Job Title: Executive Chef
Location: Abuja (FCT)
Job Description:
- Accountable for the 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 to continually improve guest and employee satisfaction while maximizing 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., stewarding, banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., storeroom and purchasing).
Major Responsibilities
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Knows and implements the brand’s safety standards.
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- To conduct any other reasonable duty as directed by the management.
Minimum Qualifications
- Bachelor’s Degree or its equivalent in a related discipline.
- Minimum Experience: 5 years in a similar role in the hospitality industry.
- Relevant certification will be an added advantage.
Job Specification:
- Integrity and Loyalty
- Oral and written communication
- Excellence driven and Results-oriented
- People Management Skills
- Display positive energy and enthusiasm
- Safety awareness
- Development of subordinates
- Adaptability
- Technical/Professional knowledge
- To be able to take initiative and make decisions.
APPLY NOW
Deadline: August 28, 2021
Job Features
Job Category | Executive / Management |