3 Jobs At Afi Steaks & Platters

Open Positions: Procurement and Kitchen Operations

A team is currently hiring for three roles spanning procurement and kitchen operations. The available positions are Procurement Assistant, Head Chef, and Assistant Head Chef.

PROCUREMENT ASSISTANT

This role supports the purchasing cycle from supplier sourcing through delivery and record keeping. The successful candidate will help ensure that required goods and services are obtained on time while procurement information remains accurate and up to date.

The role involves:

• Helping source and purchase goods and services and following up on deliveries.

• Preparing purchase requisitions, purchase orders, and related documentation.

• Communicating with suppliers about delivery schedules and addressing supply problems when they arise.

• Tracking inventory and assisting with stock planning to reduce both shortages and excess stock.

• Supporting the receipt and inspection of deliveries and checking them against purchase orders.

• Keeping procurement records and supplier information organized.

• Assisting with supplier performance reviews and initiatives aimed at reducing costs.

What you need

• A Diploma or Degree in Procurement & Supply Chain Management, Purchasing & Supplies, Business Administration, or a related discipline.

• At least 2 years of experience in procurement, stores, inventory, or supply chain operations.

• A sound understanding of procurement procedures, stock management, supplier coordination, and reconciliation.

• KISM membership or membership in another relevant professional body is an added advantage.

• Familiarity with Microsoft Excel and inventory management systems is also an added advantage.

HEAD CHEF

The Head Chef will take responsibility for the overall running of the kitchen, from daily service and food standards to stock, costs, staff development, and food safety.

The position will involve:

• Directing kitchen activities and supervising daily operations.

• Maintaining recipe standards, food quality, and consistency across the menu.

• Controlling food costs, inventory, stock usage, and wastage in line with company targets.

• Applying HACCP, hygiene, and food safety requirements throughout kitchen operations.

• Training and developing kitchen employees while helping improve their technical and operational performance.

• Organizing kitchen schedules, monitoring productivity, and coordinating the team during busy service periods.

• Working with management on menu development, promotions, and initiatives that support business growth.

ASSISTANT HEAD CHEF

The Assistant Head Chef works alongside the Head Chef in keeping kitchen operations organized, maintaining standards, and supporting the wider kitchen team.

Key responsibilities include:

• Assisting with the daily coordination of kitchen activities.

• Supervising kitchen staff and checking that recipes, food quality, and presentation requirements are followed.

• Monitoring portions, food costs, stock consumption, and wastage against operational targets.

• Helping maintain HACCP, food safety, and hygiene standards.

• Supporting staff training, coaching, and development.

• Coordinating opening and closing routines and making sure the kitchen is ready for service.

• Assisting with stock counts, ordering, inventory control, and protection of kitchen assets.

What you need

• A Certificate, Diploma, or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.

• 3–5 years of experience in a busy commercial kitchen.

• Supervisory experience is an added advantage.

• HACCP and Food Safety certification is an added advantage.

• Good knowledge of food costs, stock control, recipe standardization, kitchen operations, and hygiene requirements.

• Strong leadership, communication, and team management abilities, with the capacity to support the Head Chef in managing kitchen operations.

HOW TO APPLY

Interested candidates should send their resume to afiteamcareers@gmail.com.