• Application Deadline: Sun, 15 Dec 2024 00:00:00 GMT
• Position: Chef De Partie



• Job Type Full Time



• Qualification BA/BSc/HND , OND , Others , Vocational



• Experience 4 - 7 years



• Location Lagos




• Job Field Catering / Confectionery  , Hospitality / Hotel / Restaurant 
  
  

Reports To: Sous Chef

Responsible For: Line Cooks, Head Steward and Kitchen Stewards.

Purpose of Role:

• Lead, supervise and motivate the culinary and kitchen staff to deliver high standards of food preparation and service.


• Preparing, cooking, and presenting dishes according to set standards and recipe guidelines while maintaining cost standards.


• Supervising and training Line Cooks under your supervision during your shift.


• Ensuring you and your team have high standards of food hygiene in accordance with state and federal requirements.


• Monitoring portion and ensuring waste control to keep within budget.


• Helping the Head Chef and Sous Chef develop new recipes and plate presentation standards.

Job Summary:

To supervise your team on a day-to-day basis to deliver quality service, consistent plate presentation, consistently following recipes and portion guides. Ensure that all meals served to guests are within the stated guidelines.

Key Responsibilities:

• Deliver first class service to guests by ensuring each meal served is according to recipe and plate presentation.


• Coach and train Line Cooks to become proficient in the preparation of recipes for the restaurant, and the GAIA AFRICA generally and events held in the club house. 


• To show full support to senior staff, the goals of the organisation, always working continually towards providing excellent food service for all the organisation’s operations.


• Checking mis-en-place on quality and quantity.


• Assist Head Chef with orders, procurements and menu creation.


• Ensure that dishes delivered to guests are of the highest quality and are to the organisation’s standards.


• Supervision of shift staff including; maintaining discipline, personal hygiene and appearance of staff in line with the organisation’s policies.


• Always maintaining hygiene and sanitary standards.


• Control waste and costs to meet department budget.


• Ensure potion control is utilised at every step of the production process and at service point.


• Ensure all products in all storage areas are labelled and dated, all products in all storage areas must use the FIFO-First In First Out method to ensure quality and proper rotation of all food products.


• In conjunction with Head Chef and Sous Chef, ensure there is adequate ingredients for daily operations.


• In the absence of the Sous Chef and or the Head Chef, you are to maintain the timely and quality service in accordance with the organisation’s standards.


• Complete any other tasks requested by the Sous Chef or Head Chef.

Qualifications, Experience, Skills & Competencies: 

• First degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics /Nutrition or a related discipline and professional certification relevant to the role.


• Minimum of four (4) years catering management experience.


• Strong background in fine dining


• Passion for food


• Knowledge of current food trends


• Advanced food hygiene qualification


• Culinary Mathematics


• Excellent organisational and analytical skills


• Background in events is an added advantage.


• Knowledge of leading practices in kitchen health and safety


• Proficiency in the use of Microsoft office suite.

Key Performance Indicators:

• Cleanliness of kitchen and dining areas.


• Functionality of all catering facilities and equipment


• Timeliness of meals


• Level of external and internal satisfaction.


• Kitchen hygiene, health and safety.