kitchen operations, food quality, hygiene standards, menu development, cost control, and team performance to ensure consistent delivery of high-quality food products that meet customer expectations and business objectives.


• The ideal candidate must be an experienced food professional with strong leadership, operational, and commercial skills, capable of managing multi-outlet food operations while maintaining excellence in quality, safety, and profitability.

Responsibilities

Food Operations Leadership:

• Oversee all food production and kitchen operations across outlets.


• Ensure consistency in food quality, taste, presentation, and portion control.


• Coordinate daily kitchen activities to support smooth service delivery.


• Ensure compliance with approved recipes, menus, and food standards.

Menu Development and Innovation:

• Develop, review, and update menus in line with market trends and customer preferences.


• Introduce new food concepts and improve existing offerings.


• Standardize recipes and ensure accurate costing of all menu items.


• Collaborate with marketing and operations teams on promotions and product launches.

Quality Control and Food Safety:

• Enforce strict food safety, hygiene, and sanitation standards.


• Ensure compliance with HACCP, health regulations, and internal quality standards.


• Conduct routine kitchen inspections and quality audits.


• Ensure proper handling, storage, and preparation of food items.

Cost Control and Profitability:

• Monitor food costs, wastage, and portion control to achieve cost targets.


• Work with procurement and inventory teams to optimize sourcing and stock levels.


• Analyze food cost reports and implement corrective measures where required.


• Support budgeting, forecasting, and financial performance of food operations.

Team Leadership and Development:

• Lead, mentor, and supervise executive chefs, kitchen managers, and food teams.


• Identify training needs and implement capacity-building programs.


• Set performance standards and conduct regular appraisals.


• Foster a culture of discipline, teamwork, and excellence in food operations.

Operational Planning and Coordination:

• Coordinate with operations, procurement, and facility teams for smooth kitchen operations.


• Ensure availability and proper maintenance of kitchen equipment.


• Support outlet openings, renovations, and operational upgrades.

Customer Experience:

• Ensure food offerings meet customer expectations in quality, taste, and presentation.


• Address food-related customer complaints and implement corrective actions.


• Monitor customer feedback and satisfaction levels.

Reporting and Administration:

• Prepare operational and performance reports for food operations.


• Track KPIs such as food cost percentage, wastage, quality compliance, and customer satisfaction.


• Maintain accurate documentation and operational records.

Qualifications / Experience 

• Bachelor’s Degree or HND in Hospitality Management, Culinary Arts, Food Science, or related discipline


• Minimum of 5 – 8 years experience in food operations, with at least 5 years in a senior leadership role


• Proven experience managing multi-outlet or high-volume food operations


• Professional culinary certifications and food safety training are an added advantage.

Skills:

• Strong leadership and kitchen management skills


• Deep knowledge of food production, culinary standards, and kitchen operations


• Strong understanding of food costing, budgeting, and cost control


• Excellent organizational and planning abilities


• Knowledge of food safety regulations and hygiene standards


• Effective communication and team management skills


• Creative and innovative mindset.

Behavioural Qualities / Other Competences:

• High level of professionalism and integrity


• Detail-oriented and quality-focused


• Proactive and results-driven


• Ability to work under pressure and manage multiple outlets


• Strong decision-making and problem-solving skills


• Passion for food excellence and continuous improvement.