Femi Akindele
Vestates is a private limited liability real estate and property management company. It was established in 2013 (RC number 1102905) and was incorporated on 19 March, 2013. Its mission is to provide convenient and quality services to all our customers.
Chef
- Job Type: Full Time
- Qualification: Others
- Experience
- Location: Abuja
- Job Field: Catering / Confectionery
Objective
- To define the roles, responsibilities, and procedures for the Chef, ensuring consistency in food preparation, quality, hygiene, and teamwork while supporting the Head Chef in achieving kitchen goals.
Scope
- This applies to all Chefs reporting to the Head Chef and is designed to ensure seamless kitchen operations and adherence to restaurant standards.
Responsibilities
Food Preparation and Cooking:
- Daily Responsibilities:
- Review the day’s menu and prepare assigned dishes according to recipes and specifications.
- Ensure mise-en place (ingredient preparation) is completed before service begins.
- Maintain consistency in portion sizes, taste, and presentation of dishes.
- Cooking Standards:
- Follow approved recipes and procedures to maintain uniformity.
- Adjust seasoning and presentation as required, ensuring high-quality standards are met.
Hygiene and Safety:
- Food Safety:
- Store ingredients at proper temperatures and in appropriate containers.
- Label and date all stored items to comply with FIFO (First In, First Out) principles.
- Regularly check for expired or spoiled ingredients and discard as necessary.
- Personal Hygiene:
- Wear a clean uniform, apron, and appropriate headgear at all times.
- Wash hands thoroughly before handling food and after handling raw ingredients.
- Kitchen Sanitation:
- Keep workstations clean and sanitized during and after shifts.
- Properly clean and store utensils and equipment after use.
Inventory Management:
- Assist the Head Chef in monitoring stock levels and reporting shortages or surplus.
- Accurately record the use of ingredients and support stock-taking procedures.
- Minimize food wastage by properly utilizing leftover ingredients.
Team Collaboration:
- Coordination with Head Chef:
- Attend daily briefings to understand kitchen priorities and special instructions.
- Provide feedback on menu items and kitchen operations as required.
- Support for Kitchen Staff:
- Train and mentor junior staff, ensuring adherence to kitchen standards.
- Delegate tasks effectively while supervising the performance of line cooks and assistants.
Menu Development:
- Collaborate with the Head Chef to develop and test new menu items.
- Provide suggestions for enhancing dishes based on customer feedback and seasonal ingredients.
Compliance and Reporting:
- Adhere to all restaurant policies and procedures.
- Immediately report equipment malfunctions, ingredient shortages, or safety concerns to the Head Chef.
- Document any deviations in food preparation processes and propose corrective actions.
Key Performance Indicators (KPIs)
- Consistency in dish quality and presentation.
- Compliance with hygiene and safety standards.
- Minimal food waste and accurate inventory reporting.
- Positive feedback from customers and team members.
Method of Application
Interested and qualified? Go to Vestates Limited on docs.google.com to apply
