25 May
2023
Full-Time Hotel Executive Sous Chef – Aba
Job Description
The Executive Chef is in charge of the main kitchen, banquets, and culinary employees in these areas. The Executive Chef is in charge of setting a good example and growing their personnel as assets to the restaurant. They oversee food preparation, production, and control for all food outlets and banquet facilities, ensuring that the kitchen produces fresh, attractive, and appropriately flavored items while keeping food prices in mind.
Job Title : Hotel Executive Sous Chef
Location : Aba, Abia, Nigeria
Salary : $ 28.58 per hour.
Company : Nomo SoHo
Job Type : Full-Time
Qualifications:
- Staff accountability improves customer service. Make sure employees know their limits. Educate your staff on how to serve visitors.
- Communicate the significance of safety protocols, including procedure codes, assuring staff comprehension, and monitoring safety processes and procedures.
- Occupational and environmental safety rules must be adhered to in all kitchen and culinary operations. To ensure the safety of employees, adhere to all applicable policies as well as all applicable laws and regulations.
- Costing, controls, and compliance Menus and inventory Expect good service and meal quality.
- Cooking is a part of the Execution Framework. Proper preparation, production, presentation and serving of food are all part of the job. Supervises the kitchen staff to ensure food safety and quality. Culinary and kitchen staff are supervised by this individual. It lays down exactly what has to be done and how. Boost morale among staff. Hold daily team meetings. Maintain training records, checklists for starting and ending shifts, and performance metrics. Multitasking and simplicity are a requirement.
- Efficiency: Follow the daily menu to execute and provide food line items. At all times, keep Aramark’s menu and food quality up to par. Full compliance with Operational Excellence fundamentals: waste control, consistent menus, recipes, and ingredients, and labor needs. Implement a strict vendor selection procedure that ensures you are only working with pre-screened companies. Expertise and practical experience with the Food Framework. Verify anticipated food consumption for orders and transactions. Keep your equipment in good working order.
- Oversees the development and operation of an information system for tracking and recording food and supply costs and current inventory, monitoring spending in respect to budget objectives, forecasting future purchase and storage requirements, and assisting in budget planning and preparation.
- Control the variables that impact your bottom line. All significant kitchen and restaurant operational costs are the responsibility of the manager. Decide on profit margins and track the company’s progress against them, Include production planning and controls in the day-to-day management of food supply
- Company relations, equal employment opportunity and civil rights are just a few of the many responsibilities that fall within the purview of administration. They also take care of employee grievances.
- Food product development and improvement is a responsibility of this position. Do what is necessary to keep up with changing market conditions and to anticipate the wants of your visitors. Make suggestions for improvements to the food item. Develop new items and menu ideas based on data gathered from market research..
Skills:
- Ability to interact well with others and successfully solve problems training and supervision experience working in both the kitchen and the service line of a restaurant An outstanding work attitude that is punctual, reliable, cooperative, and focused on the success of the team.
- Before, you’ve managed team members in a proactive way, A nutrition background is preferable, Must be able to pass a drug test and a check of your background.
- High school diploma or GED, 6 years of experience in cooking, food and beverage, or a related field, 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related field; 4 years of experience in cooking, food and drinks, or a related field
- Chef may be used to build marketing strategies and promotional menu items that will increase sales in the primary language(s) of the workplace. Must have a positive frame of mind and participate in the hotel’s Leadership Committee as a member.
- For the last two years, I’ve been an Executive Chef. Accomplished chef with a strong foundation in the culinary arts and a proven track record of remaining current.