New Vacancy at SENCE
jobs in Nigeria
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.
Job Title: Sous Chef
Roles and Responsibilities
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.
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 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
Decision Making Skills.
Energetic, creative, Committed and Team Player
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
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.