Fresh Vacancies at Owens and Xley

Overview

The Sous Chef will work alongside the Head Chef to oversee staff, aid with menu preparation, and ensure food quality and consistency.

Responsibilities

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that you work promptly.
• Provide support to Kitchen staff with various tasks including line cooking, food preparation, and dish plating.
• Create schedules for kitchen employees and evaluate their performance.
• Manage the kitchen team in the head chef's absence.
• Train the cooks to provide the best results in minimum time.
• Supervise and inspect all preparation and cooking equipment regularly, and ensure that they are kept clean and sanitary.
• Produce high-quality dishes that follow up the established menu and level up to restaurant standards and guest requirements.
• Adhere to and implement sanitation and safety regulations.

Requirements

• Bachelor’s degree or Culinary degree is required.
• A minimum of 3 years experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.

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Responsibilities

• Plan menus and set prices, making adjustments as needed based on the availability of ingredients
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Develop recipes and determine how to present dishes
• Control and direct the food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Supervise and coordinate activities of cooks and other food preparation workers
• Collaborate with the general manager  to align kitchen operations with the overarching goals of the restaurant
• Ensure all staff are aware of their duties and what is expected of them
• Ensure waste is minimized by careful supervision of food preparation methods
• Ensure proper hygienic storage methods are utilized to prevent food loss
• Give staff feedback on their performance to enable staff development
• Ensure your workstation is clean and organized at all times
• Inspect raw and cooked food items to guarantee that the highest quality meals are prepared and served to customers
• Comply with nutrition and sanitation regulations and safety standards
• Determine food inventory needs, stocking, and ordering

Requirements

• Proven experience as Head Chef
• Degree in Culinary science or related certificate
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs e.g. MS Office

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Overview

As the grill chef, you are responsible for preparing meat, and other kinds of foods, like vegetables, depending on the restaurant’s menu.

Responsibilities

• Prepare meals based on customers' order
• Braise and grill meat based on the standard recipe
• Check that ingredients remain fresh and safe for consumption
• Prepare grilled turkey, fish, chicken, and sauces following customers' preferences
• Portion ingredients and food items before cooking according to standard portion size and recipe specifications
• Maintain proper grill cooking temperatures
• Follow proper plate presentation and garnish meals prepared
• Maintain safety and hygiene procedures to prevent cross-contamination.
• Track the components of each meal to ensure that the final dish is completed promptly.
• Liaise with waiters once orders are confirmed.
• Ensure that your workstation remains clean and orderly at all times.
• Report to the Head Chef when equipment is due for maintenance, repair, or replacement.
• Organize and clear the workstation after every meal preparation.
• Perform other related duties as assigned by the Head Chef.

Requirements

• Prior experience as a cook, preferably with a focus on grilling

·        Thorough knowledge of food safety guidelines.

• Exceptional proven ability of kitchen management
• Excellent organizational, time management, and multitasking skills.
• Ability to work shifts, over weekends, and on holidays, as required.

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Overview

The waiter is responsible for taking customer orders, serving guests their requested meals, and preparing bills at the end of the table's meal. It is your duty to increase customer retention and loyalty by providing fast, reliable, and friendly service to guests.

Responsibilities

•  Welcome and acknowledge all guests according to company standards in a timely, friendly, and efficient manner.
• Hand out menu to guests to make their orders.
• Work with team members on taking orders, delivery, and overall satisfaction of guests
• Provide excellent customer service to guests
• Recommend meals on the menu to guests
• Have complete knowledge of the food menu along with their prices
• Actively maintain a clean dining space by clearing empty glassware and dirty dishes
• Serve meals and beverages to tables when they are ready
• Serve orders on tables in the correct order and to the appropriate guest
• Ensure plates and tableware are clean and arranged properly on the tables
• Check that guests are satisfied with their meals.
• Resolve or escalate complaints
• Ensure proper handling of food to meet health department requirements, as well as high standards of cleanliness and sanitation
• Ensure that the correct amount has been paid.
• Administer changes to tables when needed.

Requirements

• OND or SSCE
• 1 - 2 years experience in the hospitality industry or previous experience as a waiter
• Excellent written and verbal English communication skills.

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Overview

The cashier operates the cash register, communicates with customers, and assists other restaurant staff as needed. Responsibilities include accepting cash payments and making changes, using a point of sale (POS) system for transactions, and issuing receipts.

Responsibilities

• Process cash and card payments, ensuring all prices and quantities are accurate.
• Receive food checks from waiters.
• Generate receipts for every payment made.
• Manage the register, including debit card and cash transactions.
• Ensure a balance of the register at the end of every shift or working period.
• Count money in cash drawers at the beginning and end of shifts to ensure that amounts are correct and that there is adequate change.
• Resolve customer complaints, guide them and provide relevant information.
• Greet customers when entering or leaving the restaurant.
• Maintain a clean and organized workstation.
• Keep reports of transactions.
• Prepare a daily report on sales and note the amount at the beginning and end of every shift.

Requirements

• OND in related discipline or equivalent.
• Good book-keeping abilities and use of MS excel
• 2 years experience as a Cashier.
• Ability to handle transactions accurately and responsibly.
• High level of energy with strong customer service skills.
• Basic math and computer skills.
• Strong attention to detail.

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Overview

Your primary responsibilities include transporting staff and materials, carrying out vehicle maintenance checks, and professionally interacting with staff.

Responsibilities

• Safely transporting company staff and materials to and from specified locations promptly.
• Ensure that the company vehicle is always parked in areas that permit parking to avoid towing.
• Drive defensively to ensure safety
• Keep the company vehicle sanitary
• Ensure security of the car at all times.
• Comply with traffic regulations.
• Report accidents, injuries, and vehicle damage to the appropriate authority.
• Ensure the car is always fueled.
• Ensure the car papers and driver’s licenses are valid and up to date.
• Carry out routine inspections on the car to ensure that it is always in good condition.
• Identify electrical and mechanical problems and carry out minor repairs and maintenance where necessary.
• Schedule routine car maintenance and servicing to avoid unforeseen circumstances.
• Report all problems associated with assignments to the admin officer
• Perform all related tasks assigned.

Requirements

• Minimum of an SSCE qualification.
• The candidate must possess a valid driver's license.
• 5 years of hands-on experience
• Excellent time management skills

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Overview

As the storekeeper, you are responsible for receiving, storing, and disbursing supplies for HOV’s daily operations. You are also responsible for maintaining the accuracy of inventory and items in the storage.

Responsibilities

• Receive purchased items
• Issue items to end-users promptly, complying with operating procedures and standards.
• Monitor stock levels and notify the procurement officer when stock is low
• Conduct daily stock count and update records manually and electronically
• Prepare daily/weekly stock report
• Establish standards and methods for packaging and storing items
• Ensure items returned are recorded manually and electronically
• Organize received items in the store in assigned locations while adjusting locations as needed
• Inspect the quality and quantity of items supplied before accepting supplies from vendors
• Assist in the unloading of delivery vehicles when needed
• Keep the store neat, orderly, and organized
• Perform any other related task as assigned

Requirements

• HND/B.Sc. in any related discipline.
• Minimum of one year experience.