JOB SUMMARY
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., meetings, room service, restaurants, and bar/lounge) and all support areas (e.g., dish room, store room and purchasing) as applicable
Leads kitchen management team. Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory. Manages the performance, and daily activities of the culinary staff. Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Manages all phases of food purchasing, receiving and cost control. Partners with Senior Management to develop special menus, items and presentations. Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.
CANDIDATE PROFILE
PREREQUISITES:
Strong managerial skills including revenue and performance management, ability to appropriately assign or delegate work and authority to others in the accomplishment of goals. And provide coaching, advice and assistance as required.
Available to work when needed, including weekends, holidays, and nights.
EDUCATION:
A university degree or diploma in Culinary Arts, Restaurant and Hotel management or a related field with experience in culinary, food and beverage, or related professional area.
EXPERIENCE:
At least 4 to 6 years experience in the hospitality industry, with significant luxury and international experience. And at least 2 years of experience as Executive Chef or Food & Beverage M.
CORE WORK ACTIVITIES
· Assists Food & Beverage Director with daily F&B Operations
· Leads Kitchen Operations for Property
· Leads kitchen management team.
· Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory.
· Manages the performance, and daily activities of the culinary staff.
· Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.
· Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions.
· Manages all phases of food purchasing, receiving and cost control.
· Partners with Senior Management to develop special menus, items and presentations.
· Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.
· Verifies that the culinary staff performs according NAFDAC and sanitation guidelines.
· Performs and executes cooking shows for guest audiences on special occasions.
· Partners with Restaurant leadership to develop and execute marketing of the F&B outlet.
· Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
· Interacts with guests and sales leadership in order to promote guest satisfaction.
· Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrating honesty/integrity; leading by example.
· Encourages and builds mutual trust, respect, and cooperation among team members.
· Serves as a role model to demonstrate appropriate behaviors.
· Ensures property policies are administered fairly and consistently.
· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
· Establishes and maintains collaborative relationships with employees and ensures employees do the same within the team.
· Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
· Supervises and coordinates activities of cooks and workers engaged in food preparation.
· Demonstrates new cooking techniques and equipment to staff.
Culinary Standards and Responsibilities
· Collaborates with owners and management in menu development.
· Monitors the quality of raw and cooked food products to verify that standards are met.
· Determines how food should be presented, and create decorative food displays.
· Recognizes superior quality products, presentations and flavor.
· Verifies compliance with food handling and sanitation standards.
· Follows proper handling and right temperature of all food products.
· Verifies employees maintain required food handling and sanitation certifications.
· Maintains purchasing, receiving and food storage standards.
· Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
· Works with owners and management to develop and implement guidelines and control procedures for purchasing and receiving areas.
· Establishes goals including performance goals, budget goals, team goals, etc.
· Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
· Manages department controllable expenses including food cost, supplies, uniforms and equipment.
· Participates in the budgeting process for areas of responsibility.
· Knows and implements the brand's safety standards.
Providing Exceptional Customer Service
· Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
· Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
· Manages day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis.
· Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
· Interacts with guests to obtain feedback on product quality and service levels.
· Responds to and handles guest problems and complaints.
· Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
· Creates guidelines so employees understand expectations and parameters.
· Verifies employees receive on-going training to understand guest expectations.
· Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Managing and Conducting Human Resources Activities
· Interviews, selects and trains employees upon Owner/Manager approval
· Appraises employee's productivity and efficiency for the purpose of recommending promotions or other changes in status
· Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
· Ensures employees are treated fairly and equitably.
· Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
· Administers the performance appraisal process for direct report managers.
· Provides for the safety and security of the employees or the property
· Monitors employee attendance and records absences/tardiness.
· Helps direct supervisors to achieve their own development goals.
· Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
· Observes service behaviors of employees and provides feedback to individuals and or managers.
· Manages employee progressive discipline procedures for areas of responsibility.
· Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
Additional Responsibilities
· Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and s
Job Types: Full-time, Permanent
Salary: ₦80,000.00 - ₦150,000.00 per month
Ability to commute/relocate:
- Enugu: Reliably commute or planning to relocate before starting work (Required)
Experience:
- professional cooking: 5 years (Required)
License/Certification:
- Food safety and handling Certification (Required)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
- Overnight Shift (Preferred)
