Latest Jobs at Mega Catering Limited

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Mega Catering Limited is a Fast-Rising Catering and Hospitality Company, which specializes in managing all hospitality services such as Catering, Housekeeping, Accommodation, Laundry Services, Janitorial Services, Fumigation, Manpower Supply etc.

MCL is highly committed to continuously improve its performance to keep pace with the modern needs of the market and ultimately achieve client satisfaction. MCL recognises that its success comes from her staff and without their commitment, ingenuity, and hard work, MCL would not be the success story it is today or who we are striving to be tomorrow.

MCL has a long history of delivering its projects on time, within budget and to the high quality demanded by the client. We have bagged an award-winning reputation with our clients built on mutual respect and shared value, and have grown into a leading business institution in Nigeria. It is with this strong drive that we look up to a promising future ahead.

We are recruiting to fill the position below:

 

 

Job Title: Continental Cook

Location: Nationwide
Employment Type: Contract

Responsibilities

• Preparation, cooking and presenting Continental dishes
• Assist with stock ordering and monitoring procedures
• Maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices.
• Participate fully in all meetings, training and forums
• Take responsibility for your own personal development
• Demonstrate excellent food preparation practices, portion control and end to end food production
• Supporting the Head Chef to deliver on all company measures & targets
• Follow all company operational kitchen process and procedures, achieving all required standards
• Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required
• Monitor food consumption to ensure 100% customer satisfaction and minimum waste
• Support the Head Chef in the introduction of new seasonal dishes
• Cascade your knowledge and expert cooking to all kitchen staff
• Suggested innovation and commercially viable ideas to improve food quality
• Monitoring portion and waste control to maintain profit margins
• Perform any reasonable duties as required from time to time in order to contribute to the achievement of business aims and objectives
• Maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
• Record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately.
• Ensure food materials are stored correctly and rotated to meet company and legal requirements.
• Practice the correct and safe use and care of all items of equipment.
• Report all damage, hazards and wear and tear occurring within your areas of work.
• Assist with various cleaning duties as required.
• Assist with the ordering of food materials as required following company procedures.
• To consistently deliver superior customer service through our Customer Service Programme
• To be fully aware of and strictly observe Food Safety regulations and requirements.
• To be fully aware of and strictly observe Health & Safety and fire procedures.

Minimum Requirements
Qualifications & Experience:

• Must have a minimum three years working experience in a similar position
• At least SSCE/OND/HND/B.Sc or degree/diploma in professional cookery and culinary arts or any other related fields.
• Valid Offshore Survival (T-BOSIET)
• STCW basic safety training
• Food Handler’s and Food Hygiene Certificate
• Seafarer’s Medical or Approved Offshore Medical
• Yellow Fever Vaccination Certificate
• Seaman Book
• ISPS (Ship Security training and Designation Duty Cert)
• Ship Cook Cert for Cooks and Cook Assistant
• International Passport

Knowledge, Skills:

• Expertise in Continental cooking
• Thrives under pressure in a high volume food environment
• Possess/develop a food & customer focused approach to work
• High standards of personal hygiene
• Detailed and precise working
• High level of enthusiasm and drive to achieve high standards
• Hard working, flexible and prepared for change
• Ambitious and driven by over exceeding customer expectations
• Open for continual development
• Excellent interpersonal skills
• Knowledge of kitchen equipment
• Complete command of culinary basics
• Active listening skills: implementing the advice offered
• Time management: fluctuations in activity levels
• Paying attention to detail and quality: respecting the instructions given
• Team spirit
• Adaptability.

 

 

 

 

Job Title: Baker

Location: Nationwide
Employment Type: Contract

Responsibilities

• Prepare doughs, fillings, batters, icings and other components by measuring or weighing ingredients using graduated containers or scales to ensure uniformity.
• Use tools such as hand mixers, electric mixers and cooking machinery to blend together ingredients to create high-quality baked goods.
• Cook prepared dough in ovens or on grills as needed, using molds, pans or sheets, depending on the proper baking technique for the item.
• Decorate cakes, pastries and other baked goods, including custom-made decorations for birthdays, weddings and other celebrations.
• Coordinate deliveries to the bakery and buy necessary ingredients to ensure a fully stocked kitchen to reduce any downtime during the day.
• Perform routine checks on raw materials to ensure they adhere to high-quality standards and are not expired or damaged.
• Inspect baked goods to ensure they are of the highest quality, and remove any damaged items before they reach the display case.
• Adjust the amount of ingredients, the oven temperatures, conveyor speeds and humidity as needed so that all products come out as expected.
• Keep records relating to deliveries, Inventory and Production levels

