Job Summary

Directly responsible to the Sous Chef for the co-ordination and supervision of the demi commis & trainee chefs in the kitchen, including working methods, writing food requisitions, and ensuring a high standard of food quality and presentation

Key Duties and Responsibilities

§ Be familiar with workplace policies, rules, and procedures.

§ At all times, adhere to:

- Associate Handbook

- Group and unit policies

- Departmental operating procedures/workflows

- Ad hoc communication (notices, instructions by management, meetings, etc.)

- Legal and contractual obligations (health and safety, good faith, conditions of employment, etc.)

 Time Management

§ Manage hours worked according to the “averaging of working hours” – principle.

§ Prioritise & plan daily mise – en place prep

 Health & Safety

§ Maintain a safe and healthy work environment.

§ Follow safety instructions on all equipment on how to use and clean

 Security

§ Prevent unauthorized personnel from entering storage areas by keeping all cupboards locked when the kitchen is unattended and by not allowing unauthorized staff to walk around the kitchen.

§ Ensure that department is unlocked by authorized personnel and locked when no one is in the department

§ Prevent theft by monitoring staff and stock levels.

§ All storage areas to be locked after service

Maintenance of equipment

§ Ensure that all equipment is in good working order

§ Report any faulty equipment to the Manager immediately

§ All equipment to be used according to the manual provided, or as shown.

§ Follow instructions provided with equipment

§ Liaise with Management before using any new equipment for the first time

 Stock Control

§ Stock loss/ damage to be minimized and monitored

§ Breakages to be recorded at Stewarding.

§ Stock takes to be accurate by weighing off correctly and incorrect unit of measurement

§ Stocktakes to be done at the end of the month; anytime the restaurant requires them.

§ Fridges to be kept clean at all times with items clearly labeled, prepped for stock takes.

§ All order/issue requests to be allocated to correct store

§ Operational Equipment to be stacked neatly   

§ Avoid over-ordering and excess stock by referring to function sheets etc. before placing an order.

§ Cross utilization of items, check stock on hand before ordering

 Food Cost

§ Keep to standard portions & ingredients as stated on recipe cards supplied.

§ Wastage to be minimized

§ mise – en place to be prepped strictly according to occupancy, recipe cards have portion control on them.

 Food Standards

§ Ensure that a high standard of food is consistently maintained and improved upon.

§ Preparation, presentation, and service according to set operational requirements and procedures.  

Food Hygiene

§ Maintain hygiene procedures & controls.

§ On-going.  95% quarterly Hygiene Audit scores.

§ Clean as you go, sanitize work surfaces with D10 spray provided.

§ All food to be wrapped, marked, dated, and stored on designated shelves at the correct temperature, as displayed on food temperature sheets in the kitchens.

Start of shift

§ Ensure that setup of your section is complete before service starts.

§ Mise – en place is prepared according to the hotel occupancy and restaurant reservation sheets.

§ Backup is prepared

§ Stock is sufficient according to service and reservations sheets provided

§ Read daily function sheet

§ Prepare daily task list by end of shift.

 End of shift

§ Ensure department is clean & tidy

§ Ready for stewarding to deep clean

§ Complete hand over for the following shift

§ Relay any problems during the day/ requirements for the following day.

SKILLS, REQUIREMENTS, AND QUALIFICATIONS:

· Senior 6

· CULINARY QUALIFICATION

· 3 years in a similar position, including an apprenticeship plus 1 years as a commis

· National Professional Cookery Qualification

· Ability to communicate effectively in English both verbally and written is essential

· Show Initiative

· High energy levels coupled with a helpful and friendly attitude

· An ability to deal with stress

· Personal hygiene is also important

· Knowledge of Kitchen Management

· Knowledge of Food cost control

· Health and Hygiene knowledge

 Functional competencies

Grooming

§ I present a professional image according to established standards

Communication

§ I adapt my communication to the message and the audience

§ I deliver effective written communications

 Functional Skills & Knowledge

§ I understand the full scope of my duties and demonstrate initiative

§ I take full responsibility for my actions

Planning & Organizing

§ I set realistic goals both for myself and my colleagues in line with organization strategies

§ I handle multiple priorities effectively

Team Management & Development / Influencing & Working with Others

§ I devote time in training and coaching each colleague

§ I conduct regular performance management discussions for my colleagues and monitor their progress

Where Colleagues do not have anyone to supervise,
then the competency will be replaced by with the following 2 behaviors:

§ I am able to influence others when required to speak and present ideas

§ I am able to work with other colleagues and departments effectively

Problem Solving & Decision Making

§ I involve all the appropriate people to resolve problems in the business

§ I proactively facilitate prompt and appropriate decision making

Innovation & Creativity

§ I regularly seek new opportunities for change

§ I assist in resolving resistance to change

Interested and qualified candidates should please send CVs to hr@theverb.ng

 Kindly note, only shortlisted candidates will be contacted.