SYOJ Consulting & Management Services otherwise known as SYOJ Consulting is a company deeply committed to delivering leading edge HR Consultancy & Management Services to our clients. Incorporated in 2004, the company is wholly owned by indigenous investors and operates with shared skills of experts whilst working with international associates in the delivery of our services.
Our skill pool with a cumulative experience of a hundred years plus; employ leading edge processes to provide you with World Class, Best Practice & Best Fit HR Services. We offer our services as Professional HR Specialist & Learning Consultants either on a retainership basis or on a Call -off Contract.Responsibilities
Ensure consistent food quality, taste, portioning, presentation and service timing across all outlets and events.
Coordinate daily mise en place and production so the kitchen is prepared for forecast business levels.
Maintain rigorous food safety, hygiene, allergen and workplace-safety standards.
Develop kitchen employees through structured instruction, coaching and performance feedback.
Control food cost, stock usage, yields, waste and labour productivity.
Support menu development and continuous improvement while protecting operational practicality and profitability.
Key Job Functions and Activities:
Culinary Production and Service
Kitchen Leadership and Workforce Deployment
Food Safety, Hygiene and Compliance
Cost, Stock and Waste Control
Menu and Quality Development
Requirements
Diploma, Higher National Diploma or Degree in Culinary Arts, Professional Cookery, Hospitality Management or a related discipline.
A recognized culinary apprenticeship may be accepted where supported by substantial relevant experience.
Formal training in food hygiene, allergen management, HACCP, occupational health and safety, and supervisory management is preferred.
Typically, 4–7 years’ progressive professional kitchen experience, including at least 2 years as Chef de Partie, Junior Sous Chef or Sous Chef. Experience in hotels, restaurants, clubs, catering operations or high-volume banqueting is preferred.
Demonstrated competence in multiple sections, menu production, modern and classical cooking methods, portion control, presentation and kitchen organization.
Ability to use Microsoft Office and kitchen-related purchasing, recipe-costing, inventory, point-of-sale or scheduling systems.