9 Feb 2023
Full-Time Chef (Korean Reastaurant) – Akure
Culinary solutions to fulfill the demands and preferences of customers are the responsibility of this role. Catering options are available from the Executive Chef to match the requirements and preferences of customers and clients. Responsible for ensuring that food is prepared, presented, and served in accordance with the company’s policies and procedures. Prepares meals using culinary skills and oversees its ultimate presentation and serving.
Job Title : Chef (Korean Reastaurant)
Location : Akure, Ondo, Nigeria
Salary : $ 29.39 per hour.
Company : Loews Hotels & Co
Job Type : Full-Time
- Administration is in charge of employee selection, training, and development within their department, as well as managing the agency’s operations in accordance with federal, state, and local employment and civil rights regulations. They are also in responsible of reacting to and addressing concerns reported by employees.
- System for managing food and supply expenditure as well as existing inventory and expenditures in accordance to budget targets. Forecasts future purchases and storage needs. Helps with budget planning.
- Offer daily menu food items. Keep Aramark’s food quality high. Reduce waste by employing consistent menus, recipes, supplies, and labor. Authorized vendors and end-to-end supply chain protocols. Applying food framework. Check food purchases and orders. Clean gear.
- Manage food costs, controls, and regulatory compliance. create and maintain menus and inventories, To get the best service and cuisine, set high standards for yourself and others.
- Customer satisfaction may be improved if employees are given more responsibilities. Allow staff to know what they can and cannot do. Make sure your employees are well-versed in meeting the needs and desires of your guests.
- In charge of the creation and improvement of the food product that is offered to customers and clients. Make adjustments in accordance with the demands of the market and the requirements of the visitors, both of which might be current or predicted. Make suggestions for improvements to be made to the food product. Conduct market research in order to come up with fresh product ideas and menu arrangements.
- Culinary production is linked to the Execution Framework. Ensures proper food preparation, production, presentation, and service. Ensures food quality through managing kitchen employees. Educates and supervises kitchen and culinary workers. Establishes what must be done and how. Encourage employees. Schedule daily team huddles. Keep training records, shift opening/closing checklists, and performance stats. Multitasking and simplification are musts.
- Workers should be made aware of the necessity of safety procedures, procedure codes should be defined, and safety-related activities and processes should be monitored.
- Catering and food service enterprises must adhere to occupational and environmental safety standards.. Observe all safety, health, and wage-and-hour rules and legislation.
- Management of profit and loss is required. Every expense incurred by the restaurant or kitchen will be paid for. Utilize forecasting to effectively manage margins. The manufacture of food was supervised.
- Ability to work well with other people and solve problems Supervisory and training experience in a restaurant’s kitchen and service area Prompt, reliable, cooperative and team oriented.
- Minimum of six years’ experience in the food and beverage industry or a closely related field in addition to a high school diploma or GED Bachelor’s degree in culinary arts, hotel and restaurant management, or a comparable field of study; Culinary or similar experience of at least four years is required for this position.
- Prior proactive team member management experience A knowledge of nutrition is preferred. A drug test and a background check are required.
- Experience as an Executive Chef for two years, Strong culinary background, shown ability to keep up with changing culinary trends Excellent leadership and communication abilities, as well as the capacity to uphold the highest standards and put business principles into action
- the principal language(s) used at work must be understood and spoken in these four ways: Marketing tactics and promotional menu items may be developed using Chef in order to improve sales. Must maintain a good attitude and act as a member of the hotel’s Leadership Group at all times.