Sous Chef Job at Sence

[Jobrib]

Job Title: Sous Chef

Company: Sence

Job Type: Full Time

Qualification: OND BA/BSc/HND

Experience: 4 – 7 years

Location: Lagos, Nigeria

Job Field: Catering / Confectionery

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Since our inception, SENCE has been totally focused on building a strategic, quality consulting practice. We are committed to helping SMEs succeed in a challenging and tasking environment by providing them with the support they need to survive and grow.

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Roles and Responsibilities:

The following are the roles and responsibilities for this role;

• Overall responsibility for daily operations in the kitchen

• Liaising with kitchen staff for food orders

• Maintaining or raising the profit margins on food

• Liaising with suppliers for food orders and purchase

• Producing menus and new dishes

• Managing, training and recruiting cooks

• Manage and work closely with other cooks, create menu items and determine food inventory needs.

• Ensure the kitchen and its output meets all regulations, including sanitary and safety guidelines.

• Take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to cooks.

• Making sure food is of the right quality and price and is produced on time

• Managing stocks of food

• Controlling a budget and keeping accurate records

• Managing health and hygiene procedures

• Organising the staff duty roster.

• Recruiting, training and developing staff.

• Ensure continued efficiency of the kitchen and production of consistent, quality food.

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COMPETENCIES:

• Kitchen Management: Menu planning, food costing, Inventory control, food sanitation and kitchen management.

• Leadership Skills: Good administration, leadership and customer service skills.

• Attention to details: Must have eye for details and be able to verify the correctness or error of orders and/or recipes.

• Competency in handling large and small volumes of food preparation.

• A hands-on team player with a positive attitude and customer 1st mindset. – Mindful of food quality, food portioning and food presentation at all times.

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SKILLS:

• Decision Making Skills.

• Energetic, creative, Committed and Team Player

• Negotiating Skills

• Leadership Skills

• Good planning and organizing skills

• Language skills – ability to speak and write in English

• Ability to work under stress

• Ability to multi-task and work independently

• Excellent cooking skills

• An understanding of produce and ingredients

• The ability to write menus that are both creative and profitable.

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Qualifications:

• Minimum of Diploma in Catering and Hotel Management or Food Administration or equivalent training certificate a tertiary institution or a reputable catering institute

• Health and safety and food hygiene certificate

• Four to seven years experience preferably in similar industry and capacity.

• Experience supervising personnel.

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