Jobs at Redline Logistics Nigeria Limited

Responsibilities
The responsibilities are as follows:

• Oversee the duties of the Kitchen stewards
• Be accountable for all kitchen breakages/losss/utensils
• To be punctual, enthusiastic and properly dressed on approved uniform
• All kitchen utensils (pots, pans, plates, grills, chaffing dishes, etc) to be thoroughly cleaned by using the provided chemicals and stalked neatly to avoid breakage
• To make sure detergents are used according to specifications to avoid wastage
• All refuse bins must be ferried to the main bin area every morning. After emptying the bin, thoroughly wash with detergents and put back to service areas in the kitchen
• Always check for wastage of service stock while emptying the bin
• Make sure the bin area is tidy all time
• Responsible for the collection of store issues as directed by the Cooks/supervisors
• To help out in chef’s pantry stock take
• To prepare braai fire, chafing dishes, spirit, etc. for all functions and thereafter, clear and clean after the functions
• To maintain a high standard of personal hygiene and cordial communications with colleagues
• To do any other duties assigned to you by your superior

Minimum Qualification

• At least WASC / GCE / NECO with 2 years working experience in the hospitality industry.

Remunerations
Very attractive and negotiable.

go to method of application »

Responsibilities
The responsibilities are as follows:

• Maintains a Guest focus while performing duties
• Assumes 100% responsibility for quality guests’ experience
• Take orders from guests and beverage orders from servers.
• Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes.
• Learns the names and personally recognize of our regulars.
• Record drink orders accurately and immediately after receipt into the register system.
• Accept guest payment, process credit card charges and make change (if applicable).
• Wash and sterilize glassware.
• Prepare garnishes for drinks and replenish snacks for bar patrons.
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
• Clear and reset tables in bar area.
• Present drink menus, make specific recommendations and answer questions regarding beverages.
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas.
• Receive and serve food orders to guests seated at the bar.
• Report all equipment problems and bar maintenance issues to bar supervisor.
• Assist the restocking and replenishment of bar inventory and supplies.
• Thank guests for their visit and invite them to return.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Notify Dining Room Supervisor or manager-on-duty any time a guest is not IOO% satisfied with their experience

Qualifications

• Minimum Qualification: Minimum of WASC/GCE/NECO with 3 – 5 years of cognate experience in beverages from at least a three star hotel.
• Must possess at least a GCE / NECO / WASC in not more than 2 sittings.
• Must possess a positive attitude and work well with other team members
• Be able to communicate and understand the predominant language(s) of our guests.
• Must be able to work unsupervised
• Must have the ability to handle money and operate a point-of-sale system.
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds
• Be willing to follow direction and ask questions for clarification if needed.
• Be able to work in a fast paced restaurant and bar.

Remunerations
Very attractive and negotiable

go to method of application »

Key Areas of Responsibility

• To be responsible for the preparation mis – en –place
• Should be able to grill without supervision.
• To do all a la carte/terrace menu/room service orders as per the standard operations manual’s photographs and recipes
• To liaise with the Chef De Parte when not sure of what to do
• To man buffet for breakfast, lunch and dinner
• To keep the working surfaces clean at all time
• To be in full clean uniforms when reporting for work
• Report on duty on time and on standard uniform
• To do any other duties assigned to you by your superior

Education and Experience Required
To perform these functions successfully an individual must be able to perform each essential duty to a satisfactory standard:

• Minimum of WASC/GCE/SSCE (at least five credits inclusive of Mathematics and English in not more than two sittings)
• Minimum of four years’ experience in similar position or training (with proven track records); or equivalent combination of education and experience
• Proven working experience as a Cook
• Keep up with cooking trends and best practices
• Sensitivity to customers: good relationship skills
• Shift work is an Operational requirement
• Effective management: delivering profit centre profitability
• Ability to speak and write clearly, Must be able to listen to, read and/or write instructions, memos, short correspondences and messages. Second language preferred.

Remunerations
Very attractive and negotiable