Jobs at Above Lifestyle

Key Roles & Responsibilities
Food Preparation & Cooking:

• Prepare meals according to standardised recipes and menu specifications.
• Cook a variety of dishes including appetisers, main courses, and sides for both club and restaurant patrons.
• Ensure all meals are served hot, fresh, and well-presented.

Section Responsibility:

• Take charge of a specific kitchen section (e.g., grill, fryer, salad, pastry) as assigned.
• Ensure all mise en place (prep work) is completed ahead of service time.
• Maintain readiness during peak service periods and events.

Kitchen Hygiene & Safety:

• Adhere to proper food handling, storage, and sanitation practices.
• Keep cooking areas clean, sanitized, and organized at all times.
• Ensure that kitchen tools and equipment are cleaned and stored properly.

Inventory & Waste Management:

• Assist in checking and storing deliveries of fresh produce and kitchen supplies.
• Monitor portion control to minimize food waste.
• Report any spoilage, shortage, or equipment malfunction to the Head Chef.

Team Collaboration:

• Work closely with the Head Chef, cooks, and service staff to ensure coordinated food service.
• Support colleagues during busy shifts or when switching between the restaurant and club service.
• Be flexible to assist with banquet setups, buffets, or themed club nights.

Compliance & Consistency:

• Follow recipes, plating standards, and dietary requirements strictly.
• Maintain consistency in taste, texture, and presentation of all dishes.
• Stay updated with health and safety regulations and company kitchen standards.

Requirements

• Experience as a cook or chef in a club, restaurant, or hotel kitchen.
• Knowledge of a variety of local and international cuisines.
• Ability to work quickly and efficiently in a high-pressure environment.
• Good communication and time-management skills.
• Culinary certification or training is an added advantage

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Key Roles & Responsibilities
Kitchen Leadership & Staff Management:

• Supervise all kitchen staff, including cooks, grillers, and assistants.
• Schedule shifts and assign tasks to ensure timely and efficient service.
• Train and mentor junior kitchen staff on food preparation, safety, and plating standards.
• Conduct regular performance evaluations and enforce kitchen discipline.

Menu Planning & Development:

• Design and update menus for both club and restaurant services, considering customer preferences and seasonal ingredients.
• Introduce creative dishes, specials, and themed menus to attract and retain customers.
• Ensure all dishes meet quality, consistency, and presentation standards.

Food Preparation & Quality Control:

• Oversee all food production, ensuring flavor, freshness, and portion consistency.
• Inspect ingredients and supplies for freshness and proper storage.
• Maintain high standards of food hygiene, safety, and cleanliness in the kitchen.

Cost & Inventory Management:

• Monitor inventory levels of food, spices, and supplies; manage reordering in coordination with store or procurement officers.
• Minimize waste and control portion sizes to manage food costs efficiently.
• Ensure accurate recording of stock usage and spoilage.

Health & Safety Compliance:

• Enforce proper food handling procedures, hygiene protocols, and cleaning routines.
• Ensure kitchen staff adhere to all safety regulations and fire prevention guidelines.
• Maintain all kitchen equipment in safe and working condition.

Collaboration & Service Coordination:

• Work closely with restaurant and club supervisors to ensure smooth meal service.
• Coordinate food timing and delivery for club events, buffets, or à la carte orders.
• Adjust kitchen operations based on guest volume or special bookings.

Reporting & Documentation:

• Prepare daily or weekly reports on food usage, staff performance, and kitchen needs.
• Collaborate with management to align kitchen goals with overall business objectives.

Requirements

• Candidates should possess relevant qualifications in a related field.
• Proven experience as a Head Chef or Senior Sous Chef in a club, restaurant, or hotel.
• Strong knowledge of international and local cuisines.
• Excellent leadership, time management, and communication skills.
• Familiarity with budgeting, food costing, and inventory systems.
• Food safety certification and culinary training preferred.
• Ability to work under pressure and manage multiple orders simultaneously.

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Key Roles & Responsibilities
Order Delivery:

• Deliver food and drink orders to customers promptly and in excellent condition.
• Ensure correct packaging and that items match the customer's order.
• Follow delivery instructions accurately, including location, timing, or special handling.

Customer Interaction:

• Greet customers politely and professionally during drop-offs.
• Collect cash or POS payments (if applicable) and issue receipts as required.
• Confirm customer satisfaction before leaving delivery location and report any complaints.

Route & Time Management:

• Plan efficient delivery routes to minimize delivery time and fuel use.
• Navigate traffic and weather challenges to ensure timely deliveries.
• Notify the supervisor in case of delivery delays or issues.
• Indepth knowledge of road network of Lekki and environs.

Bike Maintenance & Safety:

• Perform daily checks on the motorcycle – tires, brakes, fuel, lights, and engine.
• Keep the dispatch bike clean and ensure all delivery boxes are secure and hygienic.
• Promptly report mechanical problems or accidents to management.

Record Keeping & Reporting:

• Log all deliveries, including time out, destination, time returned, and customer feedback.
• Submit payment records, receipts, and order confirmations to the cashier or supervisor.
• Keep track of fuel consumption and maintenance needs.

Compliance & Professionalism:

• Comply with all road safety regulations and traffic laws.
• Wear the appropriate uniform and safety gear (helmet, gloves, reflective vest).
• Maintain a high level of professionalism, honesty, and discretion when representing the club/restaurant brand.

Requirements

• Valid motorcycle rider’s license and knowledge of local routes.
• Prior experience in food delivery or a related role (preferred).
• Excellent time management and communication skills.
• Neat appearance and strong customer service orientation.
• Ability to work night shifts, weekends, and holidays as needed.

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Key Roles & Responsibilities
Handling Reservations & Bookings:

• Manage phone, online, and walk-in reservations.
• Record guest preferences, table requests, and special occasions (birthdays, anniversaries, VIP bookings).
• Coordinate with supervisors and floor staff to ensure smooth guest accommodation.

Complaint Resolution:

• Listen to guest complaints or dissatisfaction patiently and empathetically.
• Offer immediate solutions or escalate issues to supervisors or management as needed.
• Follow up on guest feedback to ensure a satisfactory resolution.

Communication & Coordination:

• Liaise between guests and internal departments (kitchen, bar, supervisors, dispatch riders).
• Provide accurate information about menus, promotions, pricing, and services.
• Communicate delays or issues professionally to manage customer expectations.

Record-Keeping & Feedback:

• Maintain records of customer complaints, inquiries, and feedback.
• Collect reviews, testimonials, or survey responses to assess service quality.
• Assist in compiling reports on customer service trends and areas for improvement.

Sales & Upselling Support:

• Inform guests about ongoing promotions, special packages, or events.
• Suggest complementary food, drinks, or services to enhance the guest experience.

Appearance & Professionalism:

• Maintain a neat, professional appearance and wear the required uniform.
• Demonstrate calmness and politeness under pressure.
• Uphold the brand’s service standards in all guest interactions.

Requirements

• Previous experience in customer service, hospitality, or front-desk roles.
• Excellent verbal communication and interpersonal skills.
• Ability to multitask and work in a fast-paced, high-pressure environment.
• Familiarity with reservation software or POS systems is an added advantage.
• Friendly, patient, and customer-oriented personality