Location: Lekki, Lagos
Responsibilities
Plan menus for the restaurant.
Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.
Approve the requisition of products and other necessary food supplies.
Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
Establish control to minimise food and supply waste and theft.
Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimise food costs; exercise portion control for all items served and assist in establishing menu selling prices.
Consult the Restaurant manager about food production aspects of special events being planned.
Supervise the cooking of items that require skilful preparation.
Ensure proper staffing for maximum productivity and high standards of quality; control food costs to achieve maximum profitability.
Evaluate food products to ensure that quality standards are consistently attained.
Interact with the kitchen team to ensure that food production consistently exceeds the expectations of members and guests.
Assist in maintaining a high level of service principles in accordance with established standards.
Evaluate products to assure that quality, price and related goods are consistently met
Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provide training and professional development opportunities for all kitchen staff.
Ensure that representatives from the kitchen attend service line-ups and meetings.
Periodically visit the dining area when it is open to welcome members.
Support safe work habits and a safe working environment at all times.
Ensure a safe working environment and attitude on the part of all employees in areas of Responsibility.
Supervise and evaluate the performance of production and estimate costs and prepare Budgets
Enforce health and safety precautions and ensure output meets quality standards.
Requirements
A minimum of a bachelor’s degree in Business Administration, Marketing or any related field.
Minimum of 5 years of work experience as a Production Manager, Food & Beverage Manager, Kitchen Supervisor in a Quick Service Restaurant.
Previous experience in restaurant management.
Excellent communication and listening skills.
Strong attention to detail, observation, organisational, and leadership skills.
Work Hours:
8am –10pm Mondays – Sundays
One weekday off (shift system is available)
Salary
N150,000 Monthly
Application Closing Date
31st August, 2024.
How to Apply
Interested and qualified candidates should send CV to: careers@worqulture.com using the job title as the subject of the mail.