Background

Big Square, Kenya’s premier casual dining restaurant, is looking for a dynamic and experienced Central Kitchen Manager to oversee our central food production and supply chain operations. You will lead a high-volume facility, ensuring food safety, strict quality control, and optimal inventory management to support all our 10 branches.

Key Responsibilities

• Production & Quality Control: Oversee daily food preparation and processing, ensuring all outputs meet Big Square’s strict brand, taste, and food safety standards.
• Inventory & Supply Chain: Manage raw materials and finished products, maintaining optimum stock levels while strictly minimizing food waste and spoilage.
• Staff Leadership: Plan shifts for the Food Production Team, recruit, train, and manage a production team of 14 staff to ensure smooth, efficient workflows.
• Equipment & Hygiene: Ensure the facility meets top tier Occupational Health and Safety (OHSA) and Ministry of Health regulations. Schedule routine maintenance and control procedures.
• Systems & Reporting: Utilize the Restaurant ERP (GAAP) system to track production costs, labor, and variance.

Qualifications

• Education: Diploma or Degree in Food Production, Hospitality Management, or a related field.
• Experience: 4+ years of experience in a commercial kitchen setup, with at least 2 years in a management/supervisory role.
• Technical Skills: Proficiency with Restaurant ERP/POS systems and Microsoft Office (specifically Excel).
• Competencies: Strong understanding of Hazard Analysis Critical Control Point (HACCP), food safety regulations, and administration.

• Oversee daily food preparation and processing, ensuring all outputs meet Big Square’s strict brand, taste, and food safety standards.
• Manage raw materials and finished products, maintaining optimum stock levels while strictly minimizing food waste and spoilage.
• Plan shifts for the Food Production Team, recruit, train, and manage a production team of 14 staff to ensure smooth, efficient workflows.
• Ensure the facility meets top tier Occupational Health and Safety (OHSA) and Ministry of Health regulations. Schedule routine maintenance and control procedures.
• Utilize the Restaurant ERP (GAAP) system to track production costs, labor, and variance.

• Proficiency with Restaurant ERP/POS systems
• Microsoft Office (specifically Excel)
• Hazard Analysis Critical Control Point (HACCP)
• Food safety regulations
• Administration

• Diploma or Degree in Food Production, Hospitality Management, or a related field.
• 4+ years of experience in a commercial kitchen setup
• At least 2 years in a management/supervisory role.