Recent Job VacanAcies at Lilygate Hotel
Recent Job VacanAcies at Lilygate Hotel - jobsfornaija.com

Sous Chef/ Chef De Cuisine Role at Lilygate Hotel

Lilygate Hotel located in the heart of Lekki Phase 1 is a new luxurious four star hotel with 74 rooms including 6 suites and a full range of facilities.

We are recruiting to fill the position below:

Job Title: Sous Chef/ Chef De Cuisine

Location: Lagos
Reports To: Executive Chef

Position Summary

  • The Sous Chef is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
  • Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
  • Also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

Duties and Responsibilities

  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Able to make recommendations to the Executive Chef regarding succession planning.
  • To be aware of all financial budgets and goals.
  • To ensure that guests are always receiving an exceptional dining experience representing true value for money.
  • Ensure that all recipes and product yields are accurately costed and reviewed regularly.
  • Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
  • 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 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 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.
  • Ensure that the Department’s overall operational budgets are strictly adhered too.
  • Ensure that the culinary department adheres to all company and hotel policies and procedures.
  • Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
  • Ensure that meetings are well planned and results-orientated.
  • Creative menu planning and correct food preparation for each outlets including banquets.
  • To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
  • Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
  • Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
  • To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
  • To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
  • To manage associates fairly and take a personal interest in knowing all culinary associates.
  • To project a positive and motivated attitude among-st all associates.
  • To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
  • To frequently verify that only the highest quality products are used in food preparation.
  • To ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
  • Responsible for the supervision of all stewards and their activities within the culinary department.
  • Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
  • Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
  • To delegate responsibilities to subordinates as required.
  • Coach and counsel employees in a timely manner and in accordance with Company policy.
  • To act as manager on duty for the hotel as scheduled.
  • To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
  • Identify strengths and weaknesses and provide timely feedback to the individual.

Requirements

  • Fair and firm management abilities with high influencing skills.
  • Strong administration skills.
  • Creative and innovative.
  • Strong knowledge of food and beverage.
  • Hands-on approach to all operational aspects.
  • Excellent communication skills and computer skills.
  • Initiative and Self-motivated.
  • Ideal training and coaching skills.

Education:

  • Culinary diploma from a recognized institution or higher.

Experience:

  • At least 5 – 10 years’ experience with 2 years in a senior management position.

Application Closing Date
26th January, 2018.

How to Apply
Interested and qualified candidates should forward their Applications and CV’s to: kehinde.badmus@lilygatelagos.com

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