Continental / Nigerian Sous Chef at AZBIR Hotels

Job Summary

• Being organized and able to work in fast-paced, high-pressure situations is important. In the kitchen, oversees line or station cooks within a production area.

Key Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Assume the role of liaison between all departments within the culinary division and all other hotel departments.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to hyatt brand standards.
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• May manage other key culinary leadership rolls including supervisor and other less senior sous chefs.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Qualifications and Experience

• Minimum qualification: HND.
• Minimum of 2 years experience in hospitality industry.

Functional Skills and Competency Requirements:

• In-depth skills and knowledge of all kitchen operations.
• Possess strong leadership, communication, organization and relationship skills.
• Experience with training, basic financial management and customer service.
• Proficient in general computer knowledge.
• A true desire to exceed guest expectations in a fast paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Strong training and communication skills.
• Culinary education and or on the job training, hotel experience preferred.