New Job at a Highly Rated Ultra-Luxury Hotel 10th May 2017

FlexEdge – Our client, a highly rated ultra-luxury hotel in the Federal Capital Territory Abuja is recruiting suitable, qualified and well experienced candidate to fill this position:

Job Title: Chief Steward

Location: Abuja

Position Objective
The objective for the Chief Steward position is to:

• Manage Operations in the areas including dish room, night cleaning, back area cleaning and equipment’s maintenance, banquet plating and food running

Role / Responsibilities

• Supervise the duties of all stewarding department employees, facilities, operation and costs
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
• Ensure areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards in order to make clean up more efficient
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Co-ordinate with the Assistant Food & Beverage Manager to check day to day requirements
• Assist in the location, movement and storage of banquet operational equipment
• Assist in the stock take of equipment and other items as required
• Work with all departments to ensure items that are required for service are available when needed
• Take all necessary actions to reduce the loss of silverware / flatware and breakages of Glasswares
• Enforce proper cleaning routines for service ware, equipment, floors, etc.
• Enforce proper use and cleaning of all dish room machinery
• Ensure all food holding and transport equipment is in working order
• Ensure compliance with food handling and sanitation standards
• Ensure Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs
• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.

Qualities and Skills Required

• Ability to multitask and work well under pressure in a fast paced environment
• Excellent written and verbal English communication skills
• Strong interpersonal and problem solving abilities
• Computer knowledge in Microsoft office applications is required
• Excellent eye for detail
• Stress Management/Composure

Professional / Educational Requirements:

• Minimum of 2-3 years diploma in hospitality or hotel management
• 4 years’ experience in the procurement, food and beverage, culinary, or related professional area or Previous leadership experience in a Stewarding department

How to Apply
Interested and qualified candidates should send their CV to jobs@flexedge.com.ng with “CHIEFST-HOSP-FCT” as subject of the mail.

Job Title: Executive Chef

Location: FCT, Abuja
Reporting To: General Manager

Position Objective
The objective for the Executive Chef position is to:

• Consistently prepare innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction
• Make sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced.
• Assigns duties to his or her staff, such as food preparation tasks, or assigned line positions. Cooking.

Role/Responsibilities

• Train, develop and motivate supervising chef and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teach preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Responsible for departmental budgets, purchases and costs
• Display exceptional leadership utilizing interpersonal and communication skills to lead, influence and provide a positive work environment.
• Provide direction for all day-to-day operations in the kitchen.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determine how food should be presented, and create decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Follow proper handling and right temperature of all food products.
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Coordinate with the purchase department for acquisition of needed goods and services.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensure all kitchen employees maintain required food handling and sanitation certifications.
• Interact with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Follow and enforce all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Ensure disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

Professional/Educational Requirements

• A Degree in Culinary Art or minimum of 3 years’ Culinary Arts training experience at a reputable hospitality academy
• At least 10 years proven work experience within the Kitchen working with pastry, bakery, butchery, a-la-carte, buffet and banquet styles – global brands experience preferred
• At least 3 years’ experience as Executive Chef with responsibilities for departmental budgets, purchases, costs and recruitment
• Strong knowledge of food and beverage
• Must be fluent in the English
• Knowledge of Nigerian and foreign languages will be an added advantage

Qualities and Skills Required:

• A highly Creative, innovative and artistic mind
• Excellent Negotiation skills
• Exemplifies excellent customer service
• Excellent eye for detail
• Excellent written and verbal communication in English
• Possess flexibility and multi-tasking ability
• Organizational Skills.
• Stress Management/Composure.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.

How to Apply
Interested and qualified candidates should send their CV’s to: jobs@flexedge.com.ng with “Eschef-Hosp-FCT” as subject of the mail.

Job Title: Sous Chef

Location: FCT, Abuja
Slots: 2 

Position Objective
The objective for the Sous Chef position is to:

• Support the Executive Chef in handling the affairs of the kitchen
• Plan, organize, direct and control Kitchen operation and administration
• Supervise all kitchen areas to ensure a consistent, high quality product is produced.

Role / Responsibilities

• Responsible for the supervision of all stewards and their activities within the culinary department.
• 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 all recipes and product yields are accurately costed and reviewed regularly
• Interacts with guests to obtain feedback on product quality and service levels.
• 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 items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
• Understand and implement all financial budgets and goals.
• 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.
• Work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly for smooth running of the unit.

Qualities and Skills Required

• A highly Creative, innovative and artistic mind
• Strong administration and organizational skills.
• Strong knowledge of food and beverage.
• Hands-on approach to all operational aspects
• Initiative and Self-motivated.
• Exemplifies excellent customer service
• Excellent eye for detail
• Excellent written and verbal communication in English
• Stress Management/Composure.

