Chef at Management Alternatives Limited

Code:                    RP/HC/102

Department:         Food and beverages

Reports To:          Operations Manager (OM)

SUMMARY
Under the supervision of the Operations Manager the Chef will be totally responsible to direct the preparation, seasoning, and cooking of all foods in the hotel.

ESSENTIAL DUTIES AND RESPONSIBILITIES Include the following. Other duties may be assigned.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Responsible for preparing, cooking, garnishing, and presentation of food.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Liaise with the operations manager to discuss menus for special occasions such as weddings, parties, and banquets.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of kitchen assistant and sales person in the restaurant
• 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.
• Check the quantity and quality of received products from vendors.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments

SUPERVISORY RESPONSIBILITIES
Supervision of kitchen assistant and restaurant sales person

QUALIFICATIONSKnowledge, skill, and/or ability required.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required

• Excellent interpersonal and communication skills
• High hygienic standards
• Ability to work as part of a team while also using his/her own initiative
• Excellent customer service skills and friendly personality
• Ability to work under pressure
• Considerable knowledge of how to prepare most Nigerian dishes
• Ability to prepare intercontinental dishes will be an added advantage

EDUCATION and/or EXPERIENCE

• Minimum qualification of ND or NCE
• At least 2 years work experience