Culinary Service Operations Manager at Sence Limited Nigeria

Posted on Fri 08th Nov, 2013 - hotnigerianjobs.com --- (0 comments)

Skill Enhancement Centre (SENCE) Limited - We are a Business Consultancy firm focused on small/medium businesses. Our goal is to provide our clients with the support they need to grow their businesses by providing them with value - added and convenient services in a friendly atmosphere.

SENCE is recruiting to fill the position below:

Job Position: Culinary Service Operations Manager

Job I.D: 37
Location: Lagos

Roles and Responsibilities

Prepare food in accordance with the preparation sheet.
Requisite the needed ingredients from production manager.
Ascertain the time & number of portion and bring out recipe.
Ensure all service tools like plates, spoons, pots, pans etc are washed in readiness for cooking and serving.
Pack the food according to the type of request i.e outdoor catering or delivery and hand over to client service to ensure proper labeling & delivery.
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
Oversee the smooth running of the kitchen.
Going to the market to make purchase food stuffs.
Supervise smooth running of the kitchen.
Have good knowledge of food recipes and be able to recommend food suitable delicacies to clients.
Liaise with the MD on developing menu list.
Support and assist the MD in the creation design and development of menus and recipes.
Assist in the research and recommendation of new food items, menu selections and new recipes.
Prepare production budget.
Develop and monitor cost-effective processes, reduce waste while also increasing productivity and customer satisfaction
Ensure safety and make sure that no safety violations occur.
Computes amounts of stock and supplies required for operations, based on production schedules, and requisitions materials from store.
Set and maintain high standards for the safe purchasing, production, holding and service of all food.
Receives orders from clients and prepare proposal for the clients as regards the order made.
Plan or participate in planning menu and utilization of food surpluses and leftovers, taking into account probable number of clients.
Estimates food consumption and purchases or requisition of foodstuffs.
Review menus and analyses recipes.
Directs food apportionment policy to control costs.
Supervises cooking and other kitchen personnel; coordinates their assignments to ensure economical and timely food production.
Oversee the smooth running of the kitchen.
Observes methods of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner before being sent to clients.
Establishes and enforces nutrition and sanitation standards for restaurant.
Ensures proper hygiene of working environment.

Requirements

Knowledge of safety and sanitary procedures related to cooking, food preparation, storage, equipment and food handling.
Ability to cook complete meals and follow recipe with minimal supervision.
Knowledge of menu planning
Skill in the operation of kitchen equipments.
Knowledge of the materials, methods and equipments used to cook and prepare food in large volumes.
Skill in preparation of food to meet special dietetic needs.
Must be able to multitask and manage resources
Ability to meet deadlines
Must be discipline, innovative and well organized
Knowledge of food service management which includes organizing food service activities, large scale menu planning, pricing and cost control, procurement and inventory control.
Have knowledge of basic Microsoft package.
Must be extremely fast
Minimum of 2-3 years.

Application Closing Date
29th November, 2013

How to Apply
Interested and qualified candidates should:
Click here to apply online

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