Job Openings at Voltaire Lifestyle Services Limited

Description

• The F & B Administrator is the operational and coordination between Back of House, Front of House, Events, Store, and Procurement.
• The role of the F & B Administrator exists to provide operational, documentation, and coordination support to Gaby Lagos Kitchen, FoH, and VLSL Events functions — ensuring smooth service delivery, accurate production records, proper recipe implementation, stock movement documentation, and alignment with procurement and internal control.
• The F & B Administrator is the administrative engine that keeps all F&B operations organised, documented, and compliant.

Responsibilities
BOH & FOH Coordination:

• Circulates daily production sheets to kitchen.
• Gathers and compiles kitchen inventory orders for service and events (NOT purchase requests).
• Ensures BOH receives the correct event function sheet 48 hours before any event.
• Coordinates menu updates between Head Chef, F&B Manager, Events, and Programmes as required.
• Ensures recipe versions, portion sizes, plating guides are up to date and filed.
• Documentation & Administrative Support:
• Maintains event production sheets and follows up on completion.
• Files all F&B documents systematically (recipe updates, production logs, event sheets).
• Check with Head Chef and head of Bar on menu and drinks updates and timeously provide to F & B Accountant for input into the Jonas System.
• Maintains all F&B operational templates.

Stock Movement Tracking (NOT stock-taking):
Document daily transfers between:

• BOH → Bar
• Ensure that daily waste is documented and that monthly waste reports are sent by the 7th day of the next month.
• Stand in for stock controller when on leave.
• Event Support & Coordination for GAIA House:
• Prepare kitchen production sheets for events (based on approved function sheet).
• Confirm that the correct equipment, crockery, cutlery, glasses, and food items needed for events are in place.
• Confirm from Head Chef and F & B Manager number of addition staff required for each event
• Prepare post-event reconciliation reports with Head Chef & F & B Manager
• Sales & POS Administration: Reconciles production vs. sales discrepancies and shares reports with Finance Manager & Internal Control.

Qualifications & Experience

• HND / Bachelor’s Degree in hospitality, Business Administration, or a related field
• 4 – 5 years experience in hospitality administration, procurement support, or operations admin.

Required Skills & Competencies:

• Strong administrative and organisational skills
• Understanding of food & beverage costing
• High attention to detail and accuracy
• Good communication and follow-up skills
• Integrity and discretion when handling cost and supplier information
• Ability to work in a fast-paced hospitality environment

Systems & Tools:

• Proficient in Microsoft Excel, Word and email
• Experience with POS or inventory systems is an advantage.

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Job Summary

• We are looking for a talented and creative Experienced Pastry Chef to join our culinary team.
• The ideal candidate will possess a strong background in preparing a wide variety of desserts, pastries, and baked goods, while maintaining the highest standards of quality and presentation.
• You will be responsible for overseeing the pastry section of the kitchen, ensuring that all items meet the required standards and are delivered in a timely manner.
• You will also contribute to menu development and collaborate with the broader kitchen team to deliver an outstanding culinary experience to our guests.

Key Responsibilities

• Prepare and present a variety of high-quality desserts, pastries, and baked goods, ensuring consistency in taste, texture, and presentation.
• Design and create new pastry items for menus, including special seasonal and event-specific offerings.
• Manage the daily operations of the pastry section, including ingredient preparation, baking, and plating of desserts.
• Oversee and train junior pastry chefs and kitchen staff, ensuring adherence to recipes, techniques, and presentation standards.
• Ensure that all pastry items are prepared in accordance with food safety regulations, maintaining the highest standards of hygiene and cleanliness in the kitchen.
• Maintain inventory of pastry supplies, including managing ordering, stock rotation, and minimising waste.
• Work closely with the Head Chef and other kitchen staff to ensure seamless coordination between all kitchen sections.
• Stay current with industry trends, techniques, and ingredients, and introduce creative ideas to improve the pastry menu.
• Handle customer requests and feedback related to desserts, ensuring a high level of satisfaction.
• Ensure that all equipment in the pastry kitchen is properly maintained and report any issues to the Head Chef or management.

