Categories
Hospitality / Travel / Tourism

Recruitment at Pistachio Foods Limited (RSVP Restaurant)

Pistachio Foods Limited (RSVP Restaurant) is an international Restaurant operating in Victoria Island, Lagos State.

We are recruiting to fill the positions below:

 

Job Title: Sous Chef

Location: Victoria Island, Lagos
Employment Type: Full Time

Purpose of the Job

  • To prepare and make food and to demonstrate and help maintain high levels of service that CONSISTENTLY exceeds the expectations as mentioned in the recipes
  • The aim is to make sure that all food leaving your section must be of great quality and standard according to the recipe.

Opening your Section:

  • Ensure that the Opening procedure carried out by your subordinates follow the SOP of the kitchen

Tasks Procedure:

  • Check that all storage equipments are in good working conditions
  • Check potential expired products
  • Maintain a well-organized kitchen in a clean and safe manner
  • Check Equipment requiring time to pre-heat: Ovens Ranges Grills
  • Check Temperatures of units.
  • Check oil changing schedule
  • Inspect the whole kitchen area for: Neatness & cleanliness Equipment malfunctions Orderliness Proper storage practices: food, supplies, and tools.
  • Check their requisition sheets and match quantities needed and quantity received
  • Prepare the production schedule
  • Check if their production is being done based on the schedule you gave them
  • Provide FOH manager/ supervisor on duty with par level sheet to input on the system and provide necessary justifications for shortage
  • Confirm the Mis en place Checklist to ensure the accuracy of what is available and the PAR Level
  • Ensure that Taste, temperature, freshness and par levels (line checks completed per shift)
  • Ensure that all items in the chiller follow the first in first out rule.
  • Assist the Head chef in confirmation of quality of stored foods.

Food Production, Preparation and Service:

  • Ensuring that High Quality Food Leaves your Station by Coordinating Production and Service

Task Procedure:

  • Full awareness of allmenuitems, their recipes, methods of production and presentation standards.
  • Estimating the daily production needs according to the Daily PAR level
  • Overseeing the Junior Chefs in the production of Food according the procedure as stated in the Recipe.
  • Monitor Portions and Waste control during production and service
  • Puts effort in optimizing the cooking and preparation process with attention to speed and quality.
  • To ensure all preparation of the designated section is complete and ready for each service
  • Ensure consistency in meeting standards for cooking and serving foods per specifications Accurately prepares food per recipe standards during service (Including conditions of food required by customer)
  • Assuring Technical testing & verification while preparing the order.
  • Respect Wastages and yields assigned to recipes.

Cleaning and Sanitation:

  • Ensure that the standard food storage and arrangement protocols are strictly followed

Task Procedure:

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Responsible for maintaining appropriate cleaning schedules for the General kitchen (floors, mats, walls, hoods, other equipment and food storage areas)

Food Safety, Storage and Hygiene:

  • Ensure that the standard food storage and arrangement protocols are strictly followed

Task Procedure:

  • Ensure that the commis follow the standard storage procedure for refrigerated items.
  • Ensure the cleanliness and organization of designated section
  • Ensure that all the Junior chefs in your section complies with all Food safety, health and safety regulations, the Staff Code of Conduct and company policies.
  • Ensure that kitchen preparation, service delivery and clear down procedures are implemented and followed on a daily basis
  • Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
  • Maintains and monitors quality, conducts quality control checks according to HACCP regulations
  • Conducts quality checks of goods received

Closing your Section:

  • Paper Work (Documentation and Records)
  • Double check all Documents and Records to ensure that all your subordinates Fill in production list, Transfer sheets, yield, cooling, thawing, temperature, inventory lists upon closing.

Tidiness:

  • Supervise the Deep cleaning which is usually carried out once in every week, precisely Sundays. Follow the procedure as directed. (Weekly)
  • Ensuring the Section is left, at the end of each shift, in a clean and secured condition
  • Ensure that work station area including tables, sinks, shelves, walls, equipment like juicer, blender, meat mincer, refrigeration equipment etc. are cleaned after use by the commis
  • Ensure that all items are properly kept in their respective storage areas
  • All food stuffs are appropriately stored away and labelled, and all actions detailed on the ‘End of Day Check List’, are properly completed.
  • Make note of anything that the next shift staff should know about for their production and service.

