Present Recruitment at Pistachio Meals Restricted (RSVP Restaurant)

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Pistachio Meals Restricted (RSVP Restaurant) is an worldwide Restaurant working in Victoria Island, Lagos State.

We’re recruiting to fill the positions under:

 

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

Duties

  • Chargeable for creating, sustaining and implementing polices relating to buying the most effective uncooked supplies of top of the range at low-cost costs
  • Make sure that the uncooked supplies and items bought for Mama Cass are match for consumption and use in addition to meet each inner and exterior necessities, together with authorized compliance and buyer expectations
  • Scrutinizing all orders from retailer and restaurant
  • Apportioning of things to numerous suppliers i.e. utilizing discretion to put objects on inner buy or LPO
  • Subsequent inserting of orders by calling suppliers and giving time-frame as to when objects needs to be introduced
  • Frequent market survey
  • Visitation to market to buy objects
  • Liaising with retailer division, high quality management for high quality and amount of things
  • Receiving and interrogating new suppliers by giving them process on make provide enterprise with the corporate
  • Worth negotiation with suppliers
  • Reporting value improve/lower to administration
  • Receiving samples of each present and previous objects and subsequently forwarding to QC for evaluation.

Necessities

  • Minimal of Bachelor’s Diploma qualification
  • Four – 7 years expertise.

 

 

 

Job Title: Value Accountant

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

Abstract of Responsibilites

  • Chargeable for offering administration with info referring to manufacturing price, Stock rely and Supplies Utilization.
  • Design, create and implement methods, greatest practices and course of enhancements

Necessities

Individual Specification:

  • Should be a graduate HND/ BSc in Accounting
  • Will need to have a minimal of 5 years related expertise from a associated group.
  • Capability to guide and coordinate different.
  • Should have the ability to work with out supervision and end result oriented.
  • Robust written and verbal communication expertise
  • Good Interpersonal expertise

Essential Features:

  • Preparation of Materials Utilization Variance.
  • Ascertainment of price (manufacturing, switch and promoting) for all the corporate’s product.
  • Coordination and Analysis of month-to-month stock-taking train.
  • Budgetary Management.
  • Coordination of Month-to-month market survey train.
  • Analysis of merchandise and supplies transferred to restaurant.
  • Analysis of price of returns from restaurant

 

 

 

Job Title: Sous Chef

Location: Victoria Island, Lagos
Employment Kind: Full Time

Goal of the Job

  • To arrange and make meals and to exhibit and assist preserve excessive ranges of service that CONSISTENTLY exceeds the expectations as talked about within the recipes
  • The purpose is to ensure that all meals leaving your part have to be of nice high quality and customary in line with the recipe.

Opening your Part:

  • Make sure that the Opening process carried out by your subordinates comply with the SOP of the kitchen

Duties Process:

  • Test that each one storage equipments are in good working circumstances
  • Test potential expired merchandise
  • Preserve a well-organized kitchen in a clear and protected method
  • Test Gear requiring time to pre-heat: Ovens Ranges Grills
  • Test Temperatures of models.
  • Test oil altering schedule
  • Examine the entire kitchen space for: Neatness & cleanliness Gear malfunctions Orderliness Correct storage practices: meals, provides, and instruments.
  • Test their requisition sheets and match portions wanted and amount obtained
  • Put together the manufacturing schedule
  • Test if their manufacturing is being performed based mostly on the schedule you gave them
  • Present FOH supervisor/ supervisor on responsibility with par degree sheet to enter on the system and supply vital justifications for scarcity
  • Affirm the Mis en place Guidelines to make sure the accuracy of what’s out there and the PAR Stage
  • Make sure that Style, temperature, freshness and par ranges (line checks accomplished per shift)
  • Make sure that all objects within the chiller comply with the primary in first out rule.
  • Help the Head chef in affirmation of high quality of saved meals.

Meals Manufacturing, Preparation and Service:

  • Guaranteeing that Excessive High quality Meals Leaves your Station by Coordinating Manufacturing and Service

Activity Process:

  • Full consciousness of allmenuitems, their recipes, strategies of manufacturing and presentation requirements.
  • Estimating the each day manufacturing wants in line with the Every day PAR degree
  • Overseeing the Junior Cooks within the manufacturing of Meals in accordance the process as said within the Recipe.
  • Monitor Parts and Waste management throughout manufacturing and repair
  • Places effort in optimizing the cooking and preparation course of with consideration to hurry and high quality.
  • To make sure all preparation of the designated part is full and prepared for every service
  • Guarantee consistency in assembly requirements for cooking and serving meals per specs Precisely prepares meals per recipe requirements throughout service (Together with circumstances of meals required by buyer)
  • Assuring Technical testing & verification whereas making ready the order.
  • Respect Wastages and yields assigned to recipes.

