Production Manager (Culinary Operations)

Key Responsibilities

Production Planning & Execution

• Plan, organize, and manage daily food production activities to meet demand and delivery schedules.
• Develop production timelines, allocate tasks, and ensure efficient workflow in the kitchen.
• Ensure recipes, portion sizes, and production quantities comply with company standards.

Culinary Quality & Innovation

•  Oversee food preparation to ensure taste, presentation, and quality meet brand standards.
• Develop new recipes, improve menu items, and assist with product development.
• Conduct regular tastings and quality checks to maintain consistency.

Staff Management & Training

•  Supervise chefs, cooks, and production staff; assign duties and monitor performance.
• Train and mentor staff on culinary techniques, hygiene, and production procedures.
• Manage rostering, shift schedules, and ensure adequate staffing levels.

Inventory & Cost Control

• Oversee inventory of raw materials, ingredients, and supplies.
• Monitor and control food cost, wastage, and portioning.
• Work with procurement to ensure timely and cost-effective purchasing.

 Food Safety & Compliance

• Enforce compliance with health, safety, and food hygiene regulations (FDA).
• Ensure proper storage, labeling, and handling of food items.
• Maintain high sanitation standards across all production areas.

Equipment & Facility Management

•  Ensure kitchen and production equipment are well maintained and functioning properly.
• Report faults, schedule repairs, and recommend equipment upgrades when needed.

Reporting & Documentation

• Prepare daily/weekly production reports, cost analyses, and inventory records.
• Document recipe changes, production issues, and quality control findings.
• Track KPIs such as production efficiency, waste levels, and output quality.

Coordination & Communication

• Collaborate with procurement, sales, quality control, logistics, and management teams.
• Communicate production timelines, challenges, and key updates to relevant stakeholders.
• Liaise with management on strategic planning and operational improvements.

Qualifications & Requirements

• Degree in Culinary Arts, Hospitality Management, Food Production, or related field.
• Minimum of 3–7 years experience as a Chef, Sous Chef, or in a managerial position.
• Previous experience in high-volume kitchens, catering, or food manufacturing is an added advantage.
• Strong knowledge of food production processes, culinary techniques, and kitchen management.
• Excellent leadership, communication, and team-management skills.
• Strong understanding of food safety regulations and quality standards.
• Ability to work under pressure and manage multiple priorities.
• Good organizational skills with attention to detail and problem-solving ability.

Key Competencies

• Culinary Expertise
• Production & Process Management
• Leadership & People Management
• Time Management
• Cost Control & Budgeting
• Quality Assurance
• Creativity & Menu Development
• Strong Work Ethic
• Adaptability and Flexibility

Location: Accra

Salary: Attractive