Fresh Jobs at Food Concepts Plc

Job Purpose

• The Research and Development Chef at food Concepts Plc will be responsible for leading the all aspects of food preparation, include planning menus, overseeing the kitchen staff, and ensuring that our food products and service meets high-quality standards. The Job holder will research into various meals that helps us achieve our revenue and profit ensuring that the meal is nutritious and cost-effective, and collaborating with New Product Development team and kitchen staff team across all brands to deliver food that meets the highest quality standards.

Core Responsibilities and Key Result Areas

• Chef Research and Development
• Studying existing recipes, setting up menus and preparing high-quality dishes including contemporary and traditional meals.
• Research and develop new recipes that takes advantage of current asset and facilities, reducing cost of food materials and achieving tasty meals across all brands.
• Performs physical and chemical analyses on ingredients and/or food products. Develops product, process and/or packaging specifications for food products.
• Evaluate smell, taste, texture, temperature, appearance and recipe adherence of food produced
• Develops new sauces, marinades, glazes, batter, breading and improve on existing process
• Conduct periodic research liaising with new product development on customer meal preference and continue to evolve meals that are mass market preference in commercial quantity and premium meals focus.
• Create new and improved food process that assures consistence food quality across brands
• Studies methods to improve quality of foods, like flavour, colour, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods.
• Identify opportunities for optimisation and development within our existing recipes and meals range, ensuring that our products always deliver great experiences for our customers
• Track the performance of each meals created to ensure they deliver on the objective
• Tests new products in test kitchen as well as develops specific processing methods in laboratory pilot plant
• Menu Planning and Preparation
• Overseeing a restaurant’s kitchen, planning the menu, and maintaining the budget.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations across the brands.
• Monitor performance of catering kitchen equipment, notify Food Service Management of malfunctions, initiate corrective action.
• Train employees on existing and new recipe
• Refreshing and ensuring freshly cooked and packaged items so that only the freshest products are offered
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.
• Coordinating all food budgeting, purchasing, and planning operations with other members of the staff
• Monitoring and overseeing sanitation practices to ensure that employees strictly adhere to the standards and regulations of cleanliness

Key Performance Indicators

• Achievement of Company Sales, EBITDA, GP, PAT targets
• Achievement of the Marketing Department’s budget/targets/objectives

Achievement of Individual Personal Development Plans

Knowledge Requirements

• Must have solid written and oral communication, and organization skills
• Capacity to manage multiple projects under tight deadlines, completing them efficiently and on time
• Requires a self-motivated and highly collaborative individual
• Capability of designing, implementing, and analysing primary research
• Ability to work with minimal supervision, managing multiple partners (countries) that requires different levels of support
• Strong project management and Microsoft Office computer skills
• Strong knowledge of the QSR industry market trends, consumer preferences, and regulatory requirements.
• Proven ability to lead and manage a diverse team, fostering a culture of innovation and excellence.
• Exceptional project management, communication, and negotiation skills
• Ability to think strategically, drive results, and make data-driven decisions
• Experience in expanding product lines and managing relationships with other brands and suppliers

Job Specifications

• A good first degree in Food Science or a related field
• A post-graduate degree will be an added advantage
• Any related professional qualification is required.
• Minimum of 5 years in chef, food laboratory, and research experience within the QSR and broader hospitality industry.

Decision Expectations

• Acts on defined procedures and decisions
• Enforces agreed decisions
• Plans own work schedule and work schedule of subordinates.
• Recommends operational, strategic and financial decisions

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Key Responsibilities:

• Ensure and monitor store compliance to Company policies, procedures and systems
• Report variance and ensure proper follow up
• Monitor the implementation of internal audit recommendations to ensure the satisfactory resolution of identified significant issues
• Conduct OSC – Operations Standard Compliance on stores to ensure compliance to store standards
• Ensure follow up on gaps identified and communicate to Line Manager
• Undertake and report on the value for money that the company obtains in all its activities with special regard to economy, efficiency and effectiveness
• Proactively identify trends and issues from audit findings and formulate recommendations for improving internal controls and addressing identified weaknesses/gaps across all locations/markets in which the company operates
• Review and report on the accuracy, timeliness and relevance of the financial and other information provided to management for decision making
• Monitor the implementation of internal audit recommendations to ensure the satisfactory resolution of identified significant issues
• Report on stores compliance to standards
• Develop and maintain the company’s Quality Management system, ensuring full compliance with its guidelines and a consolidated uniform approach across the company
• Assist management in the identification of business improvement opportunities in line with the recommendations of the Quality Policy and provide required assistance in managing projects which are spin-offs of such exercises

