Sous Chef/ Chef De Cuisine Lagos Mainland

Published date: 01/02/2018
  • Location: Lagos Mainland, Lagos, Nigeria

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.

Job Title: Sous Chef/ Chef De Cuisine

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:

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