Hotel Executive Chef at Efezi Southsea Nigeria Limited

Description

• An Executive Chef is the head of the kitchen in a hotel or restaurant and is responsible for managing all kitchen operations, food preparation, and kitchen staff while ensuring high-quality meals and hygiene standards.

Main Roles 

• Kitchen Management: They supervise all kitchen activities and ensure smooth daily food production and service.
• Menu Planning and Food Preparation: The executive chef designs menus, creates recipes, and ensures meals are prepared to high standards in taste and presentation.
• Supervision of Kitchen Staff: They manage chefs, cooks, bakers, stewards, and kitchen assistants by assigning duties and monitoring performance.
• Food Quality Control: They ensure all food served is fresh, safe, hygienic, and meets the hotel’s quality standards.
• Inventory and Cost Control: Executive chefs monitor food supplies, reduce waste, control kitchen costs, and manage the purchasing of ingredients and equipment.
• Training and Staff Development: They train kitchen staff on cooking techniques, food safety, hygiene, and proper kitchen procedures.
• Health and Safety Compliance: They ensure the kitchen complies with food safety regulations and cleanliness standards.
• Coordination with Management: They work with hotel management and the food & beverage department to improve guest satisfaction and profitability.

Requirements

• Interested candidates should possess relevant qualifications and must be Yola Residents only.