Hotel Bon Voyage is a luxury brand with the vision to be the best value for money hotel in Lagos, Nigeria. Located in the heart of Victoria Island, a modern up and coming district, the hotel overlooks the Kuramo lagoon perfectly placed to attract business travelers.
Job Title: Executive Chef
Details: Roles and Responsibilities
To design the food and beverage program for the hotel together with the GM and F & B Services Supervisor.
To maintain cutting edge menus thereby meeting the needs of all the guests (local, international)
To maintain the budgeted food cost of sales percentage as laid out in the annual budget.
To conduct regular training with the kitchen brigade and all food handlers in all aspects of food handling, preparation, storage and general kitchen and personal hygiene.
To be financially aware of cost prices of food items used to produce dishes on menus.
To instil the importance of controlling food wastage and controlling usage of electricity, gas, water and cleaning materials into the kitchen brigade.
To ensure that all foods are used prior to their expiry date to prevent the possibility of food poisoning and wastage.
To ensure stock rotation of all products using the “First in First out†(FIFO) method.
To conduct monthly stock takes of food items and equipment for control purposes and production results.
To liaise with the Restaurant other departments (room service, Pool Side Bar etc) on a daily basis to establish their expected levels of business and food requirements.
Review menus according to seasonal requirements
Update all costing and ensure that prices are updated on a regular basis
To ensure that the food prepared is hygienic and in good quality.
To provide guests with maximum efficiency of services, comfort and guest satisfaction.
To ensure company standards of uniform and grooming are implanted throughout the department and the entire property according set standards.
To impart training to the sectional heads and evaluate work performance of the staff.
To hold regular departmental meetings.
To document and implement Standard Operating procedures of the department.
To prepare the departmental annual budget and control the cost as per the budgets.
To ensure the services provided by the contractors are monitored for quality.
To ensure high performance and maximum efficiency are achieved.
To ensure that all the departmental staff are completely familiar with safety security procedures and follow the rules and regulations of the hotel strictly.
To ensure to conduct monthly inventory of the stocks
To be actively involved in the recruitment of suitably qualified kitchen personnel.
Participate in menu planning, food cost control, training, cleanliness and hygiene of kitchen staff.
In liaison with GM and sales, develop cutting edge welcome packages for all hotel VIPs and new concepts, sales strategies and win new markets for the brand
To be actively involved in product improvement projects i.e the opening on new restaurants, development of new concepts.
To be actively involved with motivation of kitchen staff.
To promote a disciplined workforce.
Periodic visits to suppliers to take advantage of specials and seasonal produce and ensure they meet the hotels minimum hygiene standards
supervise the preparation of the duty roster weekly
To meet with the Food & Beverage Supervisor to discuss opportunities for improvement and new ideas.
To supervise mid-monthly and monthly stock take with the Sous Chefs in the kitchen with the F & B Supervisor to ensure accuracy of figures and accountability
Submit food production reports to the GM and the board where necessary.
Any other job assigned by the immediate superior as and when required.
Working knowledge, skills and competencies and attributes
Food Science and Cooking training skills
Food & Beverage awareness
Finance food cost analysis; CoS Controls
Stock management
Menu Engineering Processes
Knowledge on Cutting edge food concepts, Food and Wine pairing, Cocktails etc.
Budgeting process and the ability to interpret P&L reports.
Food Hygiene, Food garnishing and Generic food trends with emphasis on Health and other special dietary requirements
Policies and processes development and follow-up for implementation
Communication Skills. Ability to communicate well verbally and in writing
Computer Literacy
Numerate
Decisive, able to use own initiative
Ability to prioritize caseload
Disseminate knowledge formally and informally.
Qualifications and Experience:
Ordinary Diploma, Higher National Diploma, Degree in Hotel & Catering Management or equivalent certificate of related formal education in any field
Overall 5 years of industry experience with minimum 3 years in the same role.
Certified Chef
How to Apply
Interested applicants should submit their resume to pa@hotelbonvoyageng.com
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