Operations Manager - Lagos Job at a Culinary Service Outfit in Nigeria

[Jobrib]

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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