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Full Time |
Abuja |
Posted 7 months ago |
We are recruiting to fill the position below:
Job Title: Executive Chef (Five Star Hotel)
Location: Abuja (FCT)
Employment Type: Full-time
Job Summary
- Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the restaurants, banquets and other food facilities, resulting in outstanding guest satisfaction.
- 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-defined recipes and 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 employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and 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 and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when 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 in menu development 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 and hotel standards.
- Coordinates with the purchasing department for 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, receiving and 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 applicable safety procedures specified for kitchen and food servers.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Review weekly and monthly schedules to meet forecast and budget.
- 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 and documentation are 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 with computers and 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 guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
Application Closing Date
9th March, 2024.
HOW TO APPLY
Interested and qualified candidates should send their CV and Photograph to: [email protected] using the Job Title as the subject of the email.
Deadline: March 9, 2024
Job Features
Job Category | Pastry Chef |