Executive Chef

Responsibilities:

• Oversee the day–to–day running of the kitchen in the restaurant including managing the kitchen staff.
• Assist in Planning menus.
• Budgeting and inventory.
• Menu creation and pricing.
• Purchasing of cooking ingredient and utensils.
• Ensure quality control (QA).
• Safety and infection control.
• Ensure the meals are cooked and seasoned according to the customer’s dietary requirement.
• Manage overall direction, coordination, and evaluation of food preparation, production, and processing.
• Watch all activities and food preparation with any staff that would assist in the kitchen.
• Supervise the preparation of the food for its garnishing and presentation, as well as, the seasoning for a perfect taste.
• Order food or kitchen supplies and provides cost estimates to the employer.
• Have knowledge of the customer and personal service in order to achieve customer satisfaction.
• Be current on public safety and security.
• Coach and develop other staff in the kitchen to improve their skills.
• Identify cost reduction opportunities to obtain the best price and analyze market and delivery trends.
• Identify areas for improvement.       

Requirements:

• Minimum academic qualification of OND in any related field.
• Minimum of 2 years of working experience as a chef.
• Must have some level of catering qualification is highly desirable.
• Culinary degree in addition to an apprenticeship is an added advantage.
• Must be good in Spoken English.
• Candidate must pass background check which includes providing 3 guarantors and 3 referees.
• Excellent negotiation and pricing skills.
• Time-Management, skill.
• Active listening, judgment, and decision-making skills.
• Monitoring, coordinating, and effectively speaking to others.
  
• Customer experience.