Cleansing and Sanitation:

  • Make sure that the usual meals storage and association protocols are strictly adopted

Activity Process:

  • Make sure that all tools is stored clear and stored in glorious working situation by means of private inspection and by following the restaurant’s preventative upkeep packages.
  • Chargeable for sustaining applicable cleansing schedules for the Common kitchen (flooring, mats, partitions, hoods, different tools and meals storage areas)

Meals Security, Storage and Hygiene:

  • Make sure that the usual meals storage and association protocols are strictly adopted

Activity Process:

  • Make sure that the commis comply with the usual storage process for refrigerated objects.
  • Make sure the cleanliness and group of designated part
  • Make sure that all of the Junior cooks in your part complies with all Meals security, well being and security laws, the Employees Code of Conduct and firm insurance policies.
  • Make sure that kitchen preparation, service supply and clear down procedures are carried out and adopted each day
  • Maintains and displays hygiene, well being and security requirements and displays that Hazard Evaluation and Essential Management Level (HACCP) laws are adhered to
  • Maintains and displays high quality, conducts high quality management checks in line with HACCP laws
  • Conducts high quality checks of products obtained

Closing your Part:

  • Paper Work (Documentation and Information)
  • Double test all Paperwork and Information to make sure that all of your subordinates Fill in manufacturing checklist, Switch sheets, yield, cooling, thawing, temperature, stock lists upon closing.

Tidiness:

  • Supervise the Deep cleansing which is often carried out as soon as in each week, exactly Sundays. Observe the process as directed. (Weekly)
  • Guaranteeing the Part is left, on the finish of every shift, in a clear and secured situation
  • Make sure that work station space together with tables, sinks, cabinets, partitions, tools like juicer, blender, meat mincer, refrigeration tools and so on. are cleaned after use by the commis
  • Make sure that all objects are correctly stored of their respective storage areas
  • All meals stuffs are appropriately saved away and labelled, and all actions detailed on the ‘Finish of Day Test Checklist’, are correctly accomplished.
  • Make notice of something that the following shift workers ought to learn about for his or her manufacturing and repair.

Managerial Duties:

  • Have glorious data of menu creation, while sustaining high quality and controlling prices in a quantity meals enterprise.
  • Managing and practice and develop new trainee cooks (commis cooks) and coaching any demi-chef de events or commis working with you
  • Every day suggestions assortment and reporting of points as they come up.
  • Taking duty the place applicable for monitoring inventory rotation and use-by dates,
  • Informing the senior cooks of any failure in order that applicable motion is taken.
  • Reporting any workers shortages to the Senior Chef or Supervisor on responsibility for additional.
  • Guaranteeing that waste is stored to a minimal and make sure that the senior cooks are knowledgeable
  • Taking duty on your actions and your half in sustaining a protected working atmosphere in all areas.
  • Enforces the established working schedule for the kitchen workforce

Management and Individuals Administration:

  • Prepare and develop all workers following RSVP coverage and pointers.
  • Expertise growth and succession planning.
  • Oversee labour administration and make sure that that is being managed successfully
  • Educate and practice workers of manufacturing and presentation modifications to menu objects
  • Construct private effectiveness in all conditions.
  • Make sure that all accountable workers are adequately educated and expert to the required degree guaranteeing updated coaching document playing cards are in place and the corporate appraisal course of is adopted
  • Construct a powerful workforce ambiance within the kitchen
  • Delegate particular duties and authority to subordinates
  • Conduct common communication conferences and briefings with the kitchen personnel
  • Establish the coaching wants of kitchen personnel
  • Self-discipline and doc underperforming workers members
  • Successfully handle workers rotas guaranteeing that each one shifts are adequacy coated in step with enterprise aims

Procurement, Receiving and Storage:
Handle kitchen shares and Provide:

  • Help the Retailer in Planning the acquisition requisition and Guarantee buying is carried out in step with firm coverage and unit management procedures.
  • Help in Perform weekly inventory takes.
  • Make sure that all objects being obtained are off nice high quality and are performed accruing to the SOP for receiving objects
  • Ship PAR Stage Report

Buyer Suggestions Decision:

  • Actively responds to and handles visitor issues and complaints.
  • Reviewscomment cardsforguest satisfaction outcomes and different knowledge to determine areas of enchancment.

