Chef at Eden Solutions and Resources

Eden Solutions & Resources Limited is a Human Resource Management Organization that provides its clients with excellent, bespoke and cost-effective Business Management Solutions.

We are recruiting to fill the position below:

Job Title: Chef

Location: Abuja (FCT)
Reporting: The Head of School

Responsibilities 

• A school chef is responsible for planning and preparing nutritious and appetizing meals for students and staff of the school.

Responsibilities

• Plan menus that are healthy, appealing, and meet the nutritional needs of students and staff
• Manage the school's kitchen, including purchasing ingredients and supplies, and managing staff
• Prepare and cook meals in accordance with health and safety regulations
• Accommodate special dietary needs of students and staff, such as food allergies or religious restrictions
• Maintain inventory of ingredients and supplies and place orders as needed
• Keep the kitchen and storage areas clean and organized
• Ensure that all food is stored, prepared, and served at the appropriate temperatures
• Develop and update recipes and cooking techniques to keep menus fresh and exciting
• Provide cooking demonstrations and nutrition education to students and staff
• Manage the budget for the school's food service program.
• To lead all catering functions within the school, including lunches,extended-hours provision, snacks and refreshments. This may include packed lunches or hot food to be taken off-site.
• To ensure that a smooth, seamless service is provided for staff and students to support learning within the school, ensuring that lunch-time is a relaxing and social even for staff and students.
• To adhere to all food regulations relating to heat level of cooking, storage and serving of food. To ensure accurate records are kept.
• To adhere to all regulations relating to storage of food at correct temperatures. To ensure accurate records are kept.
• To clean and inspect daily the hygiene of the kitchen. To undertake daily cleaning duties and to assist in ensuring that satisfactory levels of cleanliness and hygiene are achieved and maintained.
• To make appropriate checks, including temperature of food, fridges and freezers daily and keep appropriate records. To maintain all relevant logs,records and information as required by the school management.
• To manage the School Fruit Scheme, ensuring fruit is received, checked and stored correctly and that there is sufficient for one piece per child per day. To ensure appropriate records are kept.
• To provide day-to-day guidance and support to the Apprentice Kitchen Assistant, including training relating to the apprenticeship.
• Keep up to date with current relevant legal requirements and food safety regulations. To understand Health and Safety at Work matters and ensure relevant Health and Safety regulations are adhered to.
• To report all accidents and spillages to the school management.
• To check all kitchen equipment and report faults to the school management
• To report any necessary repairs to the building, furniture, fittings, fixtures and equipment to the school management
• To undertake such other duties appropriate to the post as may from time to time be

KPIs:
The key Performance Indicator (KPI) of the chef include:

• Menu Quality: This KPI measures the quality and variety of the menus provided, including nutritional value, taste, and presentation.
• Food Costs: This KPI measures the cost of the food served and compares it to the budget allocated for food services.
• Waste Reduction: This KPI measures the ability of the chef to minimize food waste by utilizing ingredients effectively and reducing the number of leftovers.
• Customer Satisfaction: This KPI measures the satisfaction of students, staff, and parents with the quality and variety of the meals provided, as well as the timeliness of service.
• Safety and Sanitation: This KPI measures the adherence to food safety and sanitation regulations and standards, including cleanliness of the kitchen and proper food storage.
• Staff Management: This KPI measures the ability of the chef to effectively manage kitchen staff, including communication, training, and delegation of tasks.
• Special Dietary Needs: This KPI measures the ability of the chef to accommodate special dietary needs of students and staff, including allergies and religious restrictions.

Requirements and Qualifications

• Must have a catering certification
• Relevant educational qualification
• 4 years work experience.
• Previous experience running a school kitchen and catering service.
• Previous experience in planning menus on a similar scale.
• Excellent culinary skills, creativity, and organizational skills to effectively manage the kitchen and develop nutritious and appealing menus.
• Experience of meeting the needs of a wide range of dietary requirements whilst still producing nutritionally balanced meals.
• A clear understanding of the legal regulations involved in storing, cooking a serving food.
• A clear understanding of the legal regulations relating to recording good hygiene procedures within the kitchen.
• A willingness to provide food off-site for students and teachers.
• An understanding of Safeguarding issues.
• A willingness to support and contribute to the ethics of the school.

Benefits

• Permanent position with opportunity for growth
• 3 months probation period.

Application Closing Date
31st March, 2023.

Method of Application
Interested and qualified candidates should send their CV to: [email protected] using "CHEF" as the subject of the mail.