Kitchen Administrator at Peniel Apartments

TEAM LEAD, KITCHEN ADMINISTRATOR

DEPARTMENT

 ABUJA

REPORTS TO

 EXECUTIVE DIRECTOR

GENERAL JOB DESCRIPTION

 To ensure that the kitchen runs smoothly and all kitchen and restaurant staff adhere to safety regulations. The role occupier will supervise kitchen and restaurant staff, organize food orders, oversee food preparation, cook and examine food plating and temperatures.

DUTIES & RESPONSIBILITIES

GUEST KITCHEN

• Ensure compliance with the organization’s approved inventory and stock management procedure i.e. inventory list, storage requirements, monthly stock reporting and sign off on requisition forms.
• Conduct regular stock audits and establish controls to minimize food and supply wastage and theft.
• Evaluate food products to be sure quality standards are met.
• Research on local and international dishes for inspiration in menu creation.
• Create / update menus bi-annually, for Management’s approval
• Collaborate with F & B for menu pricing.
• Advise on and standardize menu portions.
• Develop standard recipes and techniques for food preparation and presentation for consistency.
• Streamline the food preparation process by maximizing the use of available kitchen equipment / resources
• To avoid break down in operations, create a checklist for the regular, weekly or monthly servicing of kitchen equipment e.g. ovens, refrigerators, coffee machines, deep fryers, dish washers etc.
• Ensure the kitchen is cleaned and sanitized at least twice weekly
• Ensure the kitchen is sufficiently staffed and all job roles are clearly defined and adequately covered.
• Expose staff to other job roles for skill development and back up purposes.
• Manage staff scheduling, keep track of shifts, especially on special days / occasions and in-house events to ensure the workflow is undisturbed.
• Ensure all key functions are covered in every shift
• Train staff to adhere to all safety, sanitation, food preparation, food storage and beverage control policies
• Have a daily briefing with all staff at start of each shift with detailed check list of what must be observed e.g., food hygiene, safety and assignments
• Ensure staff are spotless in appearance within the kitchen, at meetings and during events
• Monitor staff performance levels and report discrepancies to HR
• Ensure representatives from the kitchen attend all service lineups and meetings.
•  Cook and directly supervise food preparations; ensure they are done in accordance with best practice.
•  Make sure food items are stored in an orderly manner and under the proper conditions to avoid contamination and wastage.
•  The kitchen area and dining space should be pest free, hence, ensure regular pest control methods are undertaken.
•  Ensure the high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
•  Create a checklist around food safety and hygiene requirements and send a weekly achievement report to HR
•  Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitor actual financial results; take corrective action as necessary towards meeting financial goals.

RESTAURANT

• In conjunction with F&B management team, maintain a high level of service principles in accordance with established standards.
• Manage service in all food and beverage assigned areas and events
• Ensure dining rooms are well prepared and tables and chairs set, linens, glassware, etc. are properly positioned.
• Develop and implement routine checklist for waiters to ensure food presentation standards are followed i.e. temperature, food care etc.
• Develop and implement routine checklist for waiters, room service staff and events to ensure food presentation standards are followed i.e. temperature, food care etc.
•  Ensure that all service staff are dressed in accordance with to the organization’s appearance standards
• Acquire feedback from guests in order to ensure satisfaction and/or implement service improvement ideas
• Identify customers’ needs and respond proactively to all of their concerns
• Ensure a pleasant dining experience by the creation of menus and menu pricing as requested
• •Create, maintain and distribute weekly schedules for staff and communicate changes as appropriate to all
• Conduct pre-shift, pre-meal and/or pre-event meetings with all staff, as may be required

EDUCATION & TRAINING

• Culinary school diploma or degree in Food service management, BA, or related field a MUST
• 8 years’ experience and/or training; or equivalent combination of education and experience 5 years of which must be in a managerial role in a similar position in a 3- or 4-star hotel/serviced apartment
• Proven food and beverage management experience
• Up to date with food and beverages trends and best practices

KNOWLEDGE & EXPERIENCE

• Culinary expertise
• Conversant with the health and safety requirements of a kitchen.
• A deep understanding of ingredients.
• Knowledge and experience in menu planning and portion control.

SKILLS & ABILITIES

• Ability to multitask.
• Attention to details
• Creativity
• Problem solving skills
• Communication skills (verbal and written)
• Leadership skills
• Guest oriented and service minded
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)