Head, Kitchen Operations at Beacongate Limited

Job Purpose

The Head of Kitchen Operations is responsible for overseeing the end-to-end food production process across the QSR chain, ensuring consistent quality, food safety, efficiency, and innovation. This role manages central kitchen operations, supplier relationships, standard recipe implementation, and cost control measures to support operational excellence and customer satisfaction.

Key Responsibilities

• Lead and manage food production operations across central kitchen and production units
• Ensure timely and efficient preparation and delivery of food items to all restaurant outlets
• Implement and monitor standard operating procedures (SOPs) for food production to maintain consistency and quality
• Enforce strict adherence to food safety standards (e.g., HACCP, ISO, or local regulations)
• Regularly audit production processes for hygiene, sanitation, and compliance
• Work closely with QA/QC teams to resolve quality issues and conduct root cause analyses
• Collaborate with R&D and marketing teams to develop and roll out new menu items
• Standardize recipes and portion sizes to ensure uniformity across all outlets
• Optimize cooking processes and ingredient sourcing in conjunction with the Procurement team for efficiency and scalability
• Manage relationships with raw material and ingredient suppliers to ensure timely delivery and cost-effectiveness
• Work with procurement to evaluate vendors and negotiate contracts
• Monitor inventory levels, wastage, and reordering schedules to minimize losses
• Monitor food production costs and implement measures to improve margins
• Identify opportunities for process automation, lean production, and waste reduction
• Ensure optimal resource utilization (labor, equipment, ingredients) to meet demand without overproduction
• Recruit, train, and manage production staff in conjunction with the HR team