I-Serve Professional Chef Tournant Jobs in Nigeria
I-Serve Professional Chef Tournant Jobs in Nigeria
Job Description The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef, and his/her assigned production areas and outlets. Chef Tournant’s primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Chef Tournant enables his/her team by ensuring equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is on-going.
The Chef Tournant is expected to be a “hands-on” supervisor who leads his/her team by example. The Chef Tournant is assigned to be directly responsible for one or more outlets or production areas in the following categories: production, alternative restaurants, buffets, or main galley. The Chef Tournant should expect to be rotated into different areas with or without advance notice in regards to business demands and career development. Chef Tournant rotations are at the sole discretion of the Executive Sous Chef and Executive Chef.
Responsibilities
Ensures all food is prepared fresh and is of the highest quality
Strictly adheres to all recipes, methods, and instructions from supervisor
Ensures team reports to work on-time and in a clean uniform
Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
Ensures the development of team members through on-going training
Recognizes team members for successful achievements and contributions
Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
Responsible for inventories to enable team members to successfully prepare mise en place Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
Maintains and reports waste log to supervisors on a daily/weekly basis
Checks outlet(s) upon arrival to determine the status of outstanding safety, or equipment issues
Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
Maintains USPH/FDA standards
Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues
Responsible for accuracy in daily inventories and requisitions
Ensures proper rotation, storage temperatures, and proper storing procedures are observed
Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
Ensures all team members are properly equipped with uniforms, supplies, and tools
Communicates with the Food & Beverage team in regards to special events, changes in forecasts, etc.
Keeps Executive Chef, Chef’s Personal Assistant, and
Executive Sous Chef apprised of challenges productions and team members
Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
Strives to continuously improve the flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef
Evaluates subordinates every three months
Continuously monitors food and labor cost in accordance with CBH
Controls and decreases waste by maintaining logs to submit daily/weekly
Adjust production levels to meet forecast demands
Communicates with other departments to adjust production for joint product needs
Delegates workload to subordinates fairly and consistently while continually striving to improve the flow of production
Adjusts scheduling appropriately in order to attend mandatory meetings
Schedules regular focus meetings with subordinates to increase communication
Continually maintains and updates daily and weekly reports in a timely manner
Educational Requirements
High School Diploma or equivalent required
Required Work Experience:
1+ year supervisory experience in a reputable restaurant
1+ year experience in a high production volume restaurant/hotel
1+ year experience in a fine dining restaurant
3+ years of culinary experience (may be combined with formal culinary training)
Required Knowledge:
Strong knowledge of all basic cooking techniques
Strong knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles
Flexibility to work any shift in any area of responsibility without notice
Strong knowledge of herbs, spices, flavorings
Strong knowledge of all kitchen equipment, tools, and supplies
Ability to provide leadership, motivation, and training Must be familiar with Food Safety Policy
How to Apply
Interested and qualified candidates should forward their CV to:
hr_isps@yahoo.com using the Job Title as the subject of the email.
Find Latest Jobs in Nigeria Today - Recruitment in Nigeria Job - Nigerian Jobs - in Nigeria - Job Vacancies in Nigeria
Search our career portal & find the latest Nigerian job positions, career opportunities & jobs in Nigeria.
Jobs in Nigeria - banking jobs in Nigeria, IT jobs in Nigeria, accounting jobs in Nigeria, NGO jobsin Nigeria, business administration in Nigeria, ICT jobs in Nigeria, UN jobs in Nigeria, procurement jobs in Nigeria, education jobs in Nigeria, hospital jobs in Nigeria, human resources jobs in Nigeria, engineering jobs in Nigeria, teaching jobs in Nigeria, and other careers in Nigeria.
Oil and Gas job vacancies in Nigeria, MTN jobs in Nigeria, job vacancies in Nigeria for fresh graduates.
Federal government jobs in Nigeria, job vacancies in Nigeria Federal Civil Service.
Find your dream job from 1000s of vacancies in Nigeria posted and updated daily - click here!
Click here to post comments
Join in and write your own page! It's easy to do. How? Simply click here to return to NGO Jobs in Africa.
