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.
• 2 years previous experience in inventory management or as a storekeeper. 
• 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.

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Job Description

• The Head Chef is responsible for overseeing the culinary operations, menu development, food quality, and kitchen staff.
• This role involves creating an exceptional dining experience, ensuring high-quality food and beverage offerings, and maintaining a smoothly functioning kitchen.

Key Responsibilities

• Menu Planning and Development - Create innovative and appealing menus that align with the restaurant's theme and target audience. Source high-quality ingredients and manage food costs effectively.
• Kitchen Management - Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Ensure a clean, organized, and efficient kitchen operation.
• Food Preparation and Presentation - Prepare meals, oversee food preparation, ensuring consistency, taste, and presentation. Continuously monitor food quality to meet or exceed customer expectations.
• Quality Control - Implement and maintain quality control standards, including taste tests, plating guidelines, and portion control.
• Inventory Management - Manage inventory levels, order supplies, and minimize wastage. Conduct regular inventory audits and ensure stock rotation.
• Kitchen Hygiene and Safety - Enforce strict adherence to sanitation and safety standards. Train kitchen staff on proper food handling and safety protocols.
• Cost Control -Monitor and control kitchen expenses, including food and labor costs. Seek cost-effective solutions without compromising food quality.
• Collaboration with Management - Collaborate with the restaurant management team on business strategies, special events, and promotions. Adapt menus for special occasions and guest preferences.
• Staff Development - Train and mentor kitchen staff, promoting a culture of growth and excellence. Conduct performance reviews and identify training needs.
• Guest Satisfaction - Ensure customer satisfaction through consistently excellent food quality and service.
• Address guest feedback and complaints promptly and professionally.

Key Performance Indicators (KPIs)

• Food Cost Percentage: Maintain food costs within the budgeted percentage, optimizing the use of ingredients.
• Menu Innovation: Introduce new dishes, specials, or seasonal menus that receive positive customer feedback.
• Kitchen Efficiency: Measure kitchen efficiency through ticket times, order accuracy, and minimal wastage.
• Health and Safety Compliance: Ensure compliance with food safety and hygiene regulations, achieving a high score in health inspections.
• Customer Satisfaction: Track customer reviews, ratings, and feedback to maintain high satisfaction levels.
• Employee Turnover: Minimize kitchen staff turnover through effective management and development.
• Financial Performance: Contribute to the financial success of the restaurant by controlling costs and maximizing revenue.

Requirements

• Culinary Degree or relevant certification.
• Proven 4 years experience as a Head Chef in a lounge/restaurant setting.
• Strong culinary and kitchen management skills.
• In-depth knowledge of various cooking techniques, cuisines, and ingredients.
• Creativity in menu development and presentation.
• Ability to work in a high-pressure environment and manage a diverse kitchen team.
• Strong organizational and problem-solving abilities.
• Knowledge of food safety and hygiene standards.
• Excellent communication and leadership skills.
• Familiarity with inventory management and cost control.
• Passion for delivering an exceptional dining experience.

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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.