Tuskys is a Kenyan supermarket chain. It is one of the large supermarket chains in the Great Lakes Area. It employs nearly 6150 people, 6,000+ in Kenya, and 150 in Uganda.
Purpose:
Provide leadership and growth in the fresh business though supervision, management and coordination of operations of the fresh department in order to run a financially viable and profitable business.
Primary duties and responsibilities:
- Oversee the operations of fresh functions (Bakery, Deli & Butchery).
- Develop and enforce policies and procedures consistent with those of the organization to ensure efficient and safe operations.
- Supplier audit on capacity, quality, and health and health compliance.
- In liaison with the procurement department ensures that products are acquired at competitive prices.
- Coordinates to ensure there is consistency in ingredients and raw materials supplied.
- Coordinate the teams to ensure set targets for each fresh section in the store are achieved
- Enforce health and safety policies in the delis, butcheries, milk, bakery, water, fruits and vegetables sections.
- Reviews and interprets financial and operating information, as appropriate; coordinates and develops periodic reports detailing operations of the fresh section in the stores.
- Fresh unit wastage management and automation of fresh processes
- Ensures compliance with HACCP and other Hygiene and safety requirements.
- Negotiate supplier supported promotion and offers.
- Ensure proper costing and pricing of products.
Person Specification
Academic Qualifications:
- Degree in Food Technology / Catering or any degree in business or related field
Professional Qualifications
- Post graduate diploma in food and beverage management will be an added advantage.
Experience:
- 5 year experience in hospitality industry
- Leadership experience in a fast-paced retail or food service environment.
Skills and Competencies:
- Knowledge of organization structure, workflow and operating procedures.
- Strong interpersonal and communication skills and the ability to work effectively with a wide range of constituencies in a diverse community.
- Knowledge of budgeting, cost estimating and fiscal management principles and procedures.
- Knowledge of applicable legislation, standards, policies and procedures governing food regulations.
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