Latest Recruitment at Ibis Lagos Airport-Hotel, 5th Aug., 2019

Ibis is an international hotel company owned by AccorHotels, a hotel holding company. AccorHotels is listed on the Paris Stock Exchange and was founded in 1967. Ibis opened its first hotel in 1974. The hotels are generally close to city centres, airports, beaches or railway stations.

We are recruiting to fill the position below:

Job Title: Continental Cook

Location: Lagos

Job Descriptions

• We pride ourselves on the culinary creations served from our kitchen, and are looking for an experienced and passionate Cook to help support our team.
• The ideal candidate for this position has previous experience preparing Continental and Local cuisine, enjoys working in a busy restaurant environment and is capable of taking direction well and multi-tasking effectively.
• If you have restaurant industry experience and a passion for food prep and strong customer service, please submit an application to us today.

Duties and Responsibilities

• Measure and assemble ingredients for menu items
• Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours
• Maintain accurate food inventories
• Properly store food items at appropriate temperatures
• Rotate stock items as per established procedures
• Restock kitchen for subsequent shifts
• Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift

Requirements

• Secondary School Certificate
• 3+ years’ experience as a Cook in the hotel industry
• Able to read and follow standardized recipes
• Strong knowledge of proper food handling procedures
• Able to work as part of a team in a busy kitchen atmosphere

Job Title: Executive Chef

Location: Lagos

Detailed Description

• The Executive Chef is the person in charge of the kitchen.
• Everything that goes out of the kitchen is the responsibility of the executive chef in the eyes of the employer; therefore, it is essential for the person with this job to be able to maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff.
• This department head ensures the highest quality of food quality for Members and their guests.
• The Chef prepares an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls and labor management.
• Spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously.
• Maximize the productivity of the kitchen staff, as well as managing the sous chef and chef de partie whom are directly below them in the chef’s chain of command.
• Maintain impeccable personal hygiene as well as high health and safety standards in the workplace.
• Set an example for the chefs below him or her and oversee the day-to-day culinary operations of the kitchen.
• The Chef is also responsible for kitchen staff and their training/development through education and creative instruction.
• By ensuring standardization of recipes and plate presentation for buffet, a la Carte venues and catered events, the Chef and his culinary team deliver a memorable dining experience for all Members and guests.
• The Chef is an advocate and ambassador of STAR Service and understanding the critical role that membership and exceeding expectations play in regards to the success of the operation.

Duties and Responsibilities

• An executive chef has a huge range of duties and responsibilities within the kitchen.
• The most important of these is to ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified.
• As such, the executive chef is responsible for approving all prepared food items that leave his or her kitchen.
• When the restaurant is not occupied with actively serving patrons, as in between meal times, the executive chef is expected to modify and create new menus as needed so that they remain effective for the purposes for the restaurant or other events.
• The executive chef may also be called upon to use this time to create a wide variety of new dishes for his or her kitchen.
• In addition, the head chef also performs many administrative duties, including ordering supplies and reporting to the head of the establishment.

Requirements

• Culinary School graduate.
• 3 years’ experience as an Executive Chef or equivalent.
• Possesses characteristics that command a presence in the dining room.
• Proven track record of team management, reporting, organizational and coaching skills within the Heart-of-the House.
• Solid understanding of buffet, a la carte and banquet revenue generation.
• Comprehensive knowledge of expense control as it relates to Heart of the House payroll and the forecasting/budgeting of expenses.
• Experience with purchasing and inventory systems.
• Creative menu development skills.
• Strong technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems.
• Diplomatic team player able to foster relationships with Members, Employee Partners and guests. Should be able to communicate well in good English.
• Must know how to make and train staff on various country meals.

Deadline: 19th September, 2019.

How to Apply
Interested and qualified candidates should send their CV to: h6708-hr1@accor.comusing the “Job title” as the subject of the email.