Job Summary
A Four Star Boutique Hotel in Ikoyi, Lagos, is seeking to employ the services of an experienced Sous Chef/Chef:
Minimum Qualification:
Vocational
Experience Level:
Mid level
Experience Length:
6 years
Job Description
Job title and overview:
Liaise with the F&B Manager to plan menus considering probable number of
guests, health and wellness conditions, popularity of various dishes and
beverages.
Oversee cooking - check methods of food preparation and
cooking, sizes of portions, and garnishing of foods by tasting.
Maintain high standards of hygiene, and handling food &
beverage deliveries.
Provides leadership in culinary production, operations and procurement.
Develop culinary team members through appropriate coaching, training and mentoring.
Provide leadership and guidance to kitchen team in the preparation
and serving of high quality and great tasting meals.
· Assists the F&B Manager with the management of the food outlet and maintain the highest
levels of food service and quality for F&B Department.
Assist in the implementation and monitoring of sanitation and cleaning schedules.
Assist in Monitoring food quality and react quickly to complaints and resolve any
issues to guest satisfaction.
Ensure acceptable delivery times for orders and ensure utilization of checklists for consistency in quality and
service delivery
Hands-on-experience of preparing fresh and healthy food on a cook to order basis within a
hotel/restaurant background.
Absolute eyes for detail, creativity and passionate about food quality.
Adhere to the up to date version of the Kitchen Procedure Manual and ensure compliance.
Assist in training new hires, pertaining to all aspects and
functions of the kitchen.
Taste and visually inspect all prepared food made in the
kitchen.
Ensure that food, garnishes, and plate presentations are adhered
to standard, amongst others.
Role deliverables:
Key deliverables include:
Creativity in relation with healthy food preparation in order
to exceed guests’ satisfaction.
Ability to maintain a kitchen budget.
Candidate requirements:
Experience required - A minimum of 6 years’ experience in:
· Menu planning, creative and innovative culinary skills and excellent preservation/treatment
of food items.
· Abreast with latest trends in food, so as to regularly provide appealing menu to
customers thereby increasing the client base.
· Maintain superior quality control.
Education/qualification requirements
Certificate in arts or pastry school or restaurant management institution or
Reasonable years work experience and training with creative and management ability.
Personal attributes required:
A strong passion for cooking
Must be able to work in a fast paced
environment to perform duties under pressure and meet deadlines in a
timely manner.
Excellent written and verbal communication skills.
Demonstrate accuracy and thoroughness, and exhibit sound judgment.
Ability to deliver superior and consistent guest experience through food preparation, service
standards and kitchen staff training.
Manage competing demands and able to deal with frequent change, delays, or unexpected events.
Attention to detail and a commitment to high standards of delivery.
Excellent organisational skills and ability to improve and promote quality.
Self motivated and exhibit calmness under pressure, with a flexible approach.
Strong commitment to team work and supporting the wider objectives of the Company.
Only Candidates with the required qualification, experience and attributes will be considered.
