October 27, 2018
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Echelon Heights Hotel is recruiting for fulltime Executive Chef.

Job Details

Job Description

-          Prepare, create and produce National and Continental meals for clients and event production.

-          To create loyalty, trust and respect amongst the entire Kitchen team by transparent, consistent, inspirational and motivational management style.

-          Adhere to FIFO as required.

-          Ensure Proper controls and procedures to be in place to achieve Budgeted COS

-          Planning and re-engineering of A La carte and Buffet Menus

-          Create a departmental working environment focused on staff development and job fulfilment to achieve employee loyalty and output.

-          Demonstrate exceptional level of professionalism, maturity and emotional intelligence on the job at all times

-          Supervises Chefs, cooks and stewards on assigned shifts.

-          Ensures all staff is rostered fairly for duty and that they adhere to the duty rosters.

-          Ensures that the quality of the food received into the stores complies with specified standards by personally checking or assigning another qualified member of kitchen staff to check all deliveries of fresh and frozen produce before the person making the delivery leaves the premises.

-          Ensures proper stock rotation, meaning that all old stock is utilised prior to use of new stock and that no stock ever goes out of date on the shelf.

-          Makes sure that there is sufficient supervision for all services, i.e. a la carte, buffet, room service, pool terrace, and banqueting to ensure the quickest and most efficient service and the highest quality of presentation.

-          Ensures that the buffet in the restaurant is laid out in accordance with the highest standard of service and delivery

-          Ensures that all utensils, crockery and machinery in the kitchen is kept clean and well maintained in hygienic condition at all times.

-          Ensure that suppliers maintain the HACCP standard (Hazard Analysis Critical Control Points) for all food items delivered to the hotel.

-          Reports any repairs to the Maintenance Department and ensures that repairs are dealt with promptly.

-          Encourages and fosters good relationships between kitchen staff and restaurant service staff to ensure good working relationships between departments.

-          Takes stock of food items at least once a month or more frequently should there be a problem with food results or if requested to do so by the Food and Beverage Manager or the General Manager.

-          Manages daily wastage and shrinkage.

-          Ensures staff meals are of a high quality and variety and that they are produced on time and with due regard to budgeted maximum cost.

-          Ensures that standards are maintained in Kitchen areas at all times in relation to hygiene requirements and cleanliness.

-          Identifies and implements employees training schemes to ensure that company Standard Operating Procedures and employment targets are met.

-          Responsible for performance management of departmental staff.

-          Supplies relevant information to other departments timeously to assist them in planning and running their departments.

-          Performs additional duties as required or as requested by the General Manager

Job Requirements

Min Required Experience:

5 year(s)

Min Qualification:

Bachelor's Degree/HND

Desired Courses:

Culinary ArtsCulinary Management

Other Requirements:

-          Excellent cooking skills and techniques

-          Proven working experience as Executive or Head Chef

-          Information Technology skills

-          Knowledge of HACCP

-          Management and leadership skills

-          Good communication skills both written and oral

-          Organisation skills

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About Echelon Heights Hotel

  • Type: Private
  • Headquarters:

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