Applications are invited from suitably qualified personnel to fill in the position of Group Executive Chef and the successful candidate will be based at Corporate Office.
To oversee the kitchen staff for the Group and ensure production of quality food. This job involves supervision of overall kitchen operations for the Group. This function is responsible for the consistent preparation of innovative and creative cuisines of the highest quality, presentation, and other food facilities, resulting in outstanding guest satisfaction. The position reports to the Operations Director.
Principal Responsibilities:
- Provision of outstanding culinary leadership for all group kitchen operations.
- Championing continuous research and development activities pertaining to food production and guests’ food experience – innovation and creativity.
- Identification of training gaps and recommending strategic interventions meant to close the said gaps and position the kitchen brigades for superior heightened performance.
- Impartation of superior culinary skills and creation of a unique food flair and signature for the group using a hands-on approach.
- Continuous improvement of the food production facilities to match ever-changing demands and expectations.
- Ensure hotel food quality standards and revenue goals are met and that there is consistency in food production at group level.
- Participate in the preparation of the hotels’ budgets and the setting of departmental targets.
- Group menus planning and reviews.
- Liaising with procurement to influence strategic commodities buying which positively impacts both cost of sales performance and quality.
- Building outstanding client relationships by, among other strategies, creation, and management of unforgettable dining experiences for the guests.
- Provide guidance on effective controls in the food production departments.
- Manage health and safety issues for all kitchens.
Person Specification & Attributes
- Degree in Culinary arts or equivalent.
- Minimum of 5 years’ relevant experience in a similar-scale operation.
- Diploma/certificate in Management/Leadership.
- A strategic thinker and executor with good business acumen
- Comprehensive knowledge of food trends, various cuisines, and absolute passion for food preparation.
- Must possess exemplary level of professionalism and demonstrate strong organizational skills.
- Excellent team leadership skills with a hands-on approach.
- High volume, complex food service operations experience.
- Should possess excellent planning and organizing skills.
- Have a solid track record of developing and implementing effective cost control measures.
- Experience with managing critical guests’ relationships.
- Maturity, innovation, resourcefulness, and creativity are important requirements.
Email CV and details to Colin Roberts