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  • Posted: Jun 10, 2021
    Deadline: Jun 18, 2021
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  • Olman Business Solutions (OBS) Limited is a multidimensional consulting firm keen on providing complete customized solutions to client.
    Read more about this company

     

    Executive Chef

    Location: Port Harcourt, Rivers

    Job Brief

    • Responsible for overseeing kitchen staff and its production activities in all locations in delivering quality and exceptional food service to clients and customers.
    • Duties includes training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.
    • Also, directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portioning cost control, sanitation and cleanliness as required by ISO 22000:2018 Standard.

    Responsibilities

    • Developing unique and cuisine-appropriate menus.
    • Staying current on developing trends in the restaurant industry.
    • Identifying and introducing new culinary techniques.
    • Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
    • Preparing meals and completing prep support as needed.
    • Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
    • Provide direction for all day-to-day operations in the kitchen across all locations.
    • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
    • Check and maintain proper food holding and refrigeration temperature control points.
    • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
    • Designing new recipes, planning menus, and selecting plate presentations.
    • Reviewing staffing levels to meet service, operational, and financial objectives.
    • Setting and monitoring performance standards for all kitchen staff.
    • Training and supervising new and existing kitchen staff.
    • Trains, develops and motivates kitchen supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
    • Provide orientation of company values, departmental processes, policies and procedures and oversee training of new kitchen employees.
    • Collaborating with the Restaurant Manager to set item prices.
    • Review weekly and monthly schedules to meet forecast and budget.
    • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
    • Monitoring inventory and purchasing supplies and food from approved vendors.

    Qualification & Experience

    • A good University Degree in Catering and Hotel Management.
    • Degree in Culinary art and food safety certification is an added advantage.
    • Food and beverage administration skills.
    • Minimum of 7 years’ experience in a reputable catering/hospitality organization.
    • Must be able to hold its own by being in absolute control of all kitchen affairs.
    • Ability to work in a fast-paced environment.
    • Ability to multitask, prioritize and manage time efficiently.
    • Proficient in the use of MS Office.

    Method of Application

    Interested and qualified candidates should send their CV and Cover Letter to: [email protected] using the job title as subject of the mail.

    Note: Never pay for any training, certificate, assessment, or testing to the recruiter.

  • Send your application

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