Head Of Fresh at Tuskys

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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