Head, Food Production and Kitchen Operations

About this role

The role is for the Head of Food Production and Kitchen Operations at KEV'S Hospitality under Afri-9 Group, overseeing multiple food units including KEV'S Eatery, Lounge Restaurant and Grill Kitchen in Benin City. The position combines culinary leadership with operational discipline to standardise menus, recipes and portion control while monitoring food cost, hygiene and customer experience. The role requires someone who can lead across several kitchens and coordinate with procurement, store, and finance, reporting to the Operations Manager with accountability to the Chief Operating Officer. It is a full-time role with structured probation and performance-based confirmation. The employer operates across hospitality, consumer goods and oil and gas sectors through KEV'S Hospitality operations.

What you would do

• Lead daily operations, production planning, staff deployment, service readiness and close-out for all assigned kitchens.
• Coordinate purchasing forecasts, store issues, ingredient quality, stock availability and supplier exceptions with Procurement, Store and Finance.
• Enforce food-safety, personal hygiene, cleaning, storage, temperature, pest-control and contamination-prevention standards.
• Produce accurate daily, weekly and monthly reports on production, food cost, quality, hygiene, people, equipment and customer outcomes.
• Lead, train, coach and assess chefs, cooks, grill personnel, kitchen assistants, stewards and unit supervisors.
• Standardise menus, recipes, portions, yields, presentation, production times and kitchen work methods.
• Control food cost, ingredient usage, waste, spoilage, staff meals and kitchen variances.
• Forecast demand and coordinate with events, promotions and high-volume periods.
• Ensure proper readiness and handover between kitchens during service transitions.
• Monitor and verify quality and order accuracy from production to delivery.

What they are asking for

• Minimum five years of practical kitchen, restaurant, catering or food-production experience.
• At least two years of experience leading teams or coordinating more than one kitchen or service unit.
• Strong knowledge of menu planning, recipe standardisation, food costing, stock control, hygiene and multi-kitchen coordination.
• Proven ability to improve food quality, service speed, cost control, staff discipline and customer satisfaction.
• High integrity, leadership maturity, commercial judgement and reporting discipline.

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