General Manager, Restaurant

2 weeks ago


Abuja, FCT, Nigeria Prixair Full time
Executive Chef

Join our team as an Executive Chef and take on the challenge of leading our kitchen to new heights. As a key member of our culinary team, you will be responsible for creating innovative menus, managing kitchen operations, and ensuring exceptional food quality.

Key Responsibilities
  • Menu Development:
    • Design and develop menus that align with our restaurant's concept, seasonality, and customer preferences.
    • Regularly update menus to keep offerings fresh and appealing.
  • Food Preparation:
    • Oversee the preparation and presentation of all dishes to ensure quality, taste, and consistency.
    • Set standards for portion control and food presentation.
  • Kitchen Management:
    • Supervise all kitchen activities, including food preparation, cooking, and plating.
    • Ensure that the kitchen operates efficiently and meets health and safety standards.
  • Team Leadership:
    • Lead, train, and manage kitchen staff, including sous chefs, line cooks, and other culinary personnel.
    • Foster a positive and productive work environment.
  • Inventory Management:
    • Manage inventory, including ordering, receiving, and storing food and kitchen supplies.
    • Monitor stock levels and minimize waste by ensuring efficient use of ingredients.
  • Budgeting:
    • Develop and manage the kitchen budget, controlling food costs, labor costs, and other expenses.
    • Implement cost-saving measures without compromising quality.
  • Quality Control:
    • Maintain high standards for food quality, taste, and presentation.
    • Conduct regular taste tests and quality checks to ensure consistency.
  • Health & Safety Compliance:
    • Ensure that the kitchen complies with all local, state, and federal health and safety regulations.
    • Maintain a clean and organized kitchen environment.
  • Vendor Relations:
    • Establish and maintain relationships with food suppliers and vendors.
    • Negotiate contracts and pricing to ensure the best quality and value for the restaurant.
  • Customer Interaction:
    • Occasionally interact with customers to gather feedback on food quality and service.
    • Make adjustments based on customer preferences and feedback.
  • Event Planning:
    • Collaborate with the management team to plan and execute special events, catering services, and seasonal promotions.
  • Innovation:
    • Stay current with culinary trends and introduce new ideas to keep the menu innovative and competitive.
    • Experiment with new recipes and techniques.
Requirements
  • Candidates should possess a Bachelor's Degree with 4-7 years of relevant work experience.

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