EXECUTIVE CHEF
IBIS
Lagos, Lagos, Nigeria
2d ago

JOB DESCRIPTION

Ibis Lagos Airport Hotel - "Some say you can't put a price on comfort." ibis hotels prove the contrary by offering their guests well-being at the best price.

Fully-equipped rooms, innovative bedding and 24-hour reception services. Welcome to the world’s leading economy hotel brand.

Ibis is a brand of economy hotels focused on evolutive design with simple and flexible furniture and owned by Accor. Created in 1974, Ibis became Accor's economy megabrand in 2011 with the launch of Ibis Styles and Ibis Budget.

Ibis manages 1174 hotels in 67 countries (2018)

We are recruiting to fill the position below :

Executive Chef

The Executive chef carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.

Responsibilities

  • Organises and supervises food preparations in line with the occupancy and consumption forecasts
  • Prepares dishes and / or supervises preparation
  • Supervises the different sections of the kitchen : production of hot and cold dishes, dishwashing etc
  • In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
  • Oversees the whole work shift, ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc
  • Coordinates with restaurant serving staff in order to ensure smooth running service
  • Ensures that all information is duly passed on to the applicable departments
  • In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants and "Seminars and meetings" services
  • Supervises the staff restaurant and stewarding service
  • Keeps up-to-date with changes in culinary trends
  • Is actively involved in the local area to keep up-to-date with specific issues and needs
  • Ensures that the equipment and appliances under his / her responsibility are used correctly and kept in good condition by kitchen staff

  • Optimises sales by meeting guests' wishes, while respecting brand guidelines
  • Manages stocks and supplies
  • Manages headcount for optimum performance in the department : ensures work schedules suit activity forecasts and are compliant with labour legislation
  • Respects the productivity ratios as budgeted
  • Carries out inventories, inputs data and explains consumption differences
  • Qualification and Requirements

  • Vocational certificate or diploma in professional cuisine
  • 8 to 10 years of experience
  • Significant managerial experience
  • Perfect knowledge of HACCP guidelines
  • Computer literate (Windows environment)
  • Attention to cleanliness and hygiene
  • Excellent management skills
  • A thorough and organised approach
  • Good training and knowledge transfer skills
  • Copes well under stress
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