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  • Posted: Feb 9, 2015
    Deadline: Not specified
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    Jagal Group is a leading Nigerian conglomerate with operations in the Oil&Gas, Construction and Manufacturing industries. The company has been growing successfully over the past 40 years, and has become a valuable and respected contributor to the development of the country's economy. Jagal’s business units are lead by industry professionals and ...
    Read more about this company

     

    Head Chef

    Purpose/Role:

    •     Managing the daily catering operations in the Shore Club.

    Key aims and objectives:

    •     Monitor man-power allocation in line with work progress.
    •     Train the local staff in preparing and Cooking of food
    •     Receiving food from Central Store
    •     Portion control & Wastage control
    •     Cleanliness of SC and surrounding area

    Prime Responsibilities and Duties:

    •     Ensure proper handover/takeover of your shift.
    •     You are responsible to the Catering Manager during your working day.
    •     You are responsible for all cooks and cleaners on your shift.
    •     Check at the beginning of your shift that all staff are present. Report any absentees to the Catering    Manager.
    •     Inspect your staff and ensure that they are correctly dressed prior to commencing work. No jewelry  or watches to be worn except plain band wedding rings.
    •     Training for all local cooks and kitchen assistants in food preparation and sanitation
    •     Alternate different tasks to your cooks daily and ensure they are not doing the same job each day.
    •     Maintain a high standard of hygiene at all times and ensure that all staff clean as they go, especially    at the end of each shift. No exceptions.
    •     Supervise kitchen cleaners and ensure that all daily kitchen cleaning tasks are carried out. Departments, Fridges, Stores, Cupboards, Working Areas, ect.
    •     Ensure proper procedures for food preparation and sanitation are being followed.
    •     Review the day’s menu and ensure all ingredients are available for preparation and that correct issues from the ration store are carried out.
    •     Always have a back-up solution to the daily menu and extra garnish. Do not run out.
    •     Ensure correct methods of cooking are carried out.
    •     Keep a high standard of hotplate from beginning to end. Ensure that it is constantly at the correct temperature and correctly staffed at all times.
    •     Make sure that all leftover foods are properly cooled and stored.
    •     Any catering equipment that needs repairing, report to the Catering Manager
    •     If in Doubt regarding any issue. Report to the Catering Manager.

    The Persons:

    •     Good organisational and time management skills combined with a high level of initiative
    •     Ability to manage in a diverse environment with a focus on client and customer services
    •     Trustworthy
    •     Excellent communication and interpersonal skills
    •     Food Handlers Certificate.
    •     Proven culinary skills with a 3 years’ experience
    •     Ability to be on feet on hard surface for long periods of time­
    •     Ability to work in a busy, stressful environment with extreme changes of temperature
    •     Ability to utilise time efficiently to meet all job responsibilities
    •     Must be able to read and write

    Method of Application

    Interested and suitably qualified candidates should click here to apply online.

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