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| Job Title: |
Exec Chef/Kitchen Manager |
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Job Category:
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Executive Chef [ View All Executive Chef Jobs ] |
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Job Reference:
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Nig 05-08 |
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Job description:
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To Manage Remote Site Kitchens feeding upwards of 2000 people. Location is Nigeria. This is a construction Project which demands the best food presentation. Accommodation is on-site in an ensuite room. 6 weeks onsite then 6 weeks off. Airfares back to your country of origin included.
The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef will be hands on. The executive chef will oversee special catering events and also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Reports to a Site Manager.
• Enforces the established working schedule for the kitchen team, based on set rosters. Generally 12 hours a day and 6 1/2 days work a week.
• Assure complete managerial coverage.
• Control overtime and proper time management procedures, work within the set budget.
• Work as a team member.
• Strive for creativity and “Wow” effect when setting up Themed Buffets, BBQ’s and Dining Room Stations
• Enforce “Clean as you go” work habits.
• Train safe work habits and alert the crew to notify the supervisors on duty of any dangerous or unsafe places in the work area at once (inform the proper department, follow up and keep a file).
• Enforce proper uniform procedures according to ESS standards. Always set the example!
• Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up.
• Maintain menus and food quality up to ESS standards.
• Constantly thrive to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency.
• Evaluate your subordinates every 6-months.
• Be responsible to control food and labor cost in your area, conforming to ESS guidelines and budget.
• Sign all food requisitions and make the proper adjustments to information given.
• Check food handling and storage procedure wherever food is handled.
• Control food waste and make sure unused food is returned to the storeroom on a daily basis for credit.
• Adjust food orders to the client count.
• Check on all kitchen equipment in your area that has to be fixed and report to the Service Manager on a daily basis (check if the file, kept by the SM, is always up-dated).
• Assure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all such areas, according to the established standards authorities. Also work closely together with Janitorial Supervisor to assure 95% and above Audits results.
• Check all food storerooms daily. Assure that food is well rotated and first in is first out.
• Check cleanliness and proper storage of food and equipment in all areas of food production.
• Check on the proper set up of pastries and breads.
• Make sure all foods are labeled and menus are displayed in designated areas.
• Hold daily, early morning meetings with the Dept Chefs and Cooks.
• Look for solutions to improve on client complains.
• Hygiene rules have to be fully understood and people have to be trained and checked on twice a week.
• Ensure Food is served at the correct temperatures.
• Be food cost conscious, check wastage and assure that unused food is return to the storeroom on a daily basis. Check that the store men establish pars for ordering purposes.
• Establishing a menu grid and keep a meal count to be able to create a portion-cut par for the butcher and fish cook, make sure unused food is distributed to the Dept outlets or returned to the storeroom for credit.
• Enforce proper cleaning procedures, on a daily basis according to ESS standards and U.S. Public Health. Make sure to test your team (orally) in food handling and cleaning procedures.
• Check constantly that all prepared food is handled with plastic gloves only.
• All scheduled meetings have to be attended on time.
• Must be familiar with the Safety and Environmental Protection Policy's
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Skills:
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3 years experience in a large hotel or Catering environment as Executive Chef, 2 years experience as Sous Chef.
•Sous Chef or Chef de Partie in a hotels or restaurants.
•Excellent cooking skills.
•Very good oral and written communication.
•Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations.
•Very good creative skills to enhance Station presentations.
•Has the ability to taste all foods to assure correct preparation.
•Product cost and quality conscious.
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Employment type:
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Salary Range:
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76000 USD |
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| Other Information |
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Degree:
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Tech School |
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Experience (year):
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Unspecified |
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Job Location:
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Ivory Coast |
| Address: |
Nigeria |
| Zip/Postal Code: |
6100 |
| Benefits and Other Informations: |
Private Health Insurance
20% Bonus per year
6 months off per year! |
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Post Date:
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09/13/2008 |
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| Contact Information |
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| You need to login to view Contact Details of this job! |
| Contact Instructions: |
Please contact via email |
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