EXECUTIVE CHEF

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.

Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Duties and Responsibilities

Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

Teach preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine.

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 replacement to fill gaps.

Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilize interpersonal and communication skills to lead, influence and manage kitchen staff.

Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

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

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

Actively involve in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

Determine how food should be presented and create decorative food displays.

Recognizes superior quality products, presentations and flavour.

Ensure compliance with food handling and sanitation standards.

Follow proper handling and right temperature of all food products.

Ensure all equipment in the kitchen is properly maintained and in working order.

Coordinate 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.

Ensure all kitchen employees maintain required food handling and sanitation certificatioguest

Actively respond to and handles guests complaints.

Discuss daily food cost reports with key kitchen and F&B team members.

Review weekly and monthly schedules to meet forecast and budget.

Attend the daily morning meetings and other administrative sessions.

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

Job Type: Full-time

Pay: From ₦250,000.00 per month

Ability to commute/relocate:

• Lagos: Reliably commute or planning to relocate before starting work (Required)

Education:

• Post-secondary (technical & vocational) (Required)

Experience:

• Culinary: 5 years (Required)

Language:

• English (Required)

License/Certification:

• Culinary Certification (Required)

Information :

• Company : Prime Watermark Consulting
• Position : EXECUTIVE CHEF
• Location : Lagos
• Country : NG