FlexEdge - Our client, a highly rated ultra-luxury hotel in the Federal Capital Territory Abuja is recruiting suitable, qualified and well experienced candidates to fill this position below:
Job Title: Sous Chef
Location: FCT, Abuja
Slots: 2
Position Objective
The objective for the Sous Chef position is to:
- Support the Executive Chef in handling the affairs of the kitchen
- Plan, organize, direct and control Kitchen operation and administration
- Supervise all kitchen areas to ensure a consistent, high quality product is produced.
Role / Responsibilities
- Responsible for the supervision of all stewards and their activities within the culinary department.
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
- Ensure that all recipes and product yields are accurately costed and reviewed regularly
- Interacts with guests to obtain feedback on product quality and service levels.
- Ensure that associate meals and associate dining services are of a consistently high standard Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
- Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
- Understand and implement all financial budgets and goals.
- Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
- Ensure that all culinary operations manuals are prepared and updated.
- Work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
- To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
- To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
- Ensure that weekly work schedules and annual leave planners are administered and filed correctly for smooth running of the unit.
Qualities and Skills Required
- A highly Creative, innovative and artistic mind
- Strong administration and organizational skills.
- Strong knowledge of food and beverage.
- Hands-on approach to all operational aspects
- Initiative and Self-motivated.
- Exemplifies excellent customer service
- Excellent eye for detail
- Excellent written and verbal communication in English
- Stress Management/Composure.
Professional / Educational Requirements
- A degree in Culinary Art or minimum of 3 years’ Culinary Arts training experience at a reputable hospitality academy
- At least 5- 7 years proven work experience within the Kitchen
- At least 2 years’ experience as sous Chef
- Strong knowledge of food and beverage
- Must be fluent in the English.
Application Closing Date
15th May, 2017.
How to Apply
Interested and qualified candidates should send their CV's to:
[email protected] with “SOUSCHEF-HOSP-FCT” as subject of the mail.
Note
- Failure to use the title (“SOUSCHEF-HOSP-FCT”) as subject of the mail automatically disqualifies candidate.
- Please note that only qualified candidates will be contacted