Job Vacancy @ Radisson Hotel Group – Executive Chef FS (Sierra Leone)

DESCRIPTION

MANAGE FOOD PRODUCTION AND PROVIDE THE HIGHEST FOOD QUALITY

• • Manages all activities in the kitchen, including production, stewarding, and management of food production staff
  • Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of              the hotel kitchen
  • Assures adherence to Rezidor standards of food quality, preparation, recipes, and presentation
  • Assures proper staffing and adequate supplies for all stations
  • Oversees all food production-related areas

• Co-ordinate activities, time and communicate priorities to ensure correct preparation and delivery time to provide food for              functions, a la carte, groups, breakfasts, and rooms service
• Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up                  appropriately
• Oversees inventory disbursement of all food supplies
• Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure                      correct quality and par stock
• Monitors and facilitates communication between kitchen production and service staff
• Assures that proper safety, hygiene, and sanitation practices are followed
• Co-ordinates operation of the kitchen with other food and beverage departments
• Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and                beverage and to increase sales
• Ensures readiness and compliance in case of last-minute changes to reservations
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives

MANAGE FOOD PRODUCTION STAFF, AND STEWARD FUNCTION

• Manages all food production staff and the steward function
• Utilises leadership skills and motivation to maximize employee productivity and satisfaction
• Challenges employees to achieve optimum quality while minimizing cost
• Monitors department’s overall service, interaction with other departments, and teamwork daily, and takes action to improve

LAWS, REGULATIONS, AND POLICIES 

• Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation

EMPLOYEE RELATIONS

• Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other            departments within the hotel
• Keeps effective internal communications, including daily meetings with all staff to ensure optimum teamwork and                            productivity
• Looks for ways to motivate and challenge employees
• Responsible Business: show involvement and be interested in environmental and/or social issues by participating in                        Responsible Business hotel and departmental activities

HEALTH AND SAFETY

• Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adheres to these
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire and emergency procedures
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and                        employees
• Ensures that employees work in a safe manner that does not harm or injure themselves or others
• Stimulates and encourages a general awareness of health and safety
• Anticipates possible and probable hazards and conditions and either correct them or takes action to prevent them from                  happening
• Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is                             maintained by all employees in the department

 MISCELLANEOUS

• Develops guest/market-oriented menus, and changes menus regularly to reflect local, seasonal, and national trends
• Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge
• Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability
• Monitors competitions’ pricing and menus
• Reviews and follows-up on food sales statistics per menu item
• Recommends better operational practices, procedures, and concepts to the Food and Beverage Manager
• Conducts formal tasting as part of new recipe development and product testing regularly
•  Prepares report to develop a more informative database for improved management decision making, and critical                             evaluation of work activities and preparation techniques
• Minimises spoilage, waste, and overproduction
• Controls payroll cost
• Assists in the review, selection, determination of specifications, and pricing of proposed hotel menus
• Works pro-actively to minimize complaints from guests
• Informs food and beverage staff of applicable food laws and limitations within policies and guidelines
•       Follows up with Restaurant Manager to determine guest satisfaction; measure these results and establish strategies to                   improve the food quality
• Checks the restaurant reservations and VIP list
• Prepares the food production department’s business plan
• Attend meetings and training required by the Food and Beverage Manager
• Assist colleagues to perform similar or related jobs when necessary
• Accepts flexible work schedule necessary for uninterrupted service to hotel guests
• Maintains own working area, materials, and company properties clean, tidy, and in good shape; reports defective materials            and equipment to the appropriate individual
• Continuously seeks to endeavor and improve the department’s efficient operation, and knowledge of its own job function
• Is well updated on, and possesses solid knowledge of the following:

- Hotel fire and emergency procedures
- Hotel health and safety policies and procedures
- Current licensing relating to own department
- Hotel and restaurant corporate marketing and promotional programs
- Corporate clients and clients generating high business volume
- Union agreements

How to Apply

Qualified and interested individuals should click on the button below to apply.