Chef at Merat Hotel and Suites

Merat Hotel and Suites is located in the heart of Yola, Adamawa State. Our work environment pairs a strong commitment to excellent service and authentic experiences with an emphasis on creativity and innovation. We are dedicated to perfecting the relaxation experience through continual innovation and the highest standards of hospitality. Merat Hotel and Suites prides itself on the commitment to the Golden Rule Philosophy, and strives to provide the best possible experience for both our guests and employees.

We are recruiting to fill the position below:

Job Title: Chef

Location: Yola, Adamawa
Employment Type: Full-time

Essential Job Responsibilities
The roles and responsibilities of the Chef include but not limited to:

• Plan and execute menus that align with the hotel's culinary vision, incorporating seasonal ingredients, dietary restrictions, and guest preferences.
• Supervise and mentor kitchen staff, including cooks, sous chefs, and kitchen assistants, providing guidance, training, and feedback as needed.
• Coordinate food preparation and cooking activities, ensuring consistency, efficiency, and adherence to recipes and quality standards.
• Monitor inventory levels and order supplies, ingredients, and equipment as needed to maintain adequate stock and minimize waste.
• Ensure compliance with health and safety regulations, including proper food handling, sanitation, and hygiene practices.
• Collaborate with other hotel departments, including front-of-house staff and management, to coordinate food service and ensure guest satisfaction.
• Stay updated on industry trends, culinary techniques, and new ingredients, incorporating innovative ideas into menu development and kitchen operations.
• Manage kitchen budgets, including food and labor costs, and work to achieve financial targets while maintaining quality and guest satisfaction.
• Handle administrative tasks such as scheduling, payroll, and reporting as required.
• Lead by example, fostering a positive and professional work environment that encourages teamwork, creativity, and growth.
• Coordinate food production needs for all areas of responsibility.
• Insure the production of consistently high-quality food.
• Maintain and evaluate existing concepts and develop creative new food concepts which ensure the highest quality food and profitability.
• Closely supervise production to avoid potential waste of food and labor, loss of quality, etc.
• Conduct daily inventory of all fresh foods
• Issue recipe cards and use records for individual kitchen workstations to verify inventories
• Prepare written estimates of food production needs:
• Supervise preparation of orders to purchase future food stuffs.

Knowledge and Experience
Ideal candidate will have:

• Culinary degree or equivalent training and certification preferred.
• A minimum of 5 years proven experience as a chef in a hotel, restaurant, or similar high-volume establishment.
• Strong leadership and management skills, with the ability to inspire and motivate a diverse team.
• Extensive knowledge of culinary techniques, cuisines, and ingredients, with a focus on quality and creativity.
• Excellent organizational and problem-solving abilities, with a keen attention to detail.
• Ability to work efficiently under pressure and handle multiple tasks simultaneously.
• Excellent communication and interpersonal skills, with the ability to interact effectively with staff, guests, and vendors.
• Availability to work evenings, weekends, and holidays as needed.
• Knowledge of health and safety regulations and best practices in food service.

Application Closing Date
24th April, 2024.