Hotel chef at Efezi Southsea Nigeria Limited

Summary

• A hotel chef plays a vital role in ensuring the culinary success of a hotel’s food and beverage operations.
• Their duties go beyond cooking and include planning, management, and supervision. 

Responsibilties
Menu Planning and Development:

• Create and update diverse, cost-effective, and appealing menus.
• Ensure menus reflect the hotel's brand, theme, and clientele.
• Consider dietary restrictions and seasonal ingredients.

Food Preparation and Presentation:

• Prepare high-quality meals that meet guest expectations.
• Maintain consistency in taste, quality, and presentation.
• Ensure dishes are visually appealing and served on time.

Kitchen Staff Supervision:

• Train, manage, and motivate kitchen staff.
• Assign tasks and oversee performance to ensure efficiency.
• Encourage teamwork and maintain discipline in the kitchen.

Inventory and Cost Control:

• Monitor stock levels and order supplies as needed.
• Control food costs through proper storage, portion control, and waste management.
• Work within budget while maintaining food quality.

Health and Safety Compliance:

• Enforce hygiene, sanitation, and food safety standards.
• Ensure the kitchen meets health inspection requirements.
• Train staff on proper safety and hygiene practices.

Collaboration with Management:

• Coordinate with hotel management on special events, promotions, or functions.
• Provide input on pricing, purchasing, and vendor selection.
• Support in achieving overall guest satisfaction.

Innovation and Creativity:

• Stay updated with culinary trends and bring innovation to the menu.
• Create signature dishes that set the hotel apart from competitors.

Guest Satisfaction:

• Engage with guests when necessary to receive feedback.
• Make adjustments based on guest preferences and complaints.

Qualifications

• Interested candidates should possess relevant qualifications with 5 years work experience.

Benefits

• Service charge – NO
• Layover - yes
• Staff meal - yes.