• Application Deadline:
• Position: Chef de Partie


• Job Type Full Time


• Qualification Secondary School (SSCE)


• Experience 3 - 5 years


• Location Lagos


• Job Field Catering / Confectionery 
  

Description

• The job incumbent is responsible for managing a team of workers and running a specific section of the kitchen which they are responsible for keeping organized so that meals are prepared and served according to the highest standards and quality set by the Company and specifications set by the customers; and keeps up to date with new products, recipes and preparation techniques.

Job Duties and Responsibilities

Food Preparation and Service:

• To ensure all mise en place is always freshly prepared and on time


• To ensure that all dishes are being prepared to the correct recipe and correct quantity


• To have full awareness of all menu items, their recipes, methods of production and presentation standards


• To estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards and specifications are met.


• Ensure that the production, preparation and presentation of food are of the highest quality at all times


• Ensure that dishes are prepared within deadlines

Food Safety, Storage and Hygiene:

• Follow good preservation standards for the proper handling of all food products at the right temperature


• Check periodically expiry dates and proper storage of food items in the section


• Personally responsible for hygiene, safety and correct use of equipment and utensils


• Should be able to set an example to others for personal hygiene and cleanliness on and off duty

Customer Service:

• Greet and provide a high level of customer service to customers and fellow employees


• Effectively manage all complaints and ensure that processes are put in place to prevent future recurrences

Compliance:

• Adhere and ensure that all subordinates adhere to all CCP’s and CP’s.


• Adhere and ensure that all subordinates adhere to all company safety principles and guidelines


• Assess quality control and adhere to company’s service standards


• Maintain confidentiality on the company’s business affairs at all times


• Adhere to the weekly staff rota and ensure punctuality


• Adhere to all staff and company policies


• Actively participate in training related to role.

Communication:

• Ensure effective communication between staff by maintaining a secure and friendly working environment


• Establish and maintain effective inter-departmental working relationships


• Follow instructions and recommendations from immediate superiors to complete daily tasks


• Attend all required meetings when and where required


• Provide accurate and timely information when and where required


• Communicate courteously

Co-ordination/Leadership:

• Responsible to supervise junior chefs/ commis chefs


• To produce own work in accordance with deadline and to assist and encourage others in achieving set goals


• Support and facilitate control on food cost


• Guide and train subordinates on a daily basis to ensure high motivation and economical working environment

Requirements

• Minimum of a Culinary Diploma or its equivalent


• At least 3-5 years’ experience cooking in a well-established restaurant or full-service hotel and a minimum of 1 year in a supervisory role.


• Knowledge and experience of air flight catering is desirable


• Good understanding of catering principles and regulations


• Communication skills, customer orientation


• Good leadership skills.


• Understand and have mastery of intercultural sensitivity


• Must be fluent in English


• Effective communication


• Good interpersonal skills


• Customer focus and delivering expectations


• Attention to detail


• High Energy


• Multi-tasking


• Teamwork orientation


• Task focus and methodological work approach


• Compliance


• Effective leadership

Key Performance Indicators (KPI)

• Deliver exceptional Food standards, quality of presentation & customer service to build valuable long term relationships with colleagues, and customers


• Clean and arranged cooking section


• Nil stock outs; par levels maintained


• Good preservation and storage of all food items; minimal wastages


• Personal cleanliness and Hygiene


• Positive feedback and good interactions with employees and customers


• Prompt and accurate reports on all accidents and related incidents


• Punctuality at work and attendance of all required meetings


• Adherence to all staff and company policies


• Effective communication with employees and customers


• Maintain confidentiality of all company and employee information


• Positive output and high productivity of subordinates.