• Application Deadline: Wed, 14 Feb 2024 00:00:00 GMT
• Position: Executive Chef


• Job Type Full Time


• Qualification BA/BSc/HND


• Experience 10 years


• Location Abuja


• Job Field Catering / Confectionery 
  

Job Summary

• Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the restaurants,banquetsand other food facilities, resulting in outstandingguestsatisfaction.


• Additionally responsible for the smooth running of the kitchen and managing areas of profit, stock, wastage control, hygiene practices and training for Kitchen staff.

Duties and Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.


• Teaches preparation according to well-definedrecipesand follows up and discusses ways of constantly improving the cuisine at the property.


• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.


• Should be able to provide direction for all day-to-day operations in the kitchen.


• Understand employeepositionswell enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.


• Provides guidance and direction to subordinates, including settingperformance standardsand monitoring performance.


• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.


• He should advocate sound financial/business decision-making, demonstrates honesty, integrity and also leads by example.


• Provides and supports service behaviours that are above and beyond for customer satisfaction andretention.


• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individualcoachingwhen needed.


• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.


• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.


• Actively involves inmenudevelopment and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.


• Determines how food should be presented, and create decorative food displays.


• Recognizes superior quality products, presentations and flavour.


• Ensures compliance with food handling and sanitation standards.


• Follows proper handling and the right temperature of all food products.


• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department andhotelstandards.


• Coordinates with thepurchasing departmentfor the acquisition of needed goods and services.


• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.


• Ensure proper grooming and hygiene standards for all kitchen staff.


• Ensures all kitchen employees maintain required food handling and sanitation certifications.


• Ensure proper purchasing,receivingand food storage standards in the kitchen.


• Interacts with guests to obtain feedback on food quality, presentation and service levels.


• Actively responds to and handles guest problems and complaints.


• Maintain Quality levels of receiving, storage, production and presentation of food.


• Ensure sufficient staffing levels are scheduled to accommodate business demands.


• Follows and enforces all applicablesafetyprocedures specified for kitchen and food servers.


• Discuss dailyfood costreports with key kitchen and F&B team members.


• Review weekly and monthlyschedulesto meetforecastandbudget.


• Hold daily morning meetings and other administrative sessions with kitchen staff


• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.


• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.


• Frequently review finished products for quality and presentation before the orders are sent to guests.


• Able to perform additional duties as requested by the hotel management as and when required.


• Ensures disciplinary procedures anddocumentationare completed according to hotel operational Standards and Management Policy.

Requirements

• Interested candidates should possess a Bachelor's Degree


• Able to demonstrate excellent written and verbal communication in English.


• Proficiency withcomputersand computer programs, including Microsoft Word, Excel and PowerPoint.


• With a minimum of 10 years experience in a similar capacity/function in an international five-star hotel.


• Displays leadership in guesthospitalityexemplifies excellent customer service and creates a positive atmosphere forguest relations.


• Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.