Managerial Duties:

  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Managing and train and develop new trainee chefs (commis chefs) and training any demi-chef de parties or commis working with you
  • Daily feedback collection and reporting of issues as they arise.
  • Taking responsibility where appropriate for monitoring stock rotation and use-by dates,
  • Informing the senior chefs of any failure so that appropriate action is taken.
  • Reporting any staff shortages to the Senior Chef or Supervisor on duty for further.
  • Ensuring that waste is kept to a minimum and ensure that the senior chefs are informed
  • Taking responsibility for your actions and your part in maintaining a safe working environment in all areas.
  • Enforces the established working schedule for the kitchen team

Leadership and People Management:

  • Train and develop all employees following RSVP policy and guidelines.
  • Talent development and succession planning.
  • Oversee labour management and ensure that this is being managed effectively
  • Teach and train staff of production and presentation changes to menu items
  • Build personal effectiveness in all situations.
  • Ensure that all accountable staff are adequately trained and skilled to the required level ensuring up to date training record cards are in place and the company appraisal process is followed
  • Build a strong team atmosphere in the kitchen
  • Delegate specific responsibilities and authority to subordinates
  • Conduct regular communication meetings and briefings with the kitchen personnel
  • Identify the training needs of kitchen personnel
  • Discipline and document underperforming staff members
  • Effectively manage staff rotas ensuring that all shifts are adequacy covered in line with business objectives

Procurement, Receiving and Storage:
Manage kitchen stocks and Supply:

  • Assist the Store in Planning the purchase requisition and Ensure purchasing is carried out in line with company policy and unit control procedures.
  • Assist in Carry out weekly stock takes.
  • Ensure that all items being received are off great quality and are done accruing to the SOP for receiving items
  • Send PAR Level Report

Customer Feedback Resolution:

  • Actively responds to and handles guest problems and complaints.
  • Reviewscomment cardsforguest satisfaction results and other data to identify areas of improvement.

Job Qualifications

  • OND
  • Experience: 4 – 8 years.

Job Title: Procurement Coordinator
Location: Victoria Island, Lagos
Employment Type: Full-time

Responsibilities

  • Responsible for developing, sustaining and implementing polices relating to purchasing the best raw materials of high quality at cheap prices
  • Ensure that the raw materials and goods purchased for Mama Cass are fit for consumption and use as well as meet both internal and external requirements, including legal compliance and customer expectations
  • Scrutinizing all orders from store and restaurant
  • Apportioning of items to various suppliers i.e. using discretion to place items on internal purchase or LPO
  • Subsequent placing of orders by calling suppliers and giving time frame as to when items should be brought
  • Frequent market survey
  • Visitation to market to purchase items
  • Liaising with store department, quality control for quality and quantity of items
  • Receiving and interrogating new suppliers by giving them procedure on how to make supply business with the company
  • Price negotiation with suppliers
  • Reporting price increase/decrease to management
  • Receiving samples of both existing and old items and subsequently forwarding to QC for assessment.

Requirements

  • Minimum of Bachelor’s Degree qualification
  • 4 – 7 years experience.

 

 

 

Job Title: Cost Accountant

Location: Victoria Island, Lagos
Employment Type: Full-time

Summary of Responsibilites

  • Responsible for providing management with information relating to production cost, Inventory count and Materials Usage.
  • Design, create and implement strategies, best practices and process improvements

Requirements

Person Specification:

  • Must be a graduate HND/ BSc in Accounting
  • Must have a minimum of 5 years relevant experience from a related organization.
  • Ability to lead and coordinate other.
  • Must be able to work without supervision and result oriented.
  • Strong written and verbal communication skills
  • Good Interpersonal skills

Main Functions:

  • Preparation of Material Usage Variance.
  • Ascertainment of cost (production, transfer and selling) for all the company’s product.
  • Coordination and Evaluation of monthly stock-taking exercise.
  • Budgetary Control.
  • Coordination of Monthly market survey exercise.
  • Evaluation of products and materials transferred to restaurant.
  • Evaluation of cost of returns from restaurant

 

Job Title: Chef De’ Partie

Location: Victoria Island, Lagos
Employment Type: Full Time

Purpose of the Job

  • To prepare and make food and to demonstrate and help maintain high levels of service that CONSISTENTLY exceeds the expectations as mentioned in the recipes
  • The aim is to make sure that ALL FOOD leaving your section must be of great quality and standard according to the recipe.

Opening your Section

  • Ensure that the Opening procedure carried out by your subordinates follow the SOP of the kitchen

Tasks Procedure:

  • Check the work station by surveying to know if it was cleaned and sanitized before production or service. (E,g Ask to see their Table sanitizer, check if they have cleaning materials like soap and shamel)
  • Check their production papers and records to see if it is accurate
  • Check their requisition sheets and match quantities needed and quantity received
  • Check if their production is being done based on the schedule you gave them
  • Provide head chef with station par level
  • Fill the mis en place Checklist to ensure the accuracy of what is available and the PAR Level

Ensure Strict Adherence Storage SOP:

  • Double-checking expiry date records and confirming that all items in section chillers are correctly labeled.
  • Ensure that all items in the chiller follow thefirst in first out rule.
  • Assist the Head chef in confirmation of quality of stored foods.

