Job Openings at TeamAce Limited

Responsibilities

• Coordinate meal preparation and provide innovative food consistently to a high standard whilst achieving approved service standards
• Schedule kitchen staff tasks and supervise food preparation & cooking for successful execution of catering projects
• Drive 100% efficiency in the kitchen ‘
• Draw out kitchen operations plan for each event, assign tasks to the team, and drive full adherence to timelines
• Direct both kitchen and restaurant staff on proper procedures
• Monitor and maintain the quality of food served to customers
• Ensure that foods are served on time
• Ensure that the quality and quantity of foods served meet the NOK standard
• Oversee kitchen staff throughout the cooking process
• Check to make sure that elements of dishes are properly cooked and seasoned • Develop creative menus throughout the year
• Design the plating presentation for each dish
• Train staff to prepare and cook all the menu items

Requirements

• B.Sc. Degree in Nutrition and Dietetics, Hospitality Management, Hotel and Restaurant Management or related field
• Qualification from a culinary school at least 5 years’ work experience in a similar role
• Solid knowledge of customer service and the ability to resolve conflict in a calm and professional manner
• Creative and innovative thinking
• Exceptional standards for cleanliness, health, and safety
• Good verbal communication skills

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Responsibilities

• Create and implement HR strategies and initiatives that are consistent with the overall business strategy.
• Bridge management and employee relations by addressing demands, grievances or other issues
• Control the hiring and selection process.
• Support current and future business needs by developing, engaging, motivating, and retaining human capital.
• Develop and monitor the organization's overall HR strategies, systems, tactics, and procedures.
• Create a positive work environment.
• Oversee and manage a performance evaluation system that encourages high performance.

Requirements

• Candidates should possess a B.Sc / HND
• Minimum of 5 years of financial industry experience
• Must have prior experience in Financial institutions
• Must be Chattered
• Excellent communication skills.

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Job Summary

• As a Sous Chef, you are responsible for planning and managing food preparation in all kitchen stations.

Responsibilities

• Cook and prepare dishes
• Direct food preparation processes
• Assist the Chef De Cuisine to create menu items and meal designs
• Assist the Chef De Cuisine in the administration and training of new kitchen staff
• Ensure food quality and standards are maintained for all dishes created
• Give report directly to the Chef De Cuisine on all kitchen activities
• Raise requisition for food inventory needs
• Manage the kitchen inventory.

Job Requirements

• B.Sc. in Hospitality Management, Hotel and Restaurant Management or related field
• Qualification from a Culinary School
• At least 3 years work experience in a similar role.

Salary

• N200,000 - N250,000 Monthly.