JOB TITLE: EXECUTIVE CHEF
To ensure the production of high quality of food
To ensure the maximization of profitability of food and controlling costs and expenses
To maintain the food cost of sales
Identifying any problems that arise in the kitchen as well as resolving them quickly.
Ensures disciplinary procedures and documentation are completed according to hotel
operational Standard and Management Policy.
REQUIREMENT AND SCOPE OF WORK
Minimum of 5 years’ experience in similar role
Maximum degree in HND/B.SC in related field
Must be between 38-45 years
Purchasing high quality products
Analyzing and testing new products
Follow up of daily market produce
Controlling proper storage of food, Development of new recipe and Production of high-quality food
Random, regular checkup of all areas to ensure proper sanitation and hygiene
Checking all food ingredients from the supplier at receiving bay
Maximizing the productivity of kitchen staff through proper supervision including chefs,
cooks, culinary assistants, apprentices, sous chefs, and even dishwashers
To ensure guest’s satisfaction in all food outlets
Interested candidate should send CV to email@example.com and use the Job title as the subject of the mail.
To apply for this job email your details to firstname.lastname@example.org