Description:
ESSENTIAL 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 replacement 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 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 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.
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
JOB REQUIREMENT
Applicant must possess a minimum of BSc in Culinary science or any related field.
Applicant must posses about 6 years minimum experience in an executive kitchen position.
Appropriate personal qualities, practical experience and business acumen are generally regarded as being just as important as academic qualifications. Gaining practical hotel, catering, restaurant, or customer service work experience is essential.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
Excellent customer service skills
Commercial awareness
Must possess culinary creativity
Strong knowledge of local, state and federal food sanitation regulations
Comfortable providing direction and supervision to kitchen staff
Must be dual skilled as a manger and chef
Applicant Must be resident in Imo State
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