Responsibilities
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of Customers
Improvement on quality of existing product lines, such as taste, flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods.
Check the quality of raw, cooked food products and presentation to ensure that standards are met
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Supervise and coordinate activities of cooks and workers engaged in food preparation.
Analyze recipes to assign prices to menu items, based on food, beverages and overhead costs.
Keep up to data with latest trends in the food service industry and work with the team to introduce new ideas regularly.
Ensure that the food expenditure is kept within budget in consultation with the Food and Beverages Manager.
Check the completeness of all suppliers’ deliveries.
Qualifications and Key Competencies
BSc. /HND in Hotel Management, Food Technology or related course in a recognized tertiary institution.
5 to 10 years continuous work experience in International Hotel (3- 5 Stars Hotel).
Candidates should have meticulous attention to detail
Must have experience in both African and Continental dishes
Have good verbal and written communication skills to explain ideas to other scientists, factory supervisors and operatives
Candidate must be hands on and flare in product development.
Knowledge of a range of sciences and their applications to food
Thoroughness, particularly with regard to health, safety and hygiene
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At Mamacass, our employees enjoy being part of a young dynamic organization were their skills are well leveraged. NOW IS THE TIME TO JOIN SEND CVS TO oefekpokpor@mamacassng.com
Apply via :
oefekpokpor@mamacassng.com
