• Application Deadline: Tue, 20 Jun 2023 00:00:00 GMT
• Position: Chef


• Job Type Full Time


• Qualification BA/BSc/HND


• Experience 10 - 15 years


• Location Niger


• Job Field Catering / Confectionery 
  

Job Summary

• To continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.


• Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports.


• Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, and bar/lounge and employee cafeteria) and all Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.


• Works support areas (e.g., dish room and purchasing).

Core Duties

• 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 the menu items.


• Taking stock of ingredients and equipment, and placing orders to replenish stock.


• Enforcing safety and sanitation standards in the kitchen.


• Creating new recipes to keep the menu fresh.


• Keeping up to date with industry trends.


• Receiving feedback and making improvements where necessary.


• Ensure production, preparation and presentation of food are of the highest quality at all times.


• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.


• Knowledgeable of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.


• Full awareness of all menu items, their recipes, methods of production and presentation standards.


• Follows good preservation standards for the proper handling of all food products at the right temperature.


• Operate and maintain all department equipment and reporting of malfunctioning.


• Ensure effective communication between staff by maintaining a secure and friendly working environment.


• Establishing and maintaining effective inter-departmental working relationships.


• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.


• Personally responsible for hygiene, safety and correct use of equipment and utensils.


• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Requirements

• Culinary Degree HND / B.Sc with 10 - 15 years experience


• Past experience as a working chef in a hospitality industry.


• Advanced knowledge of the culinary arts.


• Perfectionism in sanitation and quality control.


• Portfolio of creative, unique dishes.


• Expert multitasking ability.


• Great leadership and interpersonal skills.


• Ability to run stocktaking and place orders for resupply.


• Exemplary work ethic in a high-pressure environment.


• Passion and pride for delighting people with food.


• Overseeing food preparation activities, ensuring that high-quality dishes are prepared and presented according to the recipes and standards set by the establishment.