Executive Chef (Expatriate) at Bolton White Group

Bolton White Group is a group of hospitality brands providing exceptional services across all our business units. Our team is dedicated to providing a wide range of clients with world-class services. Bolton White Group is well regarded for its focus on international best practices in all aspects of its business.

We are an independent entrepreneurial-driven institution offering a complete range of hospitality services with a focus on providing a ‘home away from home’ experience to our clients. By choosing to join Bolton White Group you have assumed your share of the responsibility for maintaining the high principles and standards to which we are dedicated.

We are recruiting to fill the position below:

Job Title: Executive Chef (Expatriate)

Location: Abuja (FCT)
Employment Type: Full-time

Position Summary

• Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the restaurants, banquets, and other food facilities, resulting in outstanding guest satisfaction.
• Additionally responsible for the smooth running of the kitchen and managing areas of profit, stock, wastage control, hygiene practices, and training for Kitchen staff.

Responsibilities

• Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He should advocate sound financial/business decision-making, demonstrate honesty, and integrity and also lead by example.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and creates decorative food displays.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and the right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staff.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, and receiving food storage standards in the kitchen.
• Interacts 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.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces 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.
• Hold daily morning meetings and other administrative sessions with kitchen staff
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
• Frequently review finished products for quality and presentation before the orders are sent to guests.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

Requirements

• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
• Able to demonstrate excellent written and verbal communication in English.
• Proficiency with computers and computer programs, including Microsoft Word, Excel, and PowerPoint.
• With a minimum of 10 years experience in a similar capacity/function in an international five-star hotel.

Application Closing Date
15th July, 2024.

How to Apply
Interested and qualified candidates should send their CV and Photograph to: [email protected] using the Job Title as the subject of the mail.