Pre-service Duties:
Ensure That All the Necessary things are Intact before service starts:

  • Ensure that you and all the junior chefs under you are present at their station at the required time.
  • Ensure that all Transfers from production section to hot section are made on timely basis before each service.
  • Check side stations to ensure that all the necessary utensils, garnishes etc are in place
  • Make certain you have all the product need to assure a smooth service period
  • Reference reservations lists and be aware of any special requests regarding an upcoming service.
  • Check with the kitchen about daily specials or any changes to the menu.
  • Ensure that the station is set and prepared before service starts
  • Ensure workstations are set up in the correct manner with condiments being refreshed daily.
  • Check thermostat settings of grills, ovens, fryers and other kitchen equipment and adjust if necessary.
  • Make certain you have all the product need to assure a smooth service period

Food Production, Preparation and Service:

  • Ensuring that High Quality Food Leaves your Station by Coordinating Production and Service

Task Procedure:

  • Full awareness of allmenuitems, their recipes, methods of production and presentation standards.
  • Estimating the daily production needs according to the Daily PAR level
  • Overseeing the Junior Chefs in the production of Food according the procedure as stated in the Recipe.
  • Monitor Portions and Waste control during production and service
  • Puts effort in optimizing the cooking and preparation process with attention to speed and quality.
  • To ensure all preparation of the designated section is complete and ready for each service
  • Ensure consistency in meeting standards for cooking and serving foods per specifications Accurately prepares food per recipe standards during service (Including conditions of food required by customer)
  • Assuring Technical testing & verification while preparing the order.
  • Respect Wastages and yields assigned to recipes.

Food Safety, Storage and Hygiene:

  • Ensure that the standard food storage and arrangement protocols are strictly followed.

Task Procedure:

  • Ensure that the commis follow the standard storage procedure for refrigerated items.
  • Ensure the cleanliness and organization of designated section
  • Ensure that all the Junior chefs in your section complies with all Food safety, health and safety regulations, the Staff Code of Conduct and company policies.

Closing your Section:

  • Paper Work (Documentation and Records)
  • Double check all Documents and Records to ensure that all your subordinates Fill in production list, Transfer sheets, yield, cooling, thawing, temperature, inventory lists upon closing.

Tidiness:

  • Supervise the Deep cleaning which is usually carried out once in every week, precisely Sundays. Follow the procedure as directed. (Weekly)
  • Ensuring the Section is left, at the end of each shift, in a clean and secured condition
  • Ensure that work station area including tables, sinks, shelves, walls, equipment like juicer, blender, meat mincer, refrigeration equipment etc. are cleaned after use by the commis
  • Ensure that all items are properly kept in their respective storage areas
  • All foodstuffs are appropriately stored away and labelled, and all actions detailed on the ‘End of Day Check List’, are properly completed.
  • Make note of anything that the next shift staff should know about for their production and service.

Managerial Duties

  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Managing and train and develop new trainee chefs (commis chefs) and training any demi-chef de parties or commis working with you
  • Daily feedback collection and reporting of issues as they arise.
  • Taking responsibility where appropriate for monitoring stock rotation and use-by dates,
  • Informing the senior chefs of any failure so that appropriate action is taken.
  • Reporting any staff shortages to the Senior Chef or Supervisor on duty for further.
  • Reporting maintenance issues on your section to Executive Chef.
  • Ensuring that waste is kept to a minimum and ensure that the senior chefs are informed
  • Taking responsibility for your actions and your part in maintaining a safe working environment in all areas.

Job Qualifications

  • OND
  • Experience: 4 – 6 years.

Job Title: Pastry Baker

Location: Victoria Island, Lagos
Employment Type: Full-time

Job brief

  • We are looking for an experienced Pastry / baker Chef to prepare a variety of desserts, pastries or other sweet goods. Your skill in baking high quality treats should be matched by your creativity to develop new amazing tastes and recipes.
  • The ideal candidate will be well-versed in culinary arts with a passion for sweet and delicious creations. They must adhere to health and safety standards to provide clients with the best possible serving.
  • The goal is to enhance customer satisfaction so that we can maintain and expand our clientele.

Job Responsibilities

  • Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following The Executives Chefs recipes
  • Assist to create new and exciting desserts to renew our menus and engage the interest of customers
  • Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
  • Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
  • Check quality of material and condition of equipment and devices used for cooking
  • Maintain a lean and orderly cooking station and adhere to health and safety standards

Person Specification

  • Interested candidates should possess an OND with 4-5 years work experience.
  • Proven experience as Pastry Chef, baker or relevant role
  • Great attention to detail and creativity
  • Organizing and leadership skills
  • Willingness to replenish professional knowledge
  • In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
  • Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
  • Certificate in culinary arts, pastry-making, baking or relevant field

 

How to Apply
Interested and qualified candidates should send their CV and Cover Letter to: hrmanager@pistachiofoods.com using the Job Title as the subject of the email

 

Application Deadline  20th December, 2020.

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