Key Performance Indicators:

• No. of store compliance
• No. of variance/breaches
• No. of fraud cases
• No. of repeat occurrences of Control breaches
• All other Performance Indicators will be based on performance against agreed objectives

Skills, Competencies and Requirements:

• Good knowledge of computerized accounting and auditing record keeping systems
• An ability to maintain current knowledge of developments related to business matters of interest to internal audit, particularly legislation changes and developments as they affect the Food Industry, and new auditing techniques and practices
• Fundamentals of Accounting

General Management Competencies/Requirements:

• Strong Analytical
• Problem solving skills
• Strong Time Management & Multi-tasking skills
• Ability to plan, schedule and coordinate effectively

Educational Qualifications/Experience:

• Minimum of university degree or its equivalent in related discipline
• Minimum of 2 years working experience

Desired Personal Attributes:

• Integrity
• Proactive self-starter
• Results Orientation
• Strategic Thought Process and Follow through
• Assertiveness & tenacity
• Strong cerebral capacity
• Ability to work with all levels of management, build partnerships and teams
• Highly organized and significant ability to multi-task effectively
• Ability to cope with and work under pressure

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Job Purpose

• To manage and assume responsible for overall Pie Production Unit success, ensuring these PPU’s perform against set measurement standards, and that the team of people involved are properly managed, motivated, developed and empowered to perform their duties.

Core Responsibilities and Key Result Areas

Production Operations

• Plan, implement, and monitor the area’s operational strategy.
• Set goals and objectives for PPU in your area.
• Oversee operations to ensure efficiency.
• Recruit and hire new PPU employees.
• Set up and monitor PPU KPIs.
• Ensure all accounting documents are filled in correctly.

Operations Leadership

• Responsible for driving PPU sales in the assigned area
• Undertake sound financial management to ensure the Pie Production Units are profitable and stay within budget
• Ensure compliance with company’s policies and operational guidelines in daily sales activities
• Deal with problems that may arise in the Pie Production Unit by providing creative and practical solutions
• Prepare daily report to management detailing sales performance, stock movement, PNL on progress and issues.
• Aid the management in decisions for expansion or acquisition
• Ensure compliance to standards of procedures and food safety
• Manage cost and follow up to resolve maintenance issues

Performance Management

• Identify training gaps and coordinate staff training (in conjunction with the Training and Development Manager)
• Resolve staff and customer issues
• Ensure the environment is a conducive and happy one for both staff and customers
• Evaluate PPU/area performance on sales metrics as well as provide clear communication on daily expectations and targets
• Evaluate Individual Development plan with Area Managers
• Provide coaching and support to all PPU staff to deliver on the set KPIs for the PPU/area

People Management

• Identify training gaps and coordinate staff training on operational processes to improve capability
• Resolve staff  and customer issues
• Ensure the environment is a conducive and happy one for customers
• Ensure quality assurance of work performed by staff
• Perform other duties as assigned by the Regional Operations Manager
• Ensure employee satisfaction at work through implementation and execution of all HR policies within the area

Key Performance Indicators

• Achievement of PPU sales in assigned areas
• Achievement of Area sales, GP, EBITDA, and PBT targets
• OFR &OTD >85%
• Quality of Customer Service provided to customers
• Timely response in mitigating issues
• Timely delivery of sales performance

Knowledge Requirements

• Knowledge of Financial Management
• Understanding of pastry and savoury production
• Knowledge of Performance management
• Knowledge of applicable legislations, as well as policies and procedures in the food industry
• Demonstrates knowledge in Health and Food Safety
• Broad understanding of the core operations of Fast Moving Goods 
• Knowledge of People Management
• Leadership and Managerial abilities
• Very Good Communication Skills
• Strong Problem-Solving Skills
• Action Planning, and Prioritization Skills
• Knowledge of Safety, Quality, and Cost Objectives

Job Specifications

• A good first degree in Food science and technology or other related sciences
• Relevant Food, Health and safety certifications are required
• Minimum of 5 years’ experience in a similar role, especially in the QSR/FMCG sector