Job Summary

He/she will be assigned to the tasks in accordance with the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the outlet kitchen under his jurisdiction. He/she must maintain an adequate stock of food supply, inter-department coordination, and be involved in training. He/she carries full responsibility for the operating equipment including its inventory levels. He/she will ensure of maintaining the outlet food cost at all times. He/she also must ensure and enforce the service standard by directing, supervising, and motivating the staff to perform to the highest level of service. He/she will communicate with the guests and share feedback with the chef in charge and the management. The feedback then will ensure high levels of food and service quality and guest satisfaction are maintained at all times.

Key Duties and Responsibilities

§ Ensure the quality levels of kitchen production and presentation are maintained at its highest level at all times.

§ Ensure that all mise-en place is correctly prepared prior to commencing service.

§ Demonstrate excellent product knowledge of all food and special functions held at the restaurant.

§ Delegate responsibilities to staff and ensure tasks are completed in a timely manner.

§ Maintain and create a working environment that reflects a sense of place.

§ Organize and coordinate daily meals and special events within the colleague restaurant.

§ Assist staff in generating work schedules for the colleague restaurant or kitchen staff, according to forecasted demand requirements.

§ Participate in the service of any special functions or events organized by the restaurant.

§ Establish and maintain smooth work relationships in the kitchen.

§ Perform any additional or special duties, as directed by a superior which includes working overtime if it’s necessary

§ Practice proper etiquette with colleagues and restaurant guests.

§ Remain current on all restaurant happenings, as well as daily events.

§ Ensure all fixed assets are well maintained according to displayed schedules.

§ Ensure all the equipment faults are reported to your superior.

§ Demonstrate knowledge and interest in the goals, and objectives of the Restaurant.

§ All HACCP responsibilities, requirements, and standards are followed and met at all times.

§ Ensure expiration dates are labeled on products that are required and FIFO been followed.

§ Help the undertaking of physical asset inventories each month.

§ Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.

§ Ensure kitchen fridges and back areas are thoroughly clean at all times.

§ Ensure equipment is cleaned, when necessary or according to their schedules.

§ Attend all training carried out by the Chef.

§ Attend monthly communication meetings.

§ Attend daily briefing prior to service.

§ Continuously train and motivate subordinates to ensure restaurant standards are maintained.

§ Ensure channels of communication are respected and information is disseminated to the correct receivers.

§ Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.

§ Know and apply restaurant’s Policies & Procedures, including those for emergency situations.

§ Ensure all activities are carried out honestly, assist all sectors of the kitchen when assigned to by the senior team.

§ Must demonstrate excellent attendance and Punctuality

§ Demonstrate knowledge and interest in the goals and objectives of the Restaurant.

Skills Competency Requirements:

§ Culinary school diploma and/or 2 years work experience

§ 5 star work experience

§ Knowledge of Food Safety systems (HACCP)

§ Basic English knowledge  

§ Be willing to learn and act as a team player.

§ Have knowledge in modern cooking techniques 

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

 Kindly note, only shortlisted candidates will be contacted.