Chef de-Parte at Amber Residence Limited
Posted on: 3 June, 2019
Deadline: 10 June, 2019
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Amber Residence situated in the Highbrow area of GRA Ikeja, Lagos is an ideal place for holiday and business travelers who are wishing for a serene and quiet environment. It offers access to a wide range of attractions and facilities, providing guests with comfort and convenience.
Specialization: Hospitality / Leisure / Travels and Administration & Office Support
Company Activities: Hospitality
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible to supervise junior chefs.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Carry out any other duties as required by the Executive chef.
Qualifications and Requirements
- Minimum of OND in Hotel/Catering Management
- At least five (5) years practical experience in the hospitality industry
- Specialize on both local and intercontinental dishes
- Must have sound knowledge of food products
- Must have refined skills in public relations
- Excellent communication and interpersonal skills
Method of Application
Interested and qualified candidates should forward their Resumes & Application Letters to: firstname.lastname@example.org Using the "Job Title" as the subject of the mail.
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