Jobs at Ivee Consulting Limited

Job Description

• The Storekeeper is responsible for the efficient and organized management of inventory, stock, and supplies in a retail store or warehouse.

Key Responsibilities

• Inventory Management: Maintain and update inventory records, including stock levels, ordering, and restocking.
• Organization: Keep the store or warehouse well-organized, ensuring easy access to products and efficient storage.
• Quality Control: Inspect incoming shipments and outgoing orders for accuracy and quality.
• Documentation: Keep accurate records of all inventory-related transactions.

Key Performance Indicators (KPIs)

• Inventory Accuracy: Maintain a high level of accuracy in inventory records, minimizing discrepancies.
• Inventory Turnover: Monitor and optimize the rate at which inventory is sold or used.
• Order Accuracy: Ensure orders are fulfilled accurately and promptly.

Requirements

• High School Diploma or equivalent.
• Previous experience in inventory management or as a storekeeper. (2 years)
• Strong organizational and record-keeping skills.
• Attention to detail and accuracy.
• Ability to use inventory management software or system.
• Physical stamina for lifting and moving heavy objects

go to method of application »

Job Summary

• We are seeking a skilled and experienced Sous Chef to support the Head Chef in managing kitchen operations.
• The ideal candidate will play a key role in food preparation, staff supervision, kitchen hygiene, and maintaining food quality and consistency.
• The Sous Chef must be a team player with a passion for excellence in culinary operations.

Key Responsibilities

• Assist the Head Chefin the day-to-day kitchen operations, ensuring high standards of food quality, presentation, and taste.
• Supervise kitchen staff, delegate tasks, and ensure food preparation is completed in a timely and efficient manner.
• Oversee kitchen hygiene and safety, ensuring compliance with health regulations and company standards.
• Monitor stock levels, assist in inventory control, and inform management of shortages or needs.
• Ensure portion and waste control to maintain food cost targets.
• Contribute to menu development by suggesting new dishes, improvements, and seasonal options.
• Train and mentor junior kitchen staff, fostering skill development and a positive working environment.
• Stand in for the Head Chef during absences and ensure smooth operations continue.
• Inspect and maintain kitchen equipmentto ensure it is clean, safe, and in working condition.

Key Performance Indicators (KPIs):
Food Quality & Consistency:

• Achieve a 90% or higher satisfaction rating on food taste and presentation.
• Maintain consistent food output according to recipes and portion sizes.

Kitchen Hygiene & Compliance:

• Pass all internal and external kitchen inspections with 100% compliance.
• Zero incidents of food safety violations or customer complaints due to hygiene.

Inventory Management & Cost Control:

• Maintain food wastage below 5%.
• Keep food cost within the allocated budget or target percentage.

Staff Performance & Team Leadership:

• Achieve 85%+ staff competency through training and supervision.
• Maintain high team morale with minimal turnover in the kitchen staff.

Operational Efficiency:

• Ensure all meals are prepared and served within designated service time.
• Minimize rework or delays caused by preparation errors.

Requirements

• Culinary certification or Diploma from a recognized institution.
• Minimum of 3 years of kitchen experience, with at least 1 year in a supervisory or sous chef role.
• Strong knowledge of food safety, kitchen hygiene, and HACCP principles.
• Excellent leadership, time management, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food, with attention to detail in presentation and flavor.

go to method of application »

Job Description

• The Restaurant Manager oversees the day-to-day operations of a restaurant, ensuring a smooth and profitable operation, exceptional customer service, and staff management.

Key Responsibilities

• Customer Service: Ensure a culture of exceptional customer service, creating an inviting and unforgettable lunch experience for all guests. - Address and resolve guest issues, complaints, and concerns promptly, ensuring their satisfaction.
• Staff Management: Manage and assist in training restaurant staff, including servers, hosts, bartenders, and specialized positions.
• Financial Performance: Monitor and analyze financial data, including sales, costs, and profitability.Develop effective financial strategies to achieve revenue targets, control expenses, and maximize revenue opportunities.
• Quality Control: Maintain unwavering commitment to the highest standards of food and beverage quality, presentation, and service. Continuously monitor food preparation processes and service standards to ensure consistency.
• Inventory Management: Oversee inventory control processes, including ordering, receiving, and monitoring stock levels. Implement efficient inventory management practices to minimize waste and optimize resource utilization.
• Operations Coordination: Efficiently coordinate daily operations of the Front of the House and Back of the House to ensure seamless service. Supervise restaurant shifts, managing staff assignments, and addressing operational challenges.
• Complaint Resolution: Address customer complaints efficiently and accurately, ensuring timely resolution and guest satisfaction. Take proactive steps to prevent recurring issues.
• Vendor Management: Regularly review product quality and explore new vendor opportunities to enhance offerings. Negotiate and establish relationships with vendors to secure quality supplies and ingredients.
• HR Support: Collaborate with the HR department to appraise staff performance, provide constructive feedback, and implement improvement plans. Assist in HR-related tasks, including recruitment and training initiatives.
• Cost Control and Reporting: 20. Identify cost-saving measures and operational efficiencies to control expenses. Generate detailed weekly, monthly, and annual financial reports, monitoring revenues and expenses.
• Community Engagement and Brand Promotion: Actively promote the restaurant within the local community through word-of-mouth, community involvement, and restaurant events. Suggest and implement strategies to expand the restaurant's audience, such as group discounts and social media marketing.
• Policy Implementation: Implement policies and protocols that ensure the restaurant's long-term success and sustainability. Ensure compliance with sanitation and safety regulations.

Key Performance Indicators (KPIs)

• Financial Performance
• Customer Satisfaction
• Staff Training and Development
• Reservation and Table Turnover
• Food and Beverage Quality
• Health and Safety Compliance
• Employee Retention and Satisfaction
• Online Presence and Positive Reviews

Requirements

• Previous experience in restaurant management or a related role.
• Strong leadership, organisational, and problem-solving skills.
• Excellent communication and customer service abilities.
• Knowledge of restaurant operations, safety, and sanitation regulations.
• Flexibility to work irregular hours, including evenings, weekends, and holidays.
• Proficiency in using restaurant management software and point-of-sale systems.