• Application Deadline:
• Position: National Executive Chef



• Job Type Full Time



• Qualification Others



• Experience



• Location Lagos




• Job Field Catering / Confectionery 
  
  

RESPONSIBILITIES:

You will be responsible for:

Tender preparation

• Analysis of client scope.


• Proposition of menu.


• Recipes building.


• Part of the team generating costing.


• To assess project and resource requirements.

Tender presentation

• Lead the presentation project (scope / timeline / budget).


• Part of the team doing the presentation.


• Closing the presentation process / adjust recipes / final costing.

Cycle preparation

• Menu recommendation in with client scope and current production optimisation.


• Review cycle documentation (specs / menu grid).


• Adjust products with supply chain based on availability and other elements Adjust yields.


• Carry out training of hot and cold kitchen to the team on critical elements of the Cycles.


• Sign off product specification for Procurement team especially on high cost and high yield items.

Quality control

• Carry out quality checks as per schedule for client and internal.


• Conduct meal tastings as per schedule published and document the result to identify areas of challenge to follow up for improvement..

General

• Assist to put in place an effective Production plan.


• Assist to ensure that the Production Plan is operated on the principle of.


• To ensure that the Management and Supervisory team underneath you, adhere to the Production Plan.


• To ensure thatthe utmost care is taken during preparation of food, taking into account, taste,quality, garnishing, attention to detail and presentation.


• To ensure availability and full processes for Client presentations.


• To ensure that each department adheres to the daily box times.


• To ensure that the rosters are done quarterly in advance, further ensure accuracy of the rosters, taking into account the required heads per department.


• To effectively plan and organize production schedules.


• To oversee production processes.


• To be actively involved with the Procurement Department to ensure correct products are purchased and issued.


• To plan and organize the repair and routine maintenance of production equipment.


• Ensure that each kitchen under your control has the correct head count Requirement


• Ensure accurate rostering of staff in the different kitchen.


• Prepare and maintain production reports.


• You must have a significant input in food cost reduction and wastages.


• To ensure that all equipment and materials are not left in dangerous state.


• Any other reasonabletask that may be required by management

Qualifications

• Grade 12


• Relevant Qualifications as an Executive Chef


• B Degree/Diploma and Productivity Management

Experience

• 5 Years’ Experience

Skills

• Organization & Efficiency


• Leadership


• Problem Solving


• Communication


• Production Planning


• Manufacture & Materials Requirements Planning Skills

Competencies

• Ability to communicate and delegate with the team under your supervision,


• Ability to meet deadlines & Box Times