Executive Chef at Olman Business Solutions (OBS) Limited

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.