Job opening: restaurant, food service jobs, jobs in Surulere, Lagos, Nigeria

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Location: Surulere, Lagos
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Job Duties and Tasks for: "Chef and Head Cook"
1) Determine how food should be presented, and create decorative food displays.
2) Determine production schedules and staff requirements necessary to ensure timely delivery of services.
3) Estimate amounts and costs of required supplies, such as food and ingredients.
4) Inspect supplies, equipment, and work areas to ensure conformance to established standards.
5) Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
6) Monitor sanitation practices to ensure that employees follow standards and regulations.
7) Order or requisition food and other supplies needed to ensure efficient operation.
8) Recruit and hire staff, including cooks and other kitchen workers.
9) Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
10) Arrange for equipment purchases and repairs.
11) Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
12) Meet with sales representatives in order to negotiate prices and order supplies.
13) Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
14) Supervise and coordinate activities of cooks and workers engaged in food preparation.
15) Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
16) Check the quality of raw and cooked food products to ensure that standards are met.
17) Check the quantity and quality of received products.
18) Demonstrate new cooking techniques and equipment to staff.
19) Record production and operational data on specified forms.
20) Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
21) Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

Job Activities for: "Chef and Head Cook"
1) Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
2) Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
3) Identifying Objects, Actions, and Events -- Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

4) Judging the Qualities of Things, Services, or People -- Assessing the value, importance, or quality of things or people.

5) Scheduling Work and Activities -- Scheduling events, programs, and activities, as well as the work of others.

6) Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources.
7) Coordinating the Work and Activities of Others -- Getting members of a group to work together to accomplish tasks.

8) Handling and Moving Objects -- Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

9) Evaluating Information to Determine Compliance with Standards -- Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

10) Guiding, Directing, and Motivating Subordinates -- Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

11) Making Decisions and Solving Problems -- Analyzing information and evaluating results to choose the best solution and solve problems.

12) Inspecting Equipment, Structures, or Material -- Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

13) Documenting/Recording Information -- Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

14) Monitoring and Controlling Resources -- Monitoring and controlling resources and overseeing the spending of money.
Skills Needed for: "Chef and Head Cook"
1) Coordination -- Adjusting actions in relation to others' actions.

2) Speaking -- Talking to others to convey information effectively.

3) Time Management -- Managing one's own time and the time of others.

4) Management of Material Resources -- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

5) Management of Personnel Resources-- Motivating, developing, and directing people as they work, identifying the best people for the job.

6) Instructing -- Teaching others how to do something.

7) Mathematics -- Using mathematics to solve problems.

8) Active Learning -- Understanding the implications of new information for both current and future problem-solving and decision-making.

9) Management of Financial Resources -- Determining how money will be spent to get the work done, and accounting for these expenditures.

10) Monitoring -- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

11) Active Listening -- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

12) Operations Analysis -- Analyzing needs and product requirements to create a design.

13) Equipment Selection -- Determining the kind of tools and equipment needed to do a job.

14) Judgment and Decision Making -- Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Knowledge, Experience, Education Required for: "Chef and Head Cook"
1) Administration and Management -- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
2) Personnel and Human Resources -- Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
3) Catering Services, Event Planning and Management- Knowledge of food/fruits processing, Baking Technology, Event Planning, Indoor and Outdoor Catering Services, Fast Food, Confectioneries and Restaurants services.

Signed and date by:

MD/CEO,HAFZBAH Executive Director/Project Head
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