Executive Chef at Leventis

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