Latest Vacancies at Revolutions Consulting and Environmental Services

Revolutions Consulting and Environmental Services is recruiting suitably qualified candidates to fill the position below:       Job Title: Bar Back Location: Lagos Department: Food/Beverage Report to: Food and Beverage Manager or next to reporting line manager Job Descriptions

• Bar Backs perform tasks to support the Bartender and other staff members. They help with opening and
• closing duties, prepare and serve drinks, stock items, assist in the reordering process, and perform minor repairs.

• Assisting with opening and closing duties, such restocking the bar with garnishes, straws, and napkins, ensuring that Bartenders have clean towels, glassware, etc.
• Ensuring bar is well-stocked with ice, liquor, wine, and beer.
• Checking taps and appliances to confirm that they are working properly, making minor repairs or changing out kegs, if needed.
• Keeping the bar clean by wiping down surfaces, sweeping and mopping, removing soiled glassware, scrubbing coolers and storage areas, and emptying trash receptacles.
• Learning about menu items and memorizing cocktail recipes.
• Taking orders, preparing drinks, bussing tables, opening tabs, and processing payments especially during peak hours.
• Speaking to customers, answering questions, handling complaints.
• Maintain records and report levels of usage to assist in reordering process and ensuring that delivered items are stored properly.

• High School Diploma or equivalent.
• More experience, education, training, or certifications will be an added advantage.
• Minimum age to serve alcohol.
• Courteous, friendly personality and professional appearance.
• Knowledge of menu items, including beers, wines, cocktails, and liquors.
• Basic math and computer skills.

• A Sous Chef is the Culinary Chef located just below the Executive or Head Chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen
• As second-in-command, he/she has a large amount of responsibility in the kitchen. Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
• The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, Corporate dinners, birthday parties, etc.) from their kitchen.

• Proficient in English or Spanish
• X+ years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS Degree in Culinary Science or related certificate would be a plus.

• Kitchen assistant you are effectively the engine room of the kitchen. Working under the guidance of a Sous Chef/line cook.
• Your job is to ensure that the kitchen is clean and operational. In some kitchens, you may also be involved in preparing ingredients, so it's a great stepping stone to becoming a chef.

• Ensuring the food preparation areas are clean and hygienic
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts
• Disposing of rubbish
• Organising linen laundry
• Cleaning the food preparation equipment, floors and other kitchen tools or areas

• Understanding the importance of health and hygiene Stamina
• A great team player
• Ability to listen and learn fast.