Executive Chef

Urban Health

Food Services & Catering

Hospitality & Hotel NGN 150,000 - 250,000 Negotiable Plus Commission
1 month ago

Job Summary

Our Restaurant is looking to add an Executive Chef to our team. Responsibilities may include training and development of kitchen staff, quality assurance checks, assistance in menu development and execution. Must have experience in cost controls and take full ownership and responsibility for all culinary operations.

  • Minimum Qualification:Vocational
  • Experience Level:Senior level
  • Experience Length:5 years

Job Description/Requirements

Responsibilities:

  • Leads and manages culinary services
  • Maintains the highest professional food quality and sanitation standard
  • Develops and plans menus considering members, guests, marketing conditions, costs, and other applicable factors and oversees its execution
  • Plans, coordinates, and oversees special events
  • Develops and monitors culinary and labor budget
  • Recruit hires, and trains all kitchen staff
  • Establishes controls to minimize food and supply waste
  • Executes special projects as assigned, including staff on Duty responsibilities as needed
  • Supervises Cooks and oversees the supervision of production
  • Safeguards all food preparation by implementing training to increase staff’s food handling knowledge and maintains “A” Health Scores
  • Prepares, manages, coordinates, and adheres to the food and beverage operating and capital budgets
  • Attends all food and beverage leadership meetings as directed
  • Conducts regular department staff meetings and training
  • Administers schedules, employee performance evaluations, coaching, and counseling sessions as needed
  • Works a variety of shifts, as required, including nights, weekends, and holidays
  • Complies with, reviews, and updates departmental policies and procedures and submits them for approval to the General Manager.


Requirements:

  • Culinary degree or certificate from an accredited Culinary Institute or equivalent.
  • A minimum of 5 years of proven culinary experience in a leadership or management position with a proven track record as a manager in the hospitality industry.
  • Must demonstrate an advanced understanding of culinary arts, restaurant management, and public relations.
  • Ability to work independently and able to handle multiple priorities/projects at the same time. Must be punctual, reliable, and conscientious. Basic computer skills, MS Office suite including Word, Excel, and Outlook.

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