Qualifications & Experience

• At least SSCE/OND/HND/B.Sc in professional cookery and culinary arts or any other related fields.
• Must have a minimum Two years experience as a Baker
• Valid Offshore Survival (BOSIET)
• STCW basic safety training
• Food Handler’s and Food Hygiene Certificate
• Seafarer’s Medical or Approved Offshore Medical
• Yellow Fever Vaccination Certificate
• Seaman Book
• ISPS (Ship Security training and Designation Duty Cert)
• International Passport

Knowledge, Skills:

• Excellent interpersonal skills
• More education or experience may be preferred.
• Strong communication, time and resource management, and planning skills.
• Attention to detail, especially when performing quality inspections on ingredients and products.
• Basic math and computer skills.
• Willingness to work independently or with other team members to solve problems, plan schedules, fulfill orders, and create amazing baked goods.
• Flexibility to work around customer demands, including early morning, night, weekend and holiday availability.
• Ability to work in hot, hectic environment, stand, walk, bend, use hands and appliances, and lift heavy items for extended periods.

 

 

 

 

Job Title: Steward

Location: Nationwide
Employment Type: Contract

Responsibilities

• Cleaning and setting tables and placing necessary table requirements.
• Welcoming customers, seating them, serving them water or refilling their glasses, and other related services.
• Keeping menus clean and presenting them to customers.
• Stocking wait staff serving stations with napkins, utensils, trays, and condiments, and assisting the wait staff with all aspects of service.
• Assisting in cleaning and opening or closing tasks.
• Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty dishes, and putting them away.
• Assist in galley for all tasks assigned by Cooks and Campboss
• Assisting with sweeping, mopping, and polishing the restaurant, bar, kitchen, and equipment.
• Transporting used linen to or from the laundry or housekeeping section.
• Assisting with unloading and storing stock.
• Have knowledge of beverage lists and promotions
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Ensure cleaning schedule is adhered to and to the required standard
• Make sure all areas of the Galley are clean
• Assist with transporting of stock from Department Store Rooms, stock and tidy up Store Room
• Clean corridors, lobbies, stairways, elevators and lounges as well as guest rooms
• Organize work schedule from the room status list, arrivals and departures
• distribute linen, towels and room supplies using wheeled carts or by hand
• Restock room supplies such as drinking glasses, soaps, shampoos, writing supplies, mini bar
• Replace dirty linens with clean items
• Inspect and turn mattresses regularly
• Store all dirty laundry in line with company policy
• Monitor guest laundry bags and replace laundry bags and slips
• Check all appliances in rooms are in working order and realign furniture and amenities according to prescribed layout
• Respond to guest queries and requests, respond to calls for housekeeping problems such as spills, broken glasses etc, deliver any requested housekeeping items to guest rooms and remove room service items
• Organize and restock cart at the end of the shift
• Follow all company safety and security procedures
• Report any maintenance issues or safety hazards
• Observe and report damage of hotel property

Qualifications & Experience

• Must have at least 1 Year experience as a Steward
• At least SSCE or First School Living Certificate
• Steward Training Certificate
• Valid Offshore Survival (T-BOSIET)
• STCW basic safety training
• Food Handler’s and Food Hygiene Certificate
• Seafarer’s Medical or Approved Offshore Medical
• Yellow Fever Vaccination Certificate
• Seaman Book
• ISPS (Ship Security training and Designation Duty Cert)
• International Passport
• Knowledge of cleaning and sanitation products, techniques and methods
• Knowledge of cleaning sensitive materials
• Working knowledge of operating cleaning equipment
• Physical stamina and mobility including ability to reach, kneel and bend
• Ability to kneel, lift, push and pull up to 50 lbs required

Knowledge and Skills:

• A friendly, polite, and courteous nature.
• Strong customer service and team working skills.
• Excellent communication and organizational skills
• Strong interpersonal and problem-solving abilities
• Ability to work cohesively with fellow colleagues as part of a team
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times.

 

 

 

Job Title: Food & Hospitality Project Manager

Location: Nationwide
Employment Type: Contract

Responsibilities

• Manage the food and beverage provision for functions and events
• Supervise catering and waiting staff at functions
• Plan menus in consultation with chefs
• Recruit and train permanent and casual staff
• Organize, lead and motivate the catering team
• Plan staff shifts and rotations
• Ensure health and safety regulations are strictly observed
• Budget and establish financial targets and forecasts
• Monitor the quality of the product and service provided
• Keep financial and administrative records
• Manage the payroll and monitor spending levels
• Maintain stock levels and order new supplies as required
• Interact with customers if involved with front of house work
• Liaise with suppliers and clients
• Negotiate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered (in contract catering)
• Ensure compliance with all fire, licensing and employment regulations
• Maximize sales and meet profit and financial expectations.
• Oversee the management of facilities, e.g. checking event bookings and allocation of resources and staff
• Plan new promotions and initiatives, and contribute to business development
• Deal with staffing and client issues
• Keep abreast of trends and developments in the industry, such as menus or trends in consumer tastes.

