Jobs at Ibis Lagos Airport Hotel

Location: Ajao Estate, Lagos

Responsibilities

• Helps provide smooth running services and a high standard of production by managing his/her section
• Works autonomously to produce dishes in compliance with cooking instructions
• Supervises the commis chefs' work
• Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior
• Adopts appropriate All Seasons service-oriented behaviors and attitudes, focusing on the brand's guiding principles of Simplicity, Quality, Sociability & Interactivity
• Leads the team under his/her responsibility and creates a good working atmosphere
• Organises and supervises the work carried out by commis chefs and apprentices operating in his/her section
• Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation
• Trains commis chefs, apprentices and interns to a high standard
• Attends meetings and briefings for kitchen staff
• Maintains good working relationships with the other hotel departments
• Informs and listens to, consults and involves the team in the life of the hotel and network, allocating responsibility as appropriate
• Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

Qualifications and Requirements

• Vocational Certificate or Diploma in Catering & Hotel Management or similar field
• Minimum of 5 years working experience in similar role
• A thorough and organised approach to work
• Excellent personal hygiene
• Team leader
• Attention to detail and quality
• Adaptability.

Benefits

• Attractive Salary: Our goal is to acknowledge our employees' skills and performance, while at the same time respecting the principles of fairness and non-discrimination.
• Regular Support: Meeting in a calm setting, conducting an appraisal, and setting targets is a valuable process, both for managers and employees. Several meetings or discussions are held throughout the year to facilitate dialogue and motivate teams.
• Wellness for all: With operations over 63 countries, we strive to ensure the well-being, health, and safety of all our teams. Accor is extremely attentive to its employees and their loved ones.

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Location: Ajao Estate, Lagos

Responsibilities

• Organizes and supervises food preparations in line with the occupancy and consumption forecasts
• Prepares dishes and/or supervises preparation
• Supervises the different sections of the kitchen: production of hot and cold dishes, dishwashing, etc
• In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
• Oversees the whole work shift, ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc
• Coordinates with the restaurant serving staff in order to ensure smooth running service
• Ensures that all information is duly passed on to the applicable departments
• In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants, and "Seminars and meetings" services
• Supervises the staff restaurant and stewarding service
• Keeps up-to-date with changes in culinary trends
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff
• Optimizes sales by meeting guests' wishes, while respecting brand guidelines
• Manages stocks and supplies
• Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts and are compliant with labour legislation
• Respects the productivity ratios as budgeted
• Carries out inventories, inputs data and explains consumption differences

Qualification and Requirements

• Vocational certificate or diploma in professional cuisine
• 8 to 10 years of experience
• Significant managerial experience
• Perfect knowledge of HACCP guidelines
• Computer literate (Windows environment)
• Attention to cleanliness and hygiene
• Excellent management skills
• A thorough and organised approach
• Good training and knowledge transfer skills
• Copes well under stress

Benefits

• Attractive Salary: Our goal is to acknowledge our employees' skills and performance, while at the same time respecting the principles of fairness and non-discrimination.
• Regular Support: Meeting in a calm setting, conducting an appraisal, and setting targets is a valuable process, both for managers and employees. Several meetings or discussions are held throughout the year to facilitate dialogue and motivate teams.
• Wellness for all: With operations in over 63 countries, we strive to ensure the well-being, health, and safety of all our teams. Accor is extremely attentive to its employees and their loved ones.