Cook/Chefs at Noble Hall Leadership Academy for Girls

Noble Hall Leadership Academy for Girls, a school dedicated to educating the total person - intellectual, spiritually, socially, physically and emotionally. Our ultimate aim is to create a new cadre of confident female leaders who are committed to making a positive difference.

We are recruiting to fill the below position:

Job Title: Cook/Chef

Location: Any City, Nigeria

Job Description and Responsibilities

• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Record production or operational data on specified forms.
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Demonstrate new cooking techniques or equipment to staff.
• Meet with sales representatives to negotiate prices or order supplies.
• Arrange for equipment purchases or repairs.

Work Activities
Importance Work Activity:

• Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Decorate cakes
• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems
• Determine food or beverage costs
• Coordinating the Work and Activities of Others - Getting members of a group to work together to accomplish tasks.
• Direct and coordinate food or beverage preparation
• Direct and coordinate activities of workers or staff
• Establishing and Maintaining Interpersonal Relationships - Developing constructive and cooperative working relationships with others, and maintaining them over time.
• Resolving Conflicts and Negotiating with Others - Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Resolve or assist workers to resolve work problems
• Inspecting Equipment, Structures, or Material - Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects- observing, receiving, and otherwise obtaining information from all relevant sources.
• Follow recipes
• Read work order, instructions, formulas, or processing charts
• Monitoring and Controlling Resources - Monitoring and controlling resources and overseeing the spending of money.
• Requisition stock, materials, supplies or equipment
• Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
• Distinguish colors
• Identify cut or grade of meat
• Recognize customer intoxication
• Understand government health, hotel or food service regulations
• Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Monitor worker performance
• Evaluating Information to Determine Compliance with Standards - Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Oversee work progress to verify safety or conformance to standards
• Inspect facilities or equipment for regulatory compliance
• Performing for or Working Directly with the Public - Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
• Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.
• Estimating the Quantifiable Characteristics of Products, Events, or Information - Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
• Cook in quantity
• Estimate materials or labor requirements
• Price items on menu
• Scheduling Work and Activities - Scheduling events, programs, and activities, as well as the work of others.
• Schedule restaurant reservations
• Schedule employee work hours
• Judging the Qualities of Things, Services, or People - Assessing the value, importance, or quality of things or people.
• Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
• Modify work procedures or processes to meet deadlines
• Plan menus
• Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
• Test food to determine that it is cooked
• Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
• Handling and Moving Objects - Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
• Cook meals
• Perform a variety of food preparation duties other than cooking
• Knead, shape, cut, or roll food products by hand
• Bake breads, rolls, or other baked goods
• Processing Information - Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
• Investigate customer complaints
• Measure or weigh ingredients for food preparation
• Staffing Organizational Units - Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.
• Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
• Conduct training for personnel
• Communicating with Persons Outside Organization - Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
• Analyzing Data or Information - Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
• Developing Objectives and Strategies - Establishing long-range objectives and specifying the strategies and actions to achieve them.
• Updating and Using Relevant Knowledge - Keeping up-to-date technically and applying new knowledge to your job.
• Use knowledge of food handling rules
• Use oral or written communication techniques
• Selling or Influencing Others - Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
• Assisting and Caring for Others - Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
• Controlling Machines and Processes - Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
• Operate baking equipment
• Operate cooking equipment
• Operate food decorating equipment
• Operate food preparation equipment
• Use specialized bakery equipment
• Performing Administrative Activities - Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
• Documenting/Recording Information - Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
• Maintain production or work records
• Repairing and Maintaining Mechanical Equipment - Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.
• Interacting With Computers - Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
• Operating Vehicles, Mechanized Devices, or Equipment - Running, maneuvering, navigating, or driving vehicles or mechanized equipment, such as forklifts, passenger vehicles, aircraft, or water craft.
• Interpreting the Meaning of Information for Others - Translating or explaining what information means and how it can be used.
• Provide Consultation and Advice to Others - Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.

Requirements

• Certified Teachers only are preferred, with excellent teaching approach and 3+ years successful teaching experience.
• B.Sc in specified field
• Must have experience teaching and tutoring Year 7-12(for teachers)
• Outstanding expertise in specified positions and ability to provide effective experiential learning
• Enthusiastic and positive attitude, highly responsible; able to motivate and inspire learners.
• Responsible and passionate about the position applying for
• Able to help students with diverse educational backgrounds and learning abilities

Application Closing Date
19th April, 2016.

How to Apply
Interested and qualified candidates should send their CV's and Profile to: [email protected]