JOB DESCRIPTION
Chef/Head cook:
- Responsible for preparing and cooking Nigerian dishes according to recipes and customer orders.
- Ensure food quality, taste, and presentation meet standards.
- Manage inventory and stock control of ingredients.
- Train and supervise kitchen staff.
Kitchen Assistant:
- Assist the chef in food preparation tasks such as chopping vegetables, marinating meats, and preparing sauces.
- Maintain cleanliness and organization in the kitchen area.
- Help with dishwashing and kitchen equipment cleaning.
Delivery Driver:
- Safely and promptly deliver orders to customers’ homes or workplaces.
- Provide friendly and professional customer service during deliveries.
- Maintain the cleanliness and organization of the delivery vehicle.
- Keep accurate records of deliveries and payments received.
RECRUITMENT STRATEGIES:
Online Platforms: Post job openings on social media and job boards located online.
Referrals: Provide incentives to present workers who recommend eligible applicants and urge them to do so.
Networking: Go to job fairs or local culinary events to meet prospective employees.
SKILL/EDUCATION NEEDED:
Chef/Head Cook:
- Culinary training or experience in Nigerian cuisine.
- Knowledge of traditional Nigerian spices, ingredients, and cooking techniques.
- Ability to work efficiently in a fast-paced kitchen environment.
Kitchen Assistant:
- Basic food preparation skills.
- Ability to follow instructions and work as part of a team.
- Willingness to learn and assist with various kitchen tasks.
Delivery Driver:
- Valid driver’s license and clean driving record.
- Familiarity with local roads and neighbourhoods.
- Strong communication and customer service skills.
WAGES INCREASES:
Consider implementing periodic performance evaluations where employees can receive raises based on their performance and contribution to the business. You may also tie wage increases to business growth and profitability.
Chef/Head cook:
- After the initial probationary period (e.g., 3 months), consider a wage increase of 5-10% based on performance.
- Annual performance reviews can lead to additional increases, typically in the range of 3-5%.
Kitchen Assistant:
- Like the chef, offer a wage increase, usually around 5–7% after the probationary period.
- Annual increases can range from 2-4% based on performance and length of service.
Delivery Driver:
- Provide a wage increase, typically 3–5% after the probationary period.
- Annual raises can range from 2–3%, with additional incentives for outstanding performance.
COMPENSATION:
Offer competitive wages based on local market rates and the skills required for each position. Consider additional perks, such as meal discounts or flexible scheduling, to attract and retain employees.
Base Pay:
Chef/head cook: depending on location and experience, $12–15 per hour.
Kitchen assistant: $10–12 per hour.
Delivery Driver: $10–12 per hour with incentives for deliveries or mileage reimbursement.
Additional Benefits:
- Meal discounts: Offer employees discounts on meals or ingredients for personal use.
- Flexible scheduling: Allow employees to request preferred shifts or accommodate scheduling needs.
- Paid time off: Offer paid vacation days or sick leave after a certain period of employment.
- Performance bonuses: Consider offering bonuses based on individual or team performance metrics, such as customer satisfaction ratings or order accuracy.
TRAINING PROGRAMS:
Cooking Techniques and Recipes: Provide training on traditional Nigerian cooking techniques, including methods for preparing popular dishes such as Jollof rice, Nigerian fried rice, Egusi soup, and Suya.
• Teach recipes for different Nigerian dishes, emphasizing authenticity, flavour profiles, and presentation.
Food Safety and Hygiene:
• Offer training on food safety principles, including proper handwashing, storage, and temperature control, to prevent foodborne illnesses.
• Educate employees on hygiene practices in the kitchen, such as wearing gloves, hairnets, and aprons, and maintaining a clean work environment.
Customer service skills:
• Train employees on providing excellent customer service, including greeting customers warmly, taking orders accurately, and addressing customer inquiries or concerns professionally.
Menu Knowledge:
• Ensure that employees are knowledgeable about the menu offerings, including ingredients used, dietary restrictions, and flavour profiles.
• Encourage employees to taste different dishes to familiarize themselves with the menu and provide informed recommendations to customers.
Order fulfillment and packaging:
- Teach employees how to efficiently fulfill orders, including packaging food items securely to prevent spills or leaks during delivery.
- Emphasize the importance of maintaining food quality and presentation, even during transportation.
Time management and organization:
- Provide training on time management techniques to streamline kitchen operations and minimize wait times for customers.
- Teach employees how to prioritize tasks, coordinate order preparation, and manage peak hours effectively.
Business basics:
- Offer basic training on business operations, such as inventory management, tracking expenses, and handling cash transactions.
- Educate employees on the importance of maintaining cleanliness, managing costs, and providing consistent quality to ensure business success.
Continuous improvement:
- Encourage a culture of continuous learning and improvement by regularly soliciting feedback from employees and customers.
- Provide opportunities for ongoing training and skill development to help employees grow professionally and contribute to the success of the business.