Jobs

Job Vacancy!!! Sous Chef at Pistachio Foods Limited (RSVP Restaurant)

Published

4 years ago

Dec 10, 2020.

Damilare Abass

Pistachio Foods Limited (RSVP Restaurant) is an international Restaurant operating in Victoria Island, Lagos.

We are recruiting to fill the position below:

Job Title: Sous Chef

Location: Victoria Island, Lagos
Employment Type: Full Time

Purpose of the Job

To prepare and make food and to demonstrate and help maintain high levels of service that CONSISTENTLY exceeds the expectations as mentioned in the recipes
The aim is to make sure that all food leaving your section must be of great quality and standard according to the recipe.

Opening your Section:

Ensure that the Opening procedure carried out by your subordinates follow the SOP of the kitchen

Tasks Procedure:

Check that all storage equipments are in good working conditions
Check potential expired products
Maintain a well-organized kitchen in a clean and safe manner
Check Equipment requiring time to pre-heat: Ovens Ranges Grills
Check Temperatures of units.
Check oil changing schedule
Inspect the whole kitchen area for: Neatness & cleanliness Equipment malfunctions Orderliness Proper storage practices: food, supplies, and tools.
Check their requisition sheets and match quantities needed and quantity received
Prepare the production schedule
Check if their production is being done based on the schedule you gave them
Provide FOH manager/ supervisor on duty with par level sheet to input on the system and provide necessary justifications for shortage
Confirm the Misen place Checklist to ensure the accuracy of what is available and the PAR Level
Ensure that Taste, temperature, freshness and par levels (line checks completed per shift)
Ensure that all items in the chiller follow the first in first out rule.
Assist the Head chef in confirmation of quality of stored foods.

Food Production, Preparation and Service:

Ensuring that High Quality Food Leaves your Station by Coordinating Production and Service

Task Procedure:

Full awareness of all menu items, their recipes, methods of production and presentation standards.
Estimating the daily production needs according to the Daily PAR level
Overseeing the Junior Chefs in the production of Food according the procedure as stated in the Recipe.
Monitor Portions and Waste control during production and service
Puts effort in optimizing the cooking and preparation process with attention to speed and quality.
To ensure all preparation of the designated section is complete and ready for each service
Ensure consistency in meeting standards for cooking and serving foods per specifications Accurately prepares food per recipe standards during service (Including conditions of food required by customer)
Assuring Technical testing & verification while preparing the order.
Respect Wastages and yields assigned to recipes.

Cleaning and Sanitation:

Ensure that the standard food storage and arrangement protocols are strictly followed

Task Procedure:

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Responsible for maintaining appropriate cleaning schedules for the General kitchen (floors, mats, walls, hoods, other equipment and food storage areas)

Food Safety, Storage and Hygiene:

Ensure that the standard food storage and arrangement protocols are strictly followed

Task Procedure:

Ensure that the commis follow the standard storage procedure for refrigerated items.
Ensure the cleanliness and organization of designated section
Ensure that all the Junior chefs in your section complies with all Food safety, health and safety regulations, the Staff Code of Conduct and company policies.
Ensure that kitchen preparation, service delivery and clear down procedures are implemented and followed on a daily basis
Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
Maintains and monitors quality, conducts quality control checks according to HACCP regulations
Conducts quality checks of goods received

Closing your Section:

Paper Work (Documentation and Records)
Double check all Documents and Records to ensure that all your subordinates Fill in production list, Transfer sheets, yield, cooling, thawing, temperature, inventory lists upon closing.

Tidiness:

Supervise the Deep cleaning which is usually carried out once in every week, precisely Sundays. Follow the procedure as directed. (Weekly)
Ensuring the Section is left, at the end of each shift, in a clean and secured condition
Ensure that work station area including tables, sinks, shelves, walls, equipment like juicer, blender, meat mincer, refrigeration equipment etc. are cleaned after use by the commis
Ensure that all items are properly kept in their respective storage areas
All food stuffs are appropriately stored away and labelled, and all actions detailed on the ‘End of Day Check List’, are properly completed.
Make note of anything that the next shift staff should know about for their production and service.

Managerial Duties:

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Managing and train and develop new trainee chefs (commis chefs) and training any demi-chef de parties or commis working with you
Daily feedback collection and reporting of issues as they arise.
Taking responsibility where appropriate for monitoring stock rotation and use-by dates,
Informing the senior chefs of any failure so that appropriate action is taken.
Reporting any staff shortages to the Senior Chef or Supervisor on duty for further.
Ensuring that waste is kept to a minimum and ensure that the senior chefs are informed
Taking responsibility for your actions and your part in maintaining a safe working environment in all areas.
Enforces the established working schedule for the kitchen team

Leadership and People Management:

Train and develop all employees following RSVP policy and guidelines.
Talent development and succession planning.
Oversee labour management and ensure that this is being managed effectively
Teach and train staff of production and presentation changes to menu items
Build personal effectiveness in all situations.
Ensure that all accountable staff are adequately trained and skilled to the required level ensuring up to date training record cards are in place and the company appraisal process is followed
Build a strong team atmosphere in the kitchen
Delegate specific responsibilities and authority to subordinates
Conduct regular communication meetings and briefings with the kitchen personnel
Identify the training needs of kitchen personnel
Discipline and document underperforming staff members
Effectively manage staff rotas ensuring that all shifts are adequacy covered in line with business objectives

Procurement, Receiving and Storage:
Manage kitchen stocks and Supply:

Assist the Store in Planning the purchase requisition and Ensure purchasing is carried out in line with company policy and unit control procedures.
Assist in Carry out weekly stock takes.
Ensure that all items being received are off great quality and are done accruing to the SOP for receiving items
Send PAR Level Report

Customer Feedback Resolution:

Actively responds to and handles guest problems and complaints.
Reviews comment cards for guest satisfaction results and other data to identify areas of improvement.

Job Qualifications

OND
Experience: 4 – 8 years.

Application Closing Date
13th December, 2020.

Method of Application
Interested and qualified candidates should send their CV and Cover Letter to: [email protected] using the Job Title as the subject of the email.

Advertise or Publish a Story on EkoHot Blog:

Kindly contact us at [email protected]. Breaking stories should be sent to the above email and substantiated with pictorial evidence.

Citizen journalists will receive a token as data incentive.

Call or Whatsapp: 0803 561 7233, 0703 414 5611