Chef at Dogan's Sugar Limited

Dogan’s Sugar Limited is incorporated in July 2013 in Lagos, Nigeria as a European invested company for the will to produce quality sugar products in Nigeria. The company is a subsidiary of Ata Ltd. Co.; Ukraine’s biggest and market leader cube sugar manufacturing company with more than %70 market share. Currently Ata is manufacturing more than 20 different FMCG products in Ukraine with different weights and packaging (see: www.ata.ua).

To start local manufacturing in Nigeria, our company has opened a new factory in Lagos and started its first commercial production in April, 2014 with a production capacity of 90,000 cartons (2,182.5MT) per month. Our company applies the latest International food standards for food safety and quality (FSSC 22000). In production of Dogan’s Sugar Cubes, it is only used full automatic high technology European sugar processing lines with zero hand contact with the product. As main raw material, we’re only using R1 grade granulated sugar with vitamin A.

Our mission is to follow the success story of our mother company Ata in Nigeria, is to give our consumers best quality products with affordable price by using local raw materials and generating local work force opportunities without sacrificing European quality standards and food safety.Key responsibilities:

Ensuring that all food is of excellent quality and served in a timely manner.
Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
Overseeing all kitchen operations.
Coordinating kitchen staff, and assisting them as required.
Training staff to prepare and cook all menu items
Taking stock of ingredients and equipment, and placing orders to replenish stock.
Creating new recipes to keep menu the fresh.
Keeping up to date with industry trends.
Ensure compliance with health and safety regulations within the kitchen area.
Receiving feedback and making improvements where necessary.

Requirements:

Culinary school degree/diploma.
Past experience as a working chef.
Advanced knowledge of the culinary arts.
Familiarity with sanitation regulations
Perfectionism in sanitation and quality control.
Expert multitasking ability.
Great leadership and interpersonal skills.
Exemplary work ethic in a high-pressure environment.

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