Executive Chef Job at Vanilla Star Restaurant Nigeria

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Job Title: Executive Chef

Job ID: 4510581

Location: Abuja  Nigeria

Compensation: 2000 USD

Organisation: Vanilla Star Restaurant (Nigeria)

Job Description: – A 5* Restaurant is looking for an Executive chef to run the kitchen. – Main Purpose of Job Directly responsible for the production, preparation and quality of all food services.

General Kitchen & Staff Management:

1.   Ensure the efficient and smooth running of the kitchen.

2.   Promote and maintain good working relationships throughout the catering team.

3.   Manage the day-to-day activities of the Shift Leaders, commis chefs, general assistants and kitchen porters with particular attention to the allocation of their duties and specific tasks.

4.   Prepare and distribute duty rotas for staff teams, taking into account planned activities and any staff absence. Ensure that rotas are clearly displayed and manage any necessary changes.

5.   Work with the General Manager and Line Manager to recruit, train and develop staff to achieve high standards of quality food production by teaching new skills, emphasising the importance of presentation, developing new dishes and garnishes.

6.   Carry out, monitor and ensure effective recording of staff training.

7.   Undertake a mentoring and coaching role to support the development of all members of the catering team.

8.   Undertake induction training for all new staff in the department.

9.   Monitor performance within the department and participate in annual appraisal process in liaison with the General Manager.

10.   Undertake training as agreed to enhance and improve personal skills and knowledge.

Food Purchasing & Cost Control:

1.   Manage and control daily food costs to ensure that food production is achieved within budgetary limits on the production of all dishes. Work with the General Manager to ensure that the agreed budget for the department is adhered to.

2.   Ensure that details of all orders are recorded according to set procedures.

3.   Ensure that stock levels are kept at agreed levels so that groceries are fresh and frozen products are used quickly and rotated in a systematic way

4.   Check deliveries on receipt ensuring that faulty items are returned, ensuring that the relevant paperwork is received and processed. Issues items to kitchen team as required.

5.   Ensure that an effective stock rotation procedure is adhered to at all times and assist in the monthly stocktake with the Accountant and Store Keeper.

Quality Control:

1.   Demonstrate and maintain high standards of cooking to meet and exceed customer and Foundation expectations.

2.   Ensure that high levels of customer service are maintained at all times.

3.   Wherever possible ensure that products available from Vanilla are utilised and promoted within the Dining Room.

Menu Planning & Food Production:

1.   Produce and present food in conjunction with the kitchen team, keeping abreast of current trends and wherever possible exceeding customer expectations.

2.   Cost all menus and special events requirements using the most up-to-date ingredient costs and according to agreed formula.

3.   Manage the production and planning of dishes in accordance with agreed procedures based on an analysis of customer numbers.

4.   Ensure that the duties allocated to team members are rotated to enable staff to become competent in all sections of the kitchen.

5.   Take action to minimise wastage at all stages of food production implementing controls, keeping records and making reports as required.

6.   Take responsibility for the management and supervision of the wash up area and the staff duties required to operate this area.

7.   Instil into the kitchen a culture of essential hygiene practices connected with storage, cooking and storage of food; the importance of clean, tidy and hygienic working practice such as use of knives, chopping boards, table surfaces etc. Lead     by example in observing the rules concerning personal hygiene and appearance.

Health & Safety:

1.   Monitor all activities in line with the Hazard Analysis Critical Control point approach.

2.   Ensure compliance with all food hygiene regulations are adhered to within the kitchen environment in accordance with Health & Safety regulations.

Essential Requirements:

•   Relevant experience in a catering environment.

•   A passion for high quality food and food service.

•   Intermediate/Advance Food Hygiene Certificate.

•   A highly motivated leader, able to demonstrate strong organisational and management skills.

•   Experience in a similar environment.

•   Experience of function catering.

•   Ability to recognise potential problems and identify and carry through effective solutions.

•   Advanced knowledge of handling and operation of equipment including knives.

•   Experience of budget management.

•   Experience of developing and adapting staff rotas.

•   Experience of sourcing and purchasing cost effective supplies.

•   Good working knowledge of health and safety procedures.

•   Good working knowledge of current food trends and special dietary requirements.

•   Attention to detail.

•   An effective team player.

•   A flair and passion for food.

•   Ability to communicate at all levels.

•   Ability to demonstrate effective commercial and people management skills.

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