Executive Chef at Olman Business Solutions (OBS) Limited

Olman Business Solution is a multidimensional consulting firm keen on providing complete management and support solutions to organizational needs in diverse industries and business sectors, for effectiveness and efficiency.

We are recruiting to fill the position below:

Job Title: Executive Chef

Location: Port Harcourt, Rivers
Employment Type: Full-time

Job Brief

• Responsible for overseeing kitchen staff and its production activities in all locations in delivering quality and exceptional food service to clients and customers.
• Duties includes training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.
• Also, directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portioning cost control, sanitation and cleanliness as required by ISO 22000:2018 Standard.

Responsibilities

• Developing unique and cuisine-appropriate menus.
• Staying current on developing trends in the restaurant industry.
• Identifying and introducing new culinary techniques.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Preparing meals and completing prep support as needed.
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Provide direction for all day-to-day operations in the kitchen across all locations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Check and maintain proper food holding and refrigeration temperature control points.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Setting and monitoring performance standards for all kitchen staff.
• Training and supervising new and existing kitchen staff.
• Trains, develops and motivates kitchen supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Provide orientation of company values, departmental processes, policies and procedures and oversee training of new kitchen employees.
• Collaborating with the Restaurant Manager to set item prices.
• Review weekly and monthly schedules to meet forecast and budget.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Monitoring inventory and purchasing supplies and food from approved vendors.

Qualification & Experience

• A good University Degree in Catering and Hotel Management.
• Degree in Culinary art and food safety certification is an added advantage.
• Food and beverage administration skills.
• Minimum of 7 years’ experience in a reputable catering/hospitality organization.
• Must be able to hold its own by being in absolute control of all kitchen affairs.
• Ability to work in a fast-paced environment.
• Ability to multitask, prioritize and manage time efficiently.
• Proficient in the use of MS Office.

Application Closing Date
18th June, 2021.