Job Opportunities in Nigeria
October 31, 2024
Venmac Resources Limited
Abuja
Sous Chef (Angel whyte hotel kubwa)
Venmac Resources Limited is a Hotel Management company with an unmatched experience in the hospitality Industry. We provide hotel consultancy services, hotel management, hotel pre-opening, airbnb management, Human resource management, hotel technology, trainings and international development.
Our client, a three star hotel located at Kubwa, Abuja will be seeking to recruit a competent Seniour sous chef who will lead the hotel and its team.
JOB DESCRIPTION
JOB DESCRIPTION
Title: Senior Sous Chef
Main function: Provide support to the Executive Chef in all aspects of kitchen
operations and food preparation.
SPECIFIC DUTIES & ACTIVITIES
Our client, a three star hotel located at Kubwa, Abuja will be seeking to recruit a competent Seniour sous chef who will lead the hotel and its team.
JOB DESCRIPTION
JOB DESCRIPTION
Title: Senior Sous Chef
Main function: Provide support to the Executive Chef in all aspects of kitchen
operations and food preparation.
SPECIFIC DUTIES & ACTIVITIES
- Assists with the preparation and planning of meal designs.
- Ensure that kitchen activities operate in a timely manner.
- Monitors inventory, while ensuring that the production and sales correspond accurately.
- Provide support to all kitchen employees with various tasks including line cooking, food preparation, dish plating and cleaning.
- Ensures proper and detailed training is given to new kitchen employees to meet Comfort hotel food and kitchen standards.
- Create schedules for kitchen employees while ensuring fairness in work schedules and hours across board.
- Adheres to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the executive chef's absence.
- Ensure the right amounts of food are prepared for forecasted covers, special functions, and reservations.
- Implement proper rotation of food in the “Mise en place.”
- Adhere to Comfort hotel standards of food quality, preparation, recipes, and presentation.
- Minimize spoilage and wastage.
- Actively coordinate the production and preparation of all food items within the assigned area ensuring a smooth and efficient operation.
- Maintain the highest standards of quality and portion control, prepare requisitions, check expiry dates, identify slow-moving items, and ensure proper storage.
- Maintain operating equipment and report any necessary repairs.
- Consult with the Executive Chef regarding suggestions to improve quality.
- Perform any other duties requested by the Executive Chef and management.
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