Executive Chef (Expatriate) at Purplesmith Consulting

Purplesmith Consulting is a recruitment agency, Human Resources Services and Business Consulting Firm.

We are recruiting to fill the position below:

Job Title: Executive Chef (Expatriate)

Location: Abuja (FCT)
Employment Type: Full-time

Responsibilities
Menu Development and Planning:

• Design and develop menus that cater to diverse guests, keeping in mind local tastes, seasonal ingredients, and dietary restrictions.
• Innovate new recipes and update existing ones to keep the menu fresh, exciting, and aligned with current food trends.
• Coordinate with restaurant managers to develop specialty menus for holidays, events, and promotions.

Kitchen Management and Supervision:

• Oversee all kitchen operations to ensure food is prepared according to hotel standards and served on time.
• Supervise kitchen staff, including sous chefs, line cooks, prep cooks, and other culinary team members.
• Conduct regular kitchen inspections to maintain cleanliness, organization, and safety standards in line with hotel policies and local regulations.

Staff Training and Development:

• Train, and mentor kitchen staff, ensuring they are skilled, motivated, and able to perform in a high-pressure environment.
• Create and implement training programs for new hires and provide ongoing development opportunities for all kitchen staff.
• Evaluate staff performance, provide constructive feedback, and address any performance-related issues.

Quality Control and Food Safety:

• Ensure all food served meets high standards of taste, presentation, and consistency.
• Implement and enforce food safety and sanitation standards, including proper food handling, storage, and kitchen cleanliness.
• Conduct taste tests and evaluate dish presentations to maintain quality across all hotel dining areas.

Inventory and Cost Management:

• Manage kitchen inventory, including ordering, receiving, and monitoring the quality of ingredients.
• Develop and maintain a budget for kitchen operations, balancing cost control with the quality of ingredients.
• Track food and labor costs, analyzing profit margins and adjusting menus or ingredients to meet budgetary goals.

Event and Banquet Coordination:

• Collaborate with event and banquet teams to design menus and coordinate food preparation for special events.
• Ensure timely and efficient preparation and presentation of food for large gatherings, maintaining high standards despite volume.
• Customize food offerings for various events, including weddings, conferences, and corporate gatherings.

Budgeting and Financial Planning:

• Participate in the development of the overall Food & Beverage department budget, focusing on maximizing profitability.
• Forecast expenses, set targets for kitchen costs, and analyze financial performance to ensure profitability.
• Implement cost-saving initiatives without compromising food quality or customer satisfaction.

Customer Engagement and Feedback:

• Interact with guests as needed, gathering feedback and addressing any complaints or concerns about the food.
• Use customer feedback to make improvements to menu offerings and service quality.
• Occasionally host cooking demonstrations, chef’s tables, or guest appearances to enhance the guest experience and showcase culinary skills.

Strategic Leadership and Innovation:

• Collaborate with the hotel’s management team to align kitchen operations with the hotel’s brand and vision.
• Develop and implement innovative culinary concepts to differentiate the hotel’s dining experience.
• Stay updated with industry trends, new techniques, and best practices to maintain a competitive edge.

Compliance and Risk Management:

• Ensure the kitchen operates in compliance with health and safety regulations, including fire safety and hygiene standards.
• Enforce policies regarding food allergies and dietary preferences to prevent health-related incidents.
• Conduct regular risk assessments and address potential safety hazards within the kitchen environment.

Application Closing Date
15th November, 2024.