Head Cook at Sun Metal Industries Limited

Hospitality

Ogun

• Collaborate with kitchen personnel in planning and developing recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of factory staff.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments
• Plan, direct, and supervise the food preparation and cooking activities.
• Prepare and cook foods of all types, either on a regular basis, for special guests and functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Arrange for equipment purchases and repairs.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times by always respecting HACCP regulations.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• To carry out any other functions that may be assigned by the HR Manager and/or the GM

Minimum Educational Qualifications and Work Experience

• First bachelor’s degree / HND in Catering & Hospitality Management / Food and Nutrition
• Minimum of 4 years’ experience in Catering & Hospitality Management / Hotelier Continental and Local dish experience.

Minimum Competency and Skills Requirements
Technical:

• Proven experience as a Chef / Cook
• Working knowledge of principles and practices of HACCP regulations
• Negotiation skills
• Excellent organizational and multitasking abilities
• Planning and organizational skills
• Develops menus, recipes and supervise staff

Non-Technical:

• Excellent interpersonal skills
• Excellent written, verbal and presentation skills
• Excellent organizational and follow-up skills
• Competent in problem solving, team building, planning and decision making
• Attention to detai

08 Feb, 2021

16 Jan, 2021