Prepare and deliver to breakfast service, providing a high standard of fresh food in a busy hotel restaurant. Oversee the checking of all early morning deliveries.
Undertake a varied list of food preparation for the kitchen on a daily basis and take full responsibility and accountability for the Breakfast Shift. Additionally ensuring that all policies and procedures laid down by management are implemented.
Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date.
Ensure any anticipated issues are communicated promptly to the Head Chef.
Ensure all staff under your control are treated fairly and with courtesy.
Ensuring and controlling levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Collect feedback from the guest during the breakfast session and report to Executive chef on any complaints or issues.
Monitor and Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
Personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
Assist with producing menus and new dishes.
Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast
Cooking and managing breakfast service and assisting with lunch service.
Setting up and cleaning down the kitchen after breakfast.
Ensure the kitchen is kept clean and hygienic at all times.
Ensure all stocks are kept under optimum conditions.
Ensure all mise-en-place is always freshly prepared and on time.
Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
Liaise with Purchase Manager regarding daily raw materials for breakfast.
Ensure costings and budgets are achieved
Adhere to Health & Safety policies and regulations.
Have a good knowledge on health & safety, hygiene, equal opportunities, HACCP and any other legislation.
Able to handle pressure calmly and professionally.
Attend training courses as and when required.
Hours of work are normally 6am to 2pm.
Carry out any other duties as required by management.
Requirements
Degree or Diploma in Hotel / Culinary Management.
2 to 3 years of experience is full service or branded hotels. Relevant experience gained in a similar environment is desirable.
Computer knowledge and experience in using the Materials Management Software.
Passion for cooking
Friendly outgoing personality along with excellent personal presentation.
Passionate about producing high quality food.
Able to tackle every task given to you with the highest levels of enthusiasm.
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