• Application Deadline:
• Position: Chef De Partie



• Job Type Full Time



• Qualification BA/BSc/HND



• Experience 5 years



• Location Abuja




• Job Field Catering / Confectionery 
  
  

About the job

• Preparation and arrangement of materials for food production


• Ensure meal preparation process are consistent and adheres to standard recipes as set by the Executive Chef


• Prepare all hot dishes according to recipes, safety guidelines and standards set by the Executive Chef


• Inspect all food products and cooking tools before use; select and use only food items/tools in compliance food safety and hygiene standards


• Prepare all dishes following specified recipes and yield guides


• Supervise the cleanliness and orderliness of working area in line food hygiene and safety guidelines


• Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines


• Supervise all preparation and storage and ensure they are carried out under appropriate condition and temperature


• Monitor inventory and replenish as and when due to avoid stock out while ensuring availability of appropriate stock levels and supplies according to daily production plan


• Ensure compliance with preservation standards for the proper handling of all food products at the right temperature


• Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the hot station


• Assist in training of new employees when required


• Assist the Executive Chef in monitoring and enforcing company and departmental food safety and hygiene policies and procedures


• Practice proper grooming, personal hygiene, and use safety equipment


• Compliance with all company standards, food safety requirements, health, safety and environment procedures


• Perform other duties as assigned by the Chef -in- Charge and Executive Chef


• BSC or equivalent in Culinary or related fields


• Minimum 5 years’ working experience in cooking/culinary or related departments


• Working knowledge of the fundamentals of cooking


• Working knowledge of kitchen equipment and tools


• Availability to work in varied shifts, including weekends and holidays


• Working knowledge of food safety practice and procedure


• Effective communication skills