Cook at Vestates Limited in Abuja (FCT)

Goal

To establish the positions, duties, and standardized processes for the Cook, making sure uniformity in food project setup, quality, hygiene, and collaboration while assisting the Chief Cook in delivering kitchen targets.

Scope

This applies to all Chefs status updates to the Chief Cook and is designed to guarantee smooth kitchen processes and compliance to dining venue guidelines.

Hygiene and Safety:

• Food Safety:
• Store ingredients at proper temperatures and in suitable containers.
• Label and date all stored items to adhere with FIFO (First In, First Out) principles.
• Routinely check for expired or spoiled ingredients and discard as necessary.
• Personal Hygiene:
• Wear a clean standardized, apron, and suitable headgear at all times.
• Wash hands thoroughly before managing food and after managing unedited ingredients.
• Kitchen Sanitation:
• Keep workstations clean and sanitized during and after changes.
• Properly clean and store utensils and tools after use.

Stock Management:

• Help the Chief Cook in supervising inventory levels and status updates shortages or surplus.
• Precisely document the use of ingredients and assist inventory-taking standardized processes.
• Reduce food wastage by properly utilizing leftover ingredients.

Team Partnership:

• Synchronization with Chief Cook:
• Participate routine briefings to comprehend kitchen key focuses and special directions.
• Offer input on menu items and kitchen processes as necessary.
• Assist for Kitchen Employees:
• Educate and train support personnel, making sure compliance to kitchen guidelines.
• Assign duty productively while directing the effectiveness of line cooks and assistants.

Menu Development:

Work alongside the Chief Cook to formulate and test new menu items. Offer suggestions for optimizing dishes based on client response and seasonal ingredients.

Adherence and Status updates:

• Follow all dining venue rules and standardized processes.
• At once documentation tools malfunctions, ingredient shortages, or safety matters to the Chief Cook.
• Record any deviations in food project setup methods and propose corrective actions.

Routine Process

Time

Activity

Begin of Change

Participate update, evaluate menu, set up desk (mise en place).

During Service

Organize and serve dishes as per orders, guarantee standard and timeliness.

End of Change

Clean desk, store unused ingredients, modify stock.

Evaluate and Status reports:

This SOP will be examined every 6 months to guarantee alignment with dining venue targets and industry guidelines. Modifications will be communicated by the Chief Cook.