Shift Officer Central Kitchen Idu, Abuja

Shift Officer Central Kitchen Idu, Abuja

Food Concepts commenced operations in 2001. From inception, our aim has been clear-cut and focused: to revolutionise the food sector in West Africa and to deliver extraordinary satisfaction to our stakeholders.

The journey began with our pioneering of the food court concept in Nigeria - a new and exciting offering for the local market. At the same time, w...

Shift Officer Central Kitchen Idu, Abuja Job Type Full Time Qualification Others

Experience

• Location Abuja
• Job Field Food, Beverage and Hospitality
• To provide supervisory oversight, coordination, and monitoring of workflow activities across all kitchen operations during assigned shifts.

RESPONSIBILITIES

• Team Supervision

• Provide guidance to kitchen and production staff to achieve and maintain high standards of quality, service, and cleanliness.

• Maintain smooth workflow by monitoring production steps, setting processing parameters, and observing critical control points and equipment.

• Coach the team on methods to improve efficiency, consistency, and output quality.

• Foster teamwork, positive attitudes, and effective communication among staff.

• Safety and Quality Assurance Management

• Ensure strict adherence to health, safety, and food safety protocols (including HACCP, GMP, and company standards) during all kitchen operations.

• Conduct regular inspections of the kitchen workspace, equipment, and storage areas to uphold a safe and hygienic environment.

• Enforce quality standards by implementing and monitoring organizational procedures.

• Train team members on proper use of safety gear and emergency response protocols.

• Document and promptly report any deviations in food quality, safety breaches, or operational defects.

• Administrative Tasks and Reporting

• Support the training and development of kitchen staff to build capability and compliance.

• Assist in planning and executing shift operations to ensure consistent product quality and timely output.

• Manage attendance, leave records, and address minor disciplinary matters within the team.

• Liaise with the Central Kitchen Supervisor on all operational and personnel issues.

• Monitor and maintain accurate records of inventory (raw materials, packaging, and equipment) and submit daily reports.

• Review daily Sectional Inspection Checklists (SICs) with operatives to ensure accuracy and compliance.

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