Fresh Vacancy at OOPL Ventures
jobs in Nigeria
OOPL Ventures - An emerging and leading hospitality, tourism and service organization in Abeokuta Ogun State, Nigeria, made up of a 153 room guest-house facility, 2 museums, a mini wild life park, a youth centre, a family amusement and entertainment centre and an events centre.
Job Title: Executive Sous Chef
Catering, Confectionery, Hospitality, Hotel, Restaurant
Manages all aspect of kitchen operation, including keeping food costs in line with Executive Chef’s and Organizational standards, managing labor costs for culinary staff, ensuring quality food product and meeting customer satisfaction standards.
Responsible for all aspects of meal preparation, sanitation and general upkeep of the kitchen and banquet areas.
Directly supervises the kitchen staff members to include cooks, prep cooks, utility workers and dish room staff.
Manages and is responsible for quality assurance and portion control of all food products.
Prepares and cooks menus items. Works in Line with all cooks Daily.
Assists the Executive Chef with ordering, inventory, menu preparation, create and test recipes, techniques for food preparation and presentation which ensures consistent high quality, minimize food costs, and exercise portion control over all items served.
Take full charge of operations when Executive Chef is off or on vacation.
Manages food cost, labor cost, and keep abreast of average sales per person on menu items.
Plans and prices menu items, run menu costing, order supplies, and keep records and accounts.
Expedites and ensures that all orders are filled and sent out of the kitchen properly and timely.
Maintains good relationships with vendors and suppliers community.
Works with Executive Chef in maintaining inventories accuracy
Ensures that food is rotated properly.
Ensures proper sanitation of food preparation areas.
Desired Skills and Experience
Abilities to read, understand, follow, and enforce safety procedures.
Ability to develop test recipes and /or techniques for food preparation/presentation.
Working knowledge of Excel, Microsoft Word, and Power Point software programs.
Working knowledge of recipe costing process.
Knowledge of catering from menu to runner to set-up and breakdown procedures.
Possesses knowledge of sanitation standards.
Demonstrates teamwork and customer service focus.
Demonstrates excellent communication skills.
Knowledge of food inventory.
5 years in a related management position which involved creating menus and supervision of kitchen staff.
A degree or certificate in Culinary Arts is desired