Minimum Requirements
Qualifications & Experience:

• Must have a minimum of eight (8) years of documented experience in Food Service Operation and Administration. He/She should understand and be capable of administering proper procurement of food/supplies, storage of food, food production, service of foods, food sanitation, customer relations, internal accounting controls and the organization, the supervision, and effect control of a work force of 100 employees in a multiple number of facilities.
• Must hold a B.Sc., Degree in Hotel and Restaurant Management or a BS degree in a comparable field of discipline (business or management studies, culinary arts or culinary management, food science and technology, hospitality management, hotel and catering management. HACCP and ISO 22000:2018 FSMS certificate is an added advantage.
• Must be able to demonstrate a full working knowledge of menu development, recipe controls, food production, and food production control sheets, cost allocation, develop and present written and verbal reports, procedure controls and staff training.
• Must possess a full working knowledge of applicable food sanitary codes and practices, and must be able to understand and comply with the established Sanitary Code and other applicable regulations in the procurement, preparation, service, handling and storing of food to the satisfaction of the Company Representative.

Knowledge, Skills:

• Strong communication and interpersonal skills. Have an excellent command of the English language both written and verbal, and possess the ability to communicate effectively.
• The ability to think on your feet and take initiative
• Tact and diplomacy
• Teamworking skills
• The ability to lead and motivate staff
• Administrative ability and IT literacy
• Numeracy and financial skills in order to manage a budget
• An appreciation of customer expectations and commercial demands
• Stamina and the ability to work under pressure
• A well-organised approach to work
• Flexibility and the ability to solve problems in a pressurised environment
• Customer-facing experience
• Experience in improving service delivery
• Drive and determination to improve standards and profitability
• Good leadership skills and be self-motivated.

 

 

 

Job Title: National Cook

Location: Nationwide
Employment Type: Contract

Responsibilities

• Preparation, cooking and presenting Local and National Dishes
• Assist with stock ordering and monitoring procedures
• Maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices.
• Participate fully in all meetings, training and forums
• Take responsibility for your own personal development
• Demonstrate excellent food preparation practices, portion control and end to end food production
• Supporting the Head Chef to deliver on all company measures & targets
• Follow all company operational kitchen process and procedures, achieving all required standards
• Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required
• Monitor food consumption to ensure 100% customer satisfaction and minimum waste
• Support the Head Chef in the introduction of new seasonal dishes
• Cascade your knowledge and expert cooking to all kitchen staff
• Suggested innovation and commercially viable ideas to improve food quality
• Monitoring portion and waste control to maintain profit margins
• Perform any reasonable duties as required from time to time in order to contribute to the achievement of business aims and objectives
• Maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
• Record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately.
• Ensure food materials are stored correctly and rotated to meet company and legal requirements.
• Practice the correct and safe use and care of all items of equipment.
• Report all damage, hazards and wear and tear occurring within your areas of work.
• Assist with various cleaning duties as required.
• Assist with the ordering of food materials as required following company procedures.
• To consistently deliver superior customer service through our Customer Service Programme
• To be fully aware of and strictly observe Food Safety regulations and requirements.
• To be fully aware of and strictly observe Health & Safety and fire procedures.

Minimum Requirements
Qualifications & Experience:

• Must have a minimum three years working experience in a similar position
• At least SSCE/OND/HND/B.Sc or degree/diploma in professional cookery and culinary arts or any other related fields.
• Valid Offshore Survival (T-BOSIET)
• STCW basic safety training
• Food Handler’s and Food Hygiene Certificate
• Seafarer’s Medical or Approved Offshore Medical
• Yellow Fever Vaccination Certificate
• Seaman Book
• ISPS (Ship Security training and Designation Duty Cert)
• Ship Cook Cert for Cooks and Cook Assistant
• International Passport

Knowledge, Skills:

• Expertise in Local and National Dishes
• Thrives under pressure in a high volume food environment
• Possess/develop a food & customer focused approach to work
• High standards of personal hygiene
• Detailed and precise working
• High level of enthusiasm and drive to achieve high standards
• Hard working, flexible and prepared for change
• Ambitious and driven by over exceeding customer expectations
• Open for continual development
• Excellent interpersonal skills
• Knowledge of kitchen equipment
• Complete command of culinary basics
• Active listening skills: implementing the advice offered
• Time management: fluctuations in activity levels
• Paying attention to detail and quality: respecting the instructions given
• Team spirit
• Adaptability.

 

 

How to Apply
Interested and qualified candidates should send their CV and and relevant certificates to: [email protected] using the "Job Title" as the subject of the email.

Note: Applications should be submitted on or before 4pm on 8th of December, 2020

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