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  • Chef de-Parte at Amber Residence Limited

  • Posted on: 3 June, 2019 Deadline: 10 June, 2019
  • View Jobs in Hospitality View All Jobs at Amber Residence Limited
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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.

    Chef de-Parte


    Industry: Hospitality/Leisure
    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: Using the "Job Title" as the subject of the mail.

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