Monday, 20 March 2017

VACANCY: EXECUTIVE CHEF AT IBIS HOTEL

March 20, 2017
JOB TITLE: EXECUTIVE CHEF

LOCATION: LAGOS


JOB DESCRIPTION
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 hotel.
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 replacement to fill gaps.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Actively involved 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 right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with Health laws and hotel standards.
Coordinates with the purchase department for 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 staffs.
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.
Frequently review finished products for quality and presentation before the orders are send to guest.
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 Standard and Management Policy.

REQUIREMENTS
Minimum of High School diploma
Not less than 2 years’ experience in a supervisory capacity in a hotel.
Proven training skills
Must be able to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work well with limited supervision.

TO APPLY

Interested and qualified candidates should send their CV's to h6708-hr@accor.com with the job title as subject of the mail.




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