Job

  • OND
  • Expertise: Four – eight years.

 

 

 

 

Job Title: Chef De’ Partie

Location: Victoria Island, Lagos
Employment Kind: Full Time

Goal of the Job

  • To arrange and make meals and to exhibit and assist preserve excessive ranges of service that CONSISTENTLY exceeds the expectations as talked about within the recipes
  • The purpose is to ensure that ALL FOOD leaving your part have to be of nice high quality and customary in line with the recipe.

Opening your Part

  • Make sure that the Opening process carried out by your subordinates comply with the SOP of the kitchen

Duties Process:

  • Test the work station by surveying to know if it was cleaned and sanitized earlier than manufacturing or service. (E,g Ask to see their Desk sanitizer, test if they’ve cleansing supplies like cleaning soap and shamel)
  • Test their manufacturing papers and information to see whether it is correct
  • Test their requisition sheets and match portions wanted and amount obtained
  • Test if their manufacturing is being performed based mostly on the schedule you gave them
  • Present head chef with station par degree
  • Fill the mis en place Guidelines to make sure the accuracy of what’s out there and the PAR Stage

Guarantee Strict Adherence Storage SOP:

  • Double-checking expiry date information and confirming that each one objects in part chillers are accurately labeled.
  • Make sure that all objects within the chiller comply with thefirst in first out rule.
  • Help the Head chef in affirmation of high quality of saved meals.

Pre-service Duties:
Guarantee That All of the Essential issues are Intact earlier than service begins:

  • Make sure that you and all of the junior cooks underneath you might be current at their station on the required time.
  • Make sure that all Transfers from manufacturing part to sizzling part are made on well timed foundation earlier than every service.
  • Test facet stations to make sure that all the mandatory utensils, garnishes and so on are in place
  • Make sure you could have all of the product have to guarantee a clean service interval
  • Reference reservations lists and concentrate on any particular requests concerning an upcoming service.
  • Test with the kitchen about each day specials or any modifications to the menu.
  • Make sure that the station is ready and ready earlier than service begins
  • Guarantee workstations are arrange within the appropriate method with condiments being refreshed each day.
  • Test thermostat settings of grills, ovens, fryers and different kitchen tools and regulate if vital.
  • Make sure you could have all of the product have to guarantee a clean service interval

Meals Manufacturing, Preparation and Service:

  • Guaranteeing that Excessive High quality Meals Leaves your Station by Coordinating Manufacturing and Service

Activity Process:

  • Full consciousness of allmenuitems, their recipes, strategies of manufacturing and presentation requirements.
  • Estimating the each day manufacturing wants in line with the Every day PAR degree
  • Overseeing the Junior Cooks within the manufacturing of Meals in accordance the process as said within the Recipe.
  • Monitor Parts and Waste management throughout manufacturing and repair
  • Places effort in optimizing the cooking and preparation course of with consideration to hurry and high quality.
  • To make sure all preparation of the designated part is full and prepared for every service
  • Guarantee consistency in assembly requirements for cooking and serving meals per specs Precisely prepares meals per recipe requirements throughout service (Together with circumstances of meals required by buyer)
  • Assuring Technical testing & verification whereas making ready the order.
  • Respect Wastages and yields assigned to recipes.

Meals Security, Storage and Hygiene:

  • Make sure that the usual meals storage and association protocols are strictly adopted.

Activity Process:

  • Make sure that the commis comply with the usual storage process for refrigerated objects.
  • Make sure the cleanliness and group of designated part
  • Make sure that all of the Junior cooks in your part complies with all Meals security, well being and security laws, the Employees Code of Conduct and firm insurance policies.

Closing your Part:

  • Paper Work (Documentation and Information)
  • Double test all Paperwork and Information to make sure that all of your subordinates Fill in manufacturing checklist, Switch sheets, yield, cooling, thawing, temperature, stock lists upon closing.

