A reputable company in the hospitality industry on the island urgently needs the services of a dedicated and diligent individual to join their expanding workforce:

CHEF DE PATIE
Qualification: OND/HND/B.SC
Experience: Minimum of 5 years
Location: Lagos
Job Field: Catering/Confectionery

DESCRIPTION
• Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or cooks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of member satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for proper handling of all food products at right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective working relationships.
• Have excellent knowledge into menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.

EDUCATIONAL QUALIFICATIONS & FUNCTIONAL/TECHNICAL SKILLS
• OND/HND/B.SC in Hospitality Management/Hotel Mangement/Culinary Degree
• Minimum of 5years previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role is a MUST
• A certificate in HACCP/Food Safety is a MUST

RELEVANT EXPERIENCE
• Minimum of 3years supervisory experience
• Solid knowledge of current food trend
• Previous kitchen experience in similar role

OTHER REQUIREMENT/PREREQUISITES
• Flexible working hours subject to the demands of the business.
• Ability to work under pressure
• Excellent communication skills
• Strong coaching skills
• Ability and desire to motivating Team
• Positive attitude

PERKS
• Pension
• One month leave with bonus
• Christmas bonus
• Appraisals
• Medicals

Interested applicants should forward CV and Cover letter on or before 11th February 2018 to:
hr_assist@ikoyiclub1938.net