Job Title: Culinary Service Operations Manager
Job opening ID: 37
Location: Lagos, Nigeria
Type: Full time
Recruiter: Skill Enhancement Centre (SENCE) Limited / SENCE World
Roles and responsibilities:
• Prepare food in accordance with the preparation sheet
• Requisite the needed ingredients from production manager
• Ascertain the time & number of portion and bring out recipe
• Ensure all service tools like plates, spoons, pots, pans etc are washed in readiness for cooking and serving
• Pack the food according to the type of request i.e outdoor catering or delivery and hand over to client service to ensure proper labeling & delivery.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
• Oversee the smooth running of the kitchen
• Going to the market to make purchase food stuffs.
• Supervise smooth running of the kitchen
• Have good knowledge of food recipes and be able to recommend food suitable delicacies to clients.
• Liaise with the MD on developing menu list
• Support and assist the MD in the creation design and development of menus and recipes
• Assist in the research and recommendation of new food items, menu selections and new recipes.
• Prepare production budget
• Develop and monitor cost-effective processes, reduce waste while also increasing productivity and customer satisfaction
• Ensure safety and make sure that no safety violations occur.
• Computes amounts of stock and supplies required for operations, based on production schedules, and requisitions materials from store.
• Set and maintain high standards for the safe purchasing, production, holding and service of all food.
• Receives orders from clients and prepare proposal for the clients as regards the order made
• Plan or participate in planning menu and utilization of food surpluses and leftovers, taking into account probable number of clients.
• Estimates food consumption and purchases or requisition of foodstuffs.
• Review menus and analyses recipes
• Directs food apportionment policy to control costs
• Supervises cooking and other kitchen personnel; coordinates their assignments to ensure economical and timely food production
• Oversee the smooth running of the kitchen
• Observes methods of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner before being sent to clients
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Ensures proper hygiene of working environment.
Skill set:
• Knowledge of safety and sanitary procedures related to cooking, food preparation, storage, equipment and food handling.
• Ability to cook complete meals and follow recipe with minimal supervision.
• Knowledge of menu planning
• Skill in the operation of kitchen equipments.
• Knowledge of the materials, methods and equipments used to cook and prepare food in large volumes.
• Skill in preparation of food to meet special dietetic needs.
• Must be able to multitask and manage resources
• Ability to meet deadlines
• Must be discipline, innovative and well organized
• Knowledge of food service management which includes organizing food service activities, large scale menu planning, pricing and cost control, procurement and inventory control.
• Have knowledge of basic Microsoft package.
• Must be extremely fast
Work experience: 2-3years
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