Jobs at Genesis Group

Job Summary

• A Management Trainee (MT) programme is a structured, 12month leadership development path designed to prepare high-potential individuals for managerial roles.
• Trainees rotate across departments (e.g., operations, sales, HR), shadowing senior leaders, analyzing business processes, leading projects, and supporting daily operations to build comprehensive business acumen.

Core Responsibilities

• Department Rotations: Rotating through departments to understand cross-functional operations.
• Shadowing & Mentorship: Observing senior managers to learn leadership techniques and company policy.
• Operational Support: Assisting with daily tasks, including reporting, scheduling, and client management.
• Project Management: Leading special projects and implementing efficiency improvements.
• HR and Training: Participating in recruiting, interviewing, and training new employees.
• Reporting & Analysis: Analyzing key performance indicators (KPIs) and preparing reports to evaluate departmental performance.

Required Skills and Qualifications

• Education: Bachelor’s Degree (with a minimum of 2.1) / HND in Accounting, Food Science, Supply Chain and Inventory Management, Economics & statistices or a relevant field.
• Leadership/Soft Skills Strong communication, problem-solving, and interpersonal skills.
• Ambition: High motivation and ability to work in a fast-paced environment.
• Technical Skills: Proficiency in MS Office and data analysis tools.

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Job Summary

• The Executive Sous Chef is the second-in-command, acting as the primary support to the Executive Chef, managing daily kitchen operations, food production, and personnel.

Key responsibilities

• Include overseeing menu execution, maintaining high-quality standards, enforcing safety/HACCP protocols, managing inventory, and training staff.
• This leadership role ensures profitability through cost control, inventory management, and excellent guest service.

Core Responsibilities:

• Operational Leadership: Manage day-to-day kitchen operations, including preparation, cooking, and plating, ensuring consistent quality and presentation.
• Staff Supervision & Training: Supervise culinary personnel, provide direction, and conduct training to enhance culinary skills and staff performance.
• Menu & Quality Control: Assist in menu development and maintain strict compliance with quality, portion control, and food safety standards (HACCP).
• Administrative Management: Oversee inventory levels, food storage, ordering, and food/labor costs to achieve budgetary targets.
• Leadership & Safety: Maintain a clean, organized kitchen environment that adheres to health and safety regulations.

Candidate Profile (Qualifications & Skills)

• Experience:3–5+ years of high-volume kitchen management experience, often requiring at least two years in a leadership role.
• Education:Culinary Arts Degree or equivalent professional certification (e.g., Certified Executive Chef).
• Skills:Strong leadership, communication, and interpersonal skills; proficient in various culinary techniques and kitchen technology.
• Leadership Qualities:Ability to coach, mentor, and motivate staff to deliver high-quality food and service.

Key Distinctions:

• The Executive Sous Chef often runs the daily operations when the Executive Chef is absent and serves as the bridge between kitchen staff and upper management