Jobs at Toasties Limited

Job Summary

• The Chef is responsible for overseeing kitchen operations, preparing high-quality meals, ensuring food safety standards, and maintaining consistency in taste and presentation.
• The role also involves menu planning, supervising kitchen staff, and managing inventory.

Key Responsibilities

• Prepare and cook meals in line with company recipes and quality standards
• Develop and update menus, including specials and seasonal offerings
• Ensure consistency in food taste, portioning, and presentation
• Supervise and coordinate kitchen staff activities
• Maintain cleanliness and organization of the kitchen at all times
• Ensure compliance with health, safety, and food hygiene regulations
• Monitor food stock levels and place orders as needed
• Minimize food waste and manage kitchen costs effectively
• Train and mentor junior kitchen staff
• Collaborate with management on improving kitchen processes and customer satisfaction.

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Job Summary

• The Kitchen Manager is responsible for overseeing the day-to-day kitchen operations across production and events, ensuring efficiency, consistency, and compliance with food safety standards.
• This role focuses on inventory control, cost management, staff coordination, and smooth execution of all kitchen activities, while working closely with the kitchen team on food quality.

Key Responsibilities
Kitchen Operations Management:

• Oversee daily kitchen activities for both production and events
• Ensure timely preparation and delivery of all food orders
• Coordinate workflow to avoid delays or service disruptions
• Enforce standard operating procedures (SOPs) across the kitchen

Inventory & Cost Control:

• Monitor stock levels and manage inventory efficiently
• Prepare and track food cost reports
• Minimize wastage and ensure optimal use of ingredients
• Handle procurement planning in collaboration with management

Staff Supervision & Scheduling:

• Supervise kitchen staff including cooks, assistants, and prep staff
• Create and manage staff schedules based on production and event needs
• Ensure staff punctuality, discipline, and productivity
• Support training and onboarding of kitchen staff

Compliance & Food Safety:

• Ensure strict adherence to hygiene and food safety standards
• Maintain cleanliness and organization of the kitchen
• Ensure compliance with regulatory requirements (e.g., NAFDAC, environmental health standards)
• Conduct routine checks and enforce corrective actions where needed

Event Coordination:

• Work closely with the events team to plan kitchen execution for events
• Ensure accurate portioning, packaging, and timely dispatch for events
• Manage high-volume production efficiently during peak periods

Collaboration with Chef / Production Team:

• Work with the Chef/Lead Cook to ensure food quality and consistency
• Ensure recipes and portion standards are followed
• Provide operational feedback to improve menu execution

Requirements & Qualifications

• Proven experience in kitchen operations or food service management
• Must have hands-on culinary experience and prior experience working as a Chef or Cook
• Strong understanding of inventory and cost control
• Good leadership and team management skills
• Knowledge of food safety and hygiene standards
• Ability to work in a fast-paced, high-pressure environment
• Strong organizational and problem-solving skills