Qualifications and Experience

• Proven experience as a Pastry Chef in a high-end restaurant, hotel, or hospitality setting.
• Formal culinary training with a focus on pastry arts (diploma certification in pastry or baking will be an added advantage.
• Strong technical skills in baking, dessert preparation, and pastry decoration.
• Ability to create innovative and visually appealing desserts.
• Excellent time management skills and the ability to work in a fast-paced environment.
• Experience in leading, training, and mentoring junior staff members.
• Knowledge of food safety and sanitation regulations, with a commitment to maintaining a clean and organised kitchen.
• Ability to work collaboratively with other chefs and kitchen staff.

Preferred Skills:

• Experience in creating desserts for special dietary requirements (e.g., gluten-free, vegan, etc.).
• Ability to work under pressure while maintaining a high level of detail and quality.
• Strong organisational skills and attention to detail.

Working Conditions:

• This position requires working in a professional kitchen with exposure to heat, cold, and kitchen equipment.
• Standing for extended periods and lifting heavy items may be necessary.
• Flexibility to work evenings, weekends, and holidays, as required by the demands of the business.

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Purpose of Role

• The post-holder will lead the kitchen to achieve the highest standards of food production, food presentation, food safety and manage the budget. Responsible for the creation of menus for the Gaby Lagos and GAIA AFRICA Club house and Events.
• In your role as Head Chef, it will be your responsibility to lead the kitchen team to be performance driven, create a culture focused on culinary excellence, cleanliness in the kitchen, always maintaining safe food standards and safe food hygiene according to state and federal requirements.
• You will work according to the Company’s agreed upon budget for your department. You will be responsible for the efficient running of the kitchen, striving to improve the quality of food, and maintain standards of plate presentation according to recipes and the Company’s standards.
• The ability to demonstrate effective and co-operative teamwork with all colleagues at all levels.

Key Responsibilities

• Provide a high standard of food production that best serves the needs of Gaby Lagos and GAIA Africa Club house.
• Ensure the kitchen is managed efficiently and professionally.
• Manage Kitchen operations in line with the budget.
• Ensure daily, weekly and monthly inventory is completed.
• Provide forecast and manage requisition of kitchen needs in a timely manner and ensure that food products are ordered to par levels set by the Company.
• Develop staff in achieving consistency in high standards of food production, maintain the cleanliness to the kitchen to state and federal requirements.
• Ensure that food products from outside vendors are received in accordance with the Company’s standards and state and federal requirements.

Other Duties/Responsibilities:

• Responsible for the day-to-day running of the kitchen as directed by the General manager.
• Responsible for producing Menus to cater to Gaby Lagos, GAIA House and Events.
• Responsible for the daily, weekly and monthly requisitions of all kitchen items in accordance with the budget.
• Achieve food cost targets and objectives set by the Company.
• Produce daily and or weekly specials for Gaby Lagos.
• Produce in conjunction with Sous Chef, Chef De Partie and other Chefs, menus, description of menu items, costing when necessary and the photography of menu items for consistency as well as for promotional purposes.
• Provide support and training to all Chefs and kitchen staff with menu knowledge, job role expectations, and development of kitchen staff.
• Ensure all weekly, daily and monthly cleaning schedules are adhered to.
• Ensure consistency of food quality and presentation.
• Attend meetings as directed by the Company.
• Ensure that all staff follow the policies set forth by the Company and State/Federal requirements.
• Conduct regular audits of kitchen and storage areas to ensure that all food safety/safe hygiene standards are being adhered to.
• Help prevent waste of food, over ordering and over production.
• Manage all company procedures, including updating of recipes and kitchen staff schedule.
• The ability to demonstrate effective handling of guest complaints/compliments and deal with them accordingly in conjunction with the General Manager.
• Ensure that all menu items are prepared according to the recipe and served, ensuring that portion control is utilised to ensure each menu item is within cost guidelines.
• To undertake any other duty and responsibility considered necessary by the General Manager.

Qualifications, Experience, Skills & Competencies

• First Degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics / Nutrition or a related discipline and professional certification relevant to the role.
• Minimum of eight (8) years catering management experience
• Strong background in fine dining
• Passion for food
• Knowledge of current food trends
• Advanced food hygiene qualification
• Culinary Mathematics
• Excellent organisational and analytical skills
• Background in events is an added advantage.
• Knowledge of leading practices in kitchen health and safety.
• Proficiency in the use of Microsoft office suite.