Tidiness:

  • Supervise the Deep cleansing which is often carried out as soon as in each week, exactly Sundays. Observe the process as directed. (Weekly)
  • Guaranteeing the Part is left, on the finish of every shift, in a clear and secured situation
  • Make sure that work station space together with tables, sinks, cabinets, partitions, tools like juicer, blender, meat mincer, refrigeration tools and so on. are cleaned after use by the commis
  • Make sure that all objects are correctly stored of their respective storage areas
  • All foodstuffs are appropriately saved away and labelled, and all actions detailed on the ‘Finish of Day Test Checklist’, are correctly accomplished.
  • Make notice of something that the following shift workers ought to learn about for his or her manufacturing and repair.

Managerial Duties

  • Have glorious data of menu creation, while sustaining high quality and controlling prices in a quantity meals enterprise.
  • Managing and practice and develop new trainee cooks (commis cooks) and coaching any demi-chef de events or commis working with you
  • Every day suggestions assortment and reporting of points as they come up.
  • Taking duty the place applicable for monitoring inventory rotation and use-by dates,
  • Informing the senior cooks of any failure in order that applicable motion is taken.
  • Reporting any workers shortages to the Senior Chef or Supervisor on responsibility for additional.
  • Reporting upkeep points in your part to Govt Chef.
  • Guaranteeing that waste is stored to a minimal and make sure that the senior cooks are knowledgeable
  • Taking duty on your actions and your half in sustaining a protected working atmosphere in all areas.

Job

  • OND
  • Expertise: Four – 6 years.

 

 

 

 

Job Title: Pastry Baker

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

Job transient

  • We’re in search of an skilled Pastry / baker Chef to organize a wide range of desserts, pastries or different candy items. Your ability in baking top quality treats needs to be matched by your creativity to develop new superb tastes and recipes.
  • The best candidate will likely be well-versed in culinary arts with a ardour for candy and scrumptious creations. They have to adhere to well being and security requirements to supply purchasers with the very best serving.
  • The purpose is to reinforce buyer satisfaction in order that we will preserve and develop our clientele.

Job Duties

  • Put together all kinds of products comparable to truffles, cookies, pies, bread and so on. following The Executives Cooks recipes
  • Help to create new and thrilling desserts to resume our menus and interact the curiosity of consumers
  • Embellish pastries utilizing totally different icings, toppings and so on. to make sure the presentation will likely be lovely and thrilling
  • Monitor shares for baking substances comparable to flour, sugar and so on. and make applicable orders inside funds
  • Test high quality of fabric and situation of kit and gadgets used for cooking
  • Preserve a lean and orderly cooking station and cling to well being and security requirements

Individual Specification

  • candidates ought to possess an OND with Four-5 years work expertise.
  • Confirmed expertise as Pastry Chef, baker or related position
  • Nice consideration to element and creativity
  • Organizing and management expertise
  • Willingness to replenish skilled data
  • In depth data of sanitation rules, meals preparation and baking strategies and diet
  • Working data of baking with ingredient limitations (pastries which might be gluten free, sugarless and so on.)
  • Certificates in culinary arts, pastry-making, baking or related area

 

 

 

Easy methods to Apply
and certified candidates ought to ship their CV and Cowl Letter to: hrmanager@pistachiofoods.com utilizing the Job Title as the topic of the e-mail

 

Essential Notes

  • The above statements are supposed to explain the final nature and degree of labor to be carried out by individuals assigned to this job.
    They don’t seem to be to be construed as an exhaustive checklist of all duties, duties and expertise required of personnel so categorized.
    All personnel could also be required to carry out different duties along with these specified sometimes, as wanted
    • We don’t cost any software, processing, coaching, interviewing, testing or different charge in reference to the applying or recruitment course of. Must you obtain a solicitation for the cost of a charge, please disregard it. Moreover, please notice that emblems, logos, names and addresses are simply copied and reproduced. Subsequently, you might be suggested to use specific care when submitting private info on the net
    • We’re an equal alternative employer and worth range inclusion. We don’t discriminate on grounds of color, race, nationality, faith, age, ethnic origin, incapacity, gender, marital standing, or sexual orientation in our employment practices
    • Our individuals are all equally gifted in distinctive methods: we come from various traditions, private experiences and factors of view. And we wish to embrace yours, Are you able to encourage us together with your concepts?
    • We encourage all candidates to use and doesn’t follow any discrimination in any recruitment course of.
    • Functions submitted after the deadline won’t be thought-about.
    • As a result of urgency of the place, we now have the suitable to recruit a candidate who matches the required profile earlier than the above deadline
    • Solely certified candidates will likely be invited for interview

 

Software Deadline  20th December, 2020.