Head Chef
IBIS
Lagos, Lagos, Nigeria
5d ago

JOB DESCRIPTION Company Name : IBIS (A brand in the Accor group) About the Ibis Brand :

Some sayyou can't put a price on comfort." ibis hotels prove the contrary by offeringtheir guests well-being at the best price.

Fully-equipped rooms, innovativebedding and 24-hour reception services. Welcome to the world’s leadingeconomy hotel brand.

Ibis is a brand of economy hotelsfocused on evolutive design with simple and flexible furniture and owned byAccor. Created in 1974, Ibis became Accor's economy megabrand in 2011 with thelaunch of Ibis Styles and Ibis Budget.

Ibis manages 1174 hotels in 67 countries(2018).

SUMMARY

  • Responsiblefor all food production including that used for restaurants and banquetfunctions
  • Developsmenus, recipes and supervise staff
  • Developand monitor food and labor budgets for the kitchen.
  • Maintainhighest professional food quality, sanitation, health and safety standards.This position reports to the General Manager.
  • ESSENTIALDUTIES AND RESPONSIBILITIES

  • Plans menus for the hotel, in conjunctionwith the F&B Manager.
  • Schedules and coordinatesthe work of cooks and other kitchen employees to assure that foodpreparation is economical, technically correct and within budgeted labor cost goals.
  • Manages inventories and orders for foodproducts, adapting stocks to variations in consumption
  • Is in charge of calculating Food Ratios.
  • Ensures that highstandards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times by always respecting HACCPregulations.
  • Establishes controls to minimize foodwaste, supply waste and theft.
  • Safeguards all foodpreparation employees by implementing training to increase their knowledge about safety, sanitationand accident prevention principles.
  • Develops standard recipesand techniques for food preparation and presentation which help to assure consistently high quality and tominimize food costs;
  • exercises portion control for all items served and assistsin establishing menu selling prices.

  • Works closely with theFood & Beverage Manager to prepare necessary data for applicable parts of the budget; projectsannual food, labor and other costs and monitors actual financial results;
  • takescorrective action as necessary to help assure that financial goals are met.

  • Attends food and beverage staff andmanagement meetings.
  • Consults with the Food& Beverage Manager about food production aspects of special events being planned.
  • Ensures proper staffingfor maximum productivity and high standards of quality; controls food costs to achieve maximum profitability.
  • Evaluates food products to assure thatquality standards are consistently attained.
  • Interacts with food andbeverage management to assure that food production consistently exceeds the expectations of members and guests.
  • Evaluates products to assure that quality,price and related goods are consistently met.
  • Establishes and maintainsa regular cleaning and maintenance schedule for all kitchen areas andequipment.
  • Provides training and professionaldevelopment opportunities for all kitchen staff.
  • Frequently visits dining areas to welcome guestand ensure complete satisfaction.
  • Perform other duties as directed by the Management
  • OTHER SKILLS EDUCATIONAND EXPERIENCE

  • Ability to interactpositively with supervisor, management, coworkers, members, and the public to promote a team effort andmaintain a positive and professional approach.
  • Ability to produce a highvolume of work in a timely manner, which is accurate, complete, and of high quality.
  • Culinary School Graduate, equivalent of a firstdegree
  • 5 years’ experience as a Head Chef in anInternational Hospitality Industry.
  • Proven track record of team management, reporting, organizationaland coaching skills within the Heart-of-the House.
  • Solid understanding of buffet, a la carte andbanquet revenue generation.
  • Comprehensive knowledge of expense control as itrelates to Heart of the House payroll and the forecasting / budgeting ofexpenses.
  • Experience with purchasing and inventory systems.
  • Creative menu development skills.
  • Strong technical literacy, including Microsoft Wordand Excel.
  • Diplomatic team player able to foster relationshipswith Members, Employee Partners and guests. Should be able to communicate wellin good English.
  • Must know how to train staff on various mealsproduction and drawing up a technical sheet .
  • BENEFITS

  • AttractiveSalaries : Our goal is to acknowledge our employees' skills and performance, while at the sametime respecting the principles of fairness and non-discrimination.
  • To ensure our salaries are competitive, we regularly conduct surveys of localmarkets and specialized firms. This enables us to provide personalized andmotivational support for all our teams with the aim of facilitating andencouraging their development.

  • RegularSupport : Meeting in a calm setting, conducting an appraisal andsetting targets is a valuable process, both for managers and employees.
  • Severalmeetings or discussions are held throughout the year to facilitate dialogue andmotivate teams.

  • Wellnessfor all : Withoperations over 67 countries, we strive to ensure the well-being, health andsafety of all our teams.
  • Accor is extremely attentive to its employees andtheir loved ones.

    With this in mind, in accordance with local welfare systems, the country inquestion and market practices, the Group implements healthcare expense,personal protection and retirement plans to provide unfailing support andengagement .

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