Job Summary

To contribute to the production of the highest possible food quality in the delegated section at all times

  • Minimum Qualification: Diploma
  • Experience Level: Mid level
  • Experience Length: 2 years

Job Description

Job Description

Key Job Objectives
  • To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with appropriate food portion control, the departmental business plan, and the hotel’s group corporate guidelines, and service concepts. 
Detailed Roles & Responsibilities  
  • Produce The Highest Possible Food Quality Within Guidelines
  • Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation 
  • Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation 
  • Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations 
  • Adheres to Hospitality standards of food quality, preparation, recipes, and presentation 
  • Orders adequate supplies for own section, and sets up “mis-en-place” for section 
  • Supervises the proper set-up of each item on menus and insures their readiness 
  • Works with Chefs to ensure seasoning, portions, and appearance of food  
  • Stores unused food properly  
  • Ensures that food from own section is delivered on time  
  • Follows proper safety, hygiene, and sanitation practices  
  • Ensures readiness and makes priorities in case of last minute changes to reservations 
  • Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference 
  • Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required 
  • Co-ordinates job tasks with staff in own section 
  • Helps employees to achieve optimum quality 
  • Knows how to follow applicable laws regarding food safety and sanitation 
 
Health & Safety 
  • Adheres to all health, sanitation and food safety rules and regulations
  • Reports all potential and real hazards immediately 
  • Fully understands the hotel’s fire, emergency, and bomb procedures
  • Co-ordinates work, and works in a safe manner that does not harm or injure self or others
  • Anticipates possible and probable hazards and conditions to avoid mishaps
  • Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct  
  • Maintains high confidentiality in regards to guest privacy 
  • Ensures that all potential and real hazards are reported appropriately immediately  
  • Fully understands the hotel’s fire, emergency, and bomb procedures 
  • Follows emergency procedures. 
  • Works in a safe manner that does not harm or injure self or others 
  • Supports a safe hotel by applying hotel regulations, and adhering to existing laws and regulations 
  • Anticipates possible and probable hazards and conditions and notifies the Executive Chef. 

Miscellaneous 
  • Recommends better preparation procedures to Sous Chef 
  • Checks the restaurant reservations regularly 
  • Attends meetings and training required by the Sous Chef
  • Accepts flexible work schedule necessary for uninterrupted service to the food production function
  • Maintains own working area, materials and company property clean, tidy and in good shape
  • Continuously seeks to endeavour the knowledge of own job function
  • Is well updated on, and possesses solid knowledge of the following:
  • Hotel fire, bomb and emergency procedures
  • Hotel health and safety policies and procedures
  • Current licensing relating to own department
  • Restaurant corporate marketing and promotional programs 
  • Restaurant guests generating high business volume
  • Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities. 
  
Key Performance Indicators  
  • 90% Employee performance evaluation 
  • Smooth running of operations that exhibit proper planning, time management and efficient resource allocation; 
  • Overall performance; 

Working knowledge, skills, competencies and attributes 
Technical Skills 
  • Excellent oral  communication skills;
  • Attention to detail and good organisational skills;
  • Leadership qualities and Relationship Management;
  • Behavioural Skills Interpersonal skills;  
  • Conflict management and resolution;  
Qualifications and Experience:  
  • Working experience within the hospitality sector will be an added advantage. 


Share Job Post

Log In to apply now

Activate Notifications Stay productive - get the latest updates on Jobs & News
Activate
Deactivate Notifications Stop receiving the latest updates on Jobs & News
Deactivate
Abuja
| Full Time |
NGN Confidential
1mo
Abuja
| Full Time |
NGN Confidential
1mo
Abuja
| Full Time |
NGN Confidential
4w
Abuja
| Full Time |
NGN Less than 75,000
2w