Job Vacancies at Mai Shayi Coffee

Responsibilties

• Oversee all the kitchen operations and make sure that food standards are adhered to.
• In charge of food cost and overhead cost controls.
• Ensure that all the food being sold are of good quality and fresh by regular monitoring on daily stock level and ordering patterns
• In charge of Trainings of the kitchen team on food production and quality.
• Ensure the highest level of hygiene is achieved in the kitchen through administering general cleaning and proper records.
• Guide in branch labor optimization
• Give clear and timely communication to the team.
• Ensure that all menu items are available for sale.

Key Accountabilties
Key Result Areas/ Key Performance Indicators (5-6 areas):

• Directs and supervises all the kitchen staff in the branch to ensure efficiency.
• Ensures that all costs are within acceptable budget by enforcing use of SOPS, recipes and proper bookkeeping.
• Ensure the highest level of hygiene in the kitchen by conducting regular food safety and hygiene audits.
• Training of cooks and stewards in relation to set standards and policies.
• Communicate to his/her supervisor on kitchen operations, guest feedback, food quality concerns and any operational challenges.
• Ensure that quality food is produced using the correct recipe and on time.
• Ensure that all menu items are available for sale, while taking into account the freshness and order levels.
• Ensuring guest satisfaction by guiding the kitchen team on quality and timely food production.
• Train the new members in steward departments on correct usage of detergents.

Performance Indicators (3-5 indicators)

• Margins
• FBP (Food, Beverage & Packaging)
• Food safety
• Staff Training
• Integrity.

Job Specifications
Special Conditions of the Employment:

• The person should have a Certificate or Diploma in Food and Beverage Production or equivalent of the same from a recognized institution.
• Have knowledge on cost management system.
• Should have high culinary skills.

Qualifications:

• High leadership qualities and ability to work well with other team members.
• Must be able to work under pressure and with minimum supervision
• Must be able to communicate regularly to his/her supervisors and the team under him/her.
• Attention to details and satisfying guests demands
• Have a plan for his/her kitchen in business dynamics.

Experience:

• The person should have 2 - 3 years of kitchen management experience in running an ala carte kitchen.
• Be competent in kitchen management.
• Be conversant with menu development and dedicated to systems and procedures.

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Location: Queen Elizabeth, Kwame Nkrumah - Abuja (FCT) 

Primary Purpose and Scope the Job (Job Role)

• In charge of quality food production and hygiene in the kitchen.

Duties and Responsibilities

• Ensure that all food produced are of the correct quality in line with set standard.
• Making sure that all kitchen equipment and machines are used correctly and with care through training.
• Organize all stations and ensure that all food items are prepared and are available during service.
• Communicate to his/her supervisors on all kitchen operations.
• Train cooks and stewards on machine handling and cleaning.
• Assist the chef on station allocation and management of duty schedule.
• Supervise cooks operations.

Key Accountabilties
Key Result Areas / Key Performance Indicators (5-6 areas) / Performance Indicators (3-5 indicators):

• Supervises cooks and guides them on operations geared towards food quality.
• Training new cook on food production as per the set standards.
• Proper handling of machines.
• Ensure the highest level of hygiene is achieved in line with food safety standards.
• In charge of the kitchen in absence of the chef.
• Ensure efficient food production to achieve the budgeted cost of sales.
• Margins FBP (Food, Beverage & Packaging) Food safety Staff Training)
• Integrity.

Job Specifications
Special Conditions of the Employment:

• Should have a Certificate in Food and Beverage Production or equivalent of the same from an equivalent.
• Must have knowledge on cookery and culinary art.

Qualifications

• Must have high leadership qualities
• Be a team player.
• Must be able to work under pressure
• Must be able to work under minimum supervision
• Must be able to communicate regularly to his/her supervisors and the team under him/her.

Experience:

• The person should have 1-2 years of cookery and culinary art.
• Be competent with kitchen management.
• Have good leadership skills.

Core Competencies:

• Must have good communication skills
• Good in Training and team player
• A responsible person who is flexible and adaptable to business dynamics/changes
• Must have a good computer knowledge
• Must have proper knowledge on food safety
• Demonstrates strong leadership qualities.