Sous Chef

5 days ago

Lagos, Lagos, Nigeria 4 Quarters Consultants Limited Full time
  • To produce the highest possible food quality in his own section, in line with appropriate food portion control, use of recipes.
  • Ensure proper amounts of food are in place for forecasted covers, special functions and all reservations,
  • Ensure proper rotation of food in the "Mise en place"
  • Ensure proper seasoning, portions, and appearance of food
  • Ensures readiness and makes priorities in case of last-minute changes
  • Knows how to follow applicable laws regarding food safety and sanitation
  • Prepares and properly sets up all food orders as they are received in accordance with recipes and proper presentation
  • Ensures that spoilage and wastage is kept to a strict minimum
  • Stores food in a proper way, covered & dated, using appropriate methods
  • Follows proper safety, hygiene and sanitation practices at any time
  • Works actively, co-ordinates the production and preparation of all food items within the assigned area and ensures a smooth and efficient operation
  • Maintains the highest standard quality and portion control, prepares requisitions, checks expiry dates, identifies slow moving items and ensures that all items are properly stored by the section team
  • Maintains all operating equipment and report any repairs necessary
  • Consults with Head Chef regarding suggestions that might improve quality.
  • Performs any other duties asked for by Head Chef

Health and Safety

  • Adheres to all health, sanitation, food safety rules and regulations
  • Reports all potential and real hazards immediately
  • Fully understands & possess solid knowledge's the kitchen's fire, emergency and bomb procedures
  • Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct
  • Co-ordinates work, and works in a safe manner that does not harm or injure self or others
  • Anticipates possible and probable hazards and conditions to avoid mishaps

Miscellaneous

  • Attends meetings and training required by the Head Chef
  • Maintains own working area, materials and company property clean, tidy and in good shape
  • Is well updated on, and possesses good knowledge of F&B promotions
  • Checks the restaurant reservations regularly
  • Accepts flexible work schedule necessary for uninterrupted service to the food production function
  • Continuously seeks to endeavour the knowledge of own job function

Is well updated on, and possesses solid knowledge of the following:

  • Restaurant fire, bomb and emergency procedures
  • Restaurant health and safety policies and procedures
  • Restaurant corporate marketing and promotional programmes
  • Competency and Skills Requirements
  • Proven experience as a chef
  • Excellent use of various cooking methods, ingredients, equipment and processes
  • Ability to multitask and work efficiently under pressure
  • Knowledge of best cooking practices

Experience and Qualification

  • Minimum of 5 years' experience of working in a catering operation
  • Experience of delivering good quality food service
  • Basic food hygiene

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