Hotel Executive Chef at Janchine Nigeria Limited

Job Description

• As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst his or her teams ensuring that the work progresses as it should within the time available
• To prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times

Responsibilities

• To ensure that production is correctly executed and that products comply with the technical sheets
• To ensure the quality levels of products and services
• To manage his or her staff: training, motivating and structuring the team. He or she also ensures a good working atmosphere
• To provide rigorous management: controlling raw material stocks, especially in terms of their cost

Requirements/Skills

• Cooking skills: the ability to adapt your cooking style to your local environment
• Using the Windows environment
• The ability to manage a profit centre: stock, cost prices, orders etc
• The ability to manage a team: supervision, training, motivation, delegation
• Self-control
• Team leadership
• Good relationship skills
• Organisation and thoroughness
• Creativity
• Teaching skills
• Physical and mental resilience

Qualifications

• From CAP (City & Guilds)/BEP (Technical School Certificate) in cooking 3 / 4 years further education, Post-graduate qualification in cooking
• Must be dual-skilled as manager and chef
• Significant previous experience of managing a team in a similar environment

go to method of application »

Job Description

• As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst his or her teams ensuring that the work progresses as it should within the time available
• To prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times

Responsibilities

• To ensure that production is correctly executed and that products comply with the technical sheets
• To ensure the quality levels of products and services
• To manage his or her staff: training, motivating and structuring the team. He or she also ensures a good working atmosphere
• To provide rigorous management: controlling raw material stocks, especially in terms of their cost

Requirements/Skills

• Cooking skills: the ability to adapt your cooking style to your local environment
• Using the Windows environment
• The ability to manage a profit centre: stock, cost prices, orders etc
• The ability to manage a team: supervision, training, motivation, delegation
• Self-control
• Team leadership
• Good relationship skills
• Organisation and thoroughness
• Creativity
• Teaching skills
• Physical and mental resilience

Qualifications

• From CAP (City & Guilds)/BEP (Technical School Certificate) in cooking 3 / 4 years further education, Post-graduate qualification in cooking
• Must be dual-skilled as manager and chef
• Significant previous experience of managing a team in a similar environment

go to method of application »

Job Description

• As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst his or her teams ensuring that the work progresses as it should within the time available
• To prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times

Responsibilities

• To ensure that production is correctly executed and that products comply with the technical sheets
• To ensure the quality levels of products and services
• To manage his or her staff: training, motivating and structuring the team. He or she also ensures a good working atmosphere
• To provide rigorous management: controlling raw material stocks, especially in terms of their cost

Requirements/Skills

• Cooking skills: the ability to adapt your cooking style to your local environment
• Using the Windows environment
• The ability to manage a profit centre: stock, cost prices, orders etc
• The ability to manage a team: supervision, training, motivation, delegation
• Self-control
• Team leadership
• Good relationship skills
• Organisation and thoroughness
• Creativity
• Teaching skills
• Physical and mental resilience

Qualifications

• From CAP (City & Guilds)/BEP (Technical School Certificate) in cooking 3 / 4 years further education, Post-graduate qualification in cooking
• Must be dual-skilled as manager and chef
• Significant previous experience of managing a team in a similar environment