Professional / Educational Requirements

• A degree in Culinary Art or minimum of 3 years’ Culinary Arts training experience at a reputable hospitality academy
• At least 5- 7 years proven work experience within the Kitchen
• At least 2 years’ experience as sous Chef
• Strong knowledge of food and beverage
• Must be fluent in the English.

How to Apply
Interested and qualified candidates should send their CV’s to: jobs@flexedge.com.ng with “SOUSCHEF-HOSP-FCT” as subject of the mail.

Job Title: Chef De Partie

Location: FCT, Abuja
Slot: 6

Position Objective
The objective for the Chef de Partie position is to:

• Preparing menus in collaboration with colleagues
• Ensuring adequacy of supplies at the cooking stations
• Preparing ingredients that should be frequently available (vegetables, spices etc.)

Role / Responsibilities

• Take care of daily food preparation and duties assigned through the superiors
• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

Qualities and Skills Required:

• A highly Creative, innovative and artistic mind
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Exemplifies excellent customer service
• Excellent eye for detail
• Time conscious
• Stress Management/Composure

Professional / Educational Requirements

• Culinary Degree with minimum 2 years certification or Hotel Management Graduate
• At least 3 year’s Proven experience in a Chef de Partie role, cooking in a well-established restaurant or full service hotel
• Minimum of 1 year in a supervisory role
• Excellent use of various cooking methods, ingredients, equipment and processes

How to Apply
Interested and qualified candidates should send their CV’s to: jobs@flexedge.com.ng with “PARTIE-HOSP-FCT” as subject of the mail.

Job Title: Steward

Location: FCT, Abuja
Slots: 12

Position Objective
The objective for the Steward position is to:

• Operate and maintain cleaning equipment and tools.
• Maintain the kitchen, dish washing and back area in an inspection-ready condition in accordance with local authority and hotel guidelines.
• Maintain sweeping and mopping floors, cleaning and detailing equipment’s etc.

Role/Responsibilities

• Ensure the kitchen is clean, well maintained and organised at all times.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
• Operate kitchen machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Assist the Cooks and Servers as and when necessary.
• Collects and removes trash from all areas of the operation following established procedures.
• Dispose of waste as per the hotel and authority standards and Adhere to recycling guidelines.
• Cleans and sanitizes dishes, pots, pans, utensils, workstations and other minor equipment routinely used in the kitchen following established procedures.
• Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.
• Cleans large equipment as assigned, following established procedures.
• Ensure all equipment is clean and in good working order.
• Check all chemical levels and inventory.
• Assist in transporting of food, beverage and other items to and from the kitchen
• Report any maintenance or hazard issues to the chief steward
• Assist in serving food and beverages to the residents in the dining room

Professional/Educational Requirements

• High School or Equivalent Diploma.
• Minimum of 1-2 years’ previous experience in similar role and Knowledge of Basic Food Hygiene

Qualities and Skills Required:

• Helpful, reliable, responsible, calm and courteous.
• Effective team player
• Work well under pressure
• Flexible
• Communicates effectively
• Works efficiently with limited supervision
• Knowledge and proficiency to operate industrial kitchen machines.

How to Apply
Interested and qualified candidates should send their CV’s to: jobs@flexedge.com.ng with “Steward-Hosp-FCT” as subject of the mail.



Job Title: Commis Chef

Location: FCT, Abuja
Slot: 10

Position Objective
The objective for the Commis Chef position is to:

• Prepare Food and basic cooking under the supervision of a chef de partie
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)

Role / Responsibilities

• Prepare and service all food items according to standard recipes or as per instructions according to the Hotel recipes and standards
• Ensure kitchen equipment is maintained at a good standard with minimum breakage.
• Ensure consistency in taste and presentation of all food items
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Monitor related equipment, reporting any problems or inconsistencies
• Performs other related duties as required

Qualities and Skills Required:

• Flexibility and Time management
• Conflict management
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Excellent eye for detail
• Stress Management/Composure

Professional / Educational Requirements

• Minimum of School Leaver Certificate is essential
• Hotel Management Diploma
• At least 2 year’s Proven experience in a similar role in a well-established restaurant or full service hotel
• Excellent use of various cooking methods, ingredients, equipment and processes

How to Apply
Interested and qualified candidates should send their CV’s to: jobs@flexedge.com.ng with “COMMISCHEF-HOSP-FCT” as subject of the mail




Note

• Failure to use code as subject of the mail automatically disqualifies candidate
• Please note that only qualified candidates will be contacted