POSITION: EXECUTIVE CHEF
REPORTING TO: GENERAL MANAGER
SUPERVISES: Sous Chef, Junior Sous Chef, Commis Chef, Stewards, Staff cook, Kitchen Coordinator
ROLE STATEMENT:
Planning and managing the hotel’s kitchen with regards to resources, menu and general cleanliness to ensure healthy food offering and quality of service delivery that meets the clients’ expectations and is in keeping with the hotel’s promise
ACCOUNTABILITIES
- Initiating and implementing the department’s operating standards and procedures for the smooth running of the department
- Promote hygienic processes in food production
- Ensure the food production environment is hygienic and free from any contaminants
- Ensuring the maintenance and the delivery of quality standards that comply with the set health and safety measures for the department
- Managing the staff complement so as to guarantee its smooth running and efficiency.
- Managing the staff performance and career growth
- Analyzing customer feedback reports to identify areas for correction and improvement
- Periodically reviewing the menu to meet customer expectations.
- Manage the dining reservations in respect to menu, pricing and special packages/ special theme events and keep within budget
KEY PERFORMANCE INDICATORS
- Customer satisfaction
- Quality standards
- Customer feedback
- Menu introduction and engineering
KNOWLEDGE, SKILLS & EXPERIENCE
- University Degree/ Diploma in Hotel and Hospitality Management.
- Certificate in food production
- 5 years’ experience in the hotel industry in comparable roles
- Experience with a variety of cuisine
- Basic skills in fire fighting
- Basic skills in First Aid
- Knowledge in QMS and FSMS
KEY COMPETENCIES
Communication – The ability to communicate clearly and persuasively, orally or in writing Team orientation – ability to work cooperatively with other members of the team (HODs) with a full understanding of the role to be played as a team member
Quality focus -Focus on delivering quality and continuous improvement
Interpersonal Skills – Ability to create and maintain open constructive relationships with others, respond helpfully to their enquiries and to be sensitive to their situations Influence and Persuasion – Ability to convince others to agree on or to take a course of action
Leadership – Capacity to inspire individuals to give of their best to achieve the desired results Customer Focus – Looking after the interests of the hotel guests and ensuring that their wants, needs and expectations are met/ exceeded.
Business awareness – Capacity to understand the business needs and priorities of the organization and the capacity to identify and explore business opportunities.
All qualified candidates are encouraged to send a cover letter and copy of Curriculm vitae to [email protected] by 06th August, 2024, stating their expected pay.
Only shortlisted candidates will be contacted
