- Job Type: Full Time
- Qualification: Others
- Experience
- Location: Abuja
- Job Field: Catering / Confectionery
Objective
- To define the roles, responsibilities, and procedures for the Chef, ensuring consistency in food preparation, quality, hygiene, and teamwork while supporting the Head Chef in achieving kitchen goals.
Scope
- This applies to all Chefs reporting to the Head Chef and is designed to ensure seamless kitchen operations and adherence to restaurant standards.
Responsibilities
Food Preparation and Cooking:
- Daily Responsibilities:
- Review the day’s menu and prepare assigned dishes according to recipes and specifications.
- Ensure mise-en place (ingredient preparation) is completed before service begins.
- Maintain consistency in portion sizes, taste, and presentation of dishes.
- Cooking Standards:
- Follow approved recipes and procedures to maintain uniformity.
- Adjust seasoning and presentation as required, ensuring high-quality standards are met.
Hygiene and Safety:
- Food Safety:
- Store ingredients at proper temperatures and in appropriate containers.
- Label and date all stored items to comply with FIFO (First In, First Out) principles.
- Regularly check for expired or spoiled ingredients and discard as necessary.
- Personal Hygiene:
- Wear a clean uniform, apron, and appropriate headgear at all times.
- Wash hands thoroughly before handling food and after handling raw ingredients.
- Kitchen Sanitation:
- Keep workstations clean and sanitized during and after shifts.
- Properly clean and store utensils and equipment after use.
Inventory Management:
- Assist the Head Chef in monitoring stock levels and reporting shortages or surplus.
- Accurately record the use of ingredients and support stock-taking procedures.
- Minimize food wastage by properly utilizing leftover ingredients.
Team Collaboration:
- Coordination with Head Chef:
- Attend daily briefings to understand kitchen priorities and special instructions.
- Provide feedback on menu items and kitchen operations as required.
- Support for Kitchen Staff:
- Train and mentor junior staff, ensuring adherence to kitchen standards.
- Delegate tasks effectively while supervising the performance of line cooks and assistants.
Menu Development:
- Collaborate with the Head Chef to develop and test new menu items.
- Provide suggestions for enhancing dishes based on customer feedback and seasonal ingredients.
Compliance and Reporting:
- Adhere to all restaurant policies and procedures.
- Immediately report equipment malfunctions, ingredient shortages, or safety concerns to the Head Chef.
- Document any deviations in food preparation processes and propose corrective actions.
Key Performance Indicators (KPIs)
- Consistency in dish quality and presentation.
- Compliance with hygiene and safety standards.
- Minimal food waste and accurate inventory reporting.
- Positive feedback from customers and team members.
Method of Application
Interested and qualified? Go to Vestates Limited on docs.google.com to apply
