Confectionery Role in the Hospitality Industry Via Afm Recruit

Job description: Afmrecruit is a recruiting based in Lekki   phase 1. We are recruiting for the post a continental chef for a good client of ours who are into hospitality.

Job summary:

• Should have 6 to10 years of experience of handling & cooking of food, Masters in Italian, Mexican, French, American, Continental and Mediterranean cuisine.
• Direct the preparation, seasoning, and cooking of salads, soups, vegetables, 
  or other foods. Plan and price menu items, orders supplies, and keep records and accounts.
• Supervises and participate in cooking and baking and the preparation of foods.
• Must participate in checking of all purchased supplies for quality and account for each delivered item.
• Menu planning, menu development, cost effective, Budgeting, hygiene maintain.
• Monitor quality standards of products in hotel with team member, team leaders, banquet managers, to take corrective action when necessary to ensure concept statement and standard of operation are maintained to agreed standards.
• Establishes, implement and control performance so as to achieve the highest possible hygiene standards, minimize operating equipment breakage & streamlined & efficient resource and equipment flow.
• Be demanding and critical when it comes to food qualities and service standards.
• Preparation and regular update of food and beverage production budget and ensure targets are met and costs are effectively controlled.
• Motivate and develop a positive culinary team.
• Ensure all kitchens are managed efficiently according to established concept statements and brand standards.

Industry:   FMCG / Foods / Beverage

Functional Area:  Hotels, Restaurants

Role Category: Food & Beverage

Role: Executive Sous Chef/Chef De Cuisine

go to method of application »

Job description: Afmrecruit is a recruiting based in Lekki   phase 1. We are recruiting for the post a continental chef for a good client of ours who are into hospitality.

Job summary:

• Should have 6 to10 years of experience of handling & cooking of food, Masters in Italian, Mexican, French, American, Continental and Mediterranean cuisine.
• Direct the preparation, seasoning, and cooking of salads, soups, vegetables, 
  or other foods. Plan and price menu items, orders supplies, and keep records and accounts.
• Supervises and participate in cooking and baking and the preparation of foods.
• Must participate in checking of all purchased supplies for quality and account for each delivered item.
• Menu planning, menu development, cost effective, Budgeting, hygiene maintain.
• Monitor quality standards of products in hotel with team member, team leaders, banquet managers, to take corrective action when necessary to ensure concept statement and standard of operation are maintained to agreed standards.
• Establishes, implement and control performance so as to achieve the highest possible hygiene standards, minimize operating equipment breakage & streamlined & efficient resource and equipment flow.
• Be demanding and critical when it comes to food qualities and service standards.
• Preparation and regular update of food and beverage production budget and ensure targets are met and costs are effectively controlled.
• Motivate and develop a positive culinary team.
• Ensure all kitchens are managed efficiently according to established concept statements and brand standards.

Industry:   FMCG / Foods / Beverage

Functional Area:  Hotels, Restaurants

Role Category: Food & Beverage

Role: Executive Sous Chef/Chef De Cuisine

go to method of application »

Job description: Afmrecruit is a recruiting based in Lekki   phase 1. We are recruiting for the post a continental chef for a good client of ours who are into hospitality.

Job summary:

• Should have 6 to10 years of experience of handling & cooking of food, Masters in Italian, Mexican, French, American, Continental and Mediterranean cuisine.
• Direct the preparation, seasoning, and cooking of salads, soups, vegetables, 
  or other foods. Plan and price menu items, orders supplies, and keep records and accounts.
• Supervises and participate in cooking and baking and the preparation of foods.
• Must participate in checking of all purchased supplies for quality and account for each delivered item.
• Menu planning, menu development, cost effective, Budgeting, hygiene maintain.
• Monitor quality standards of products in hotel with team member, team leaders, banquet managers, to take corrective action when necessary to ensure concept statement and standard of operation are maintained to agreed standards.
• Establishes, implement and control performance so as to achieve the highest possible hygiene standards, minimize operating equipment breakage & streamlined & efficient resource and equipment flow.
• Be demanding and critical when it comes to food qualities and service standards.
• Preparation and regular update of food and beverage production budget and ensure targets are met and costs are effectively controlled.
• Motivate and develop a positive culinary team.
• Ensure all kitchens are managed efficiently according to established concept statements and brand standards.

Industry:   FMCG / Foods / Beverage

Functional Area:  Hotels, Restaurants

Role Category: Food & Beverage

Role: Executive Sous Chef/Chef De Cuisine