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Executive Chef

  • Cameroon, Africa
  • Unspecified

K HOTEL Douala is eager to onboard its future Executive Chef. (French Speaking Essential)


DESCRIPTION

K HOTEL Douala is a 4* hotel at the heart of Bonanjo, inspired by the legacy of Kadji Defosso, and designed to surpass all expectations. It is the perfect balance of style, luxury, and sophistication as well as it embodies a blend of African hospitality and international excellence. From spacious accommodation, world-class cuisine to exemplary service, we strive to go extra miles for the satisfaction of our guests. K Hotel Douala is more than a place, it is an experience.

We look forward to welcoming you.

JOB SUMMARY

The Executive Chef is accountable for the overall success of the daily kitchen operations. He is expected to exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. He works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. He Supervises all kitchen areas to ensure a consistent, high-quality product is produced and is responsible for guiding and developing staff including direct reports. Food safety and the respect of standards are his priorities. His areas of responsibility include, overseeing all food preparation areas (e.g., banquets, room service, restaurants, and bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

YOUR PROFILE

EDUCATION AND EXPERIENCE

  • High school diploma: 6 years’ experience in the culinary, food and beverage, or related professional area. OR
  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

  • Leads kitchen management team.
  • Provides direction for all day-to-day operations.
  • Ensures compliance with all applicable laws and regulations (e.g., HACCP and Health Department), Quality control of production and its compliance with hygiene and food safety standards.

Serving as a role model to demonstrate appropriate behaviors.

  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met.

  • Recognizes superior quality products, presentations, and flavor.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Responds to and handles guest problems and complaints.
  • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters.

Ensuring employees receive on-going training to understand guest expectations.

  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Administers the performance appraisal process for direct report managers.
  • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. 

OUR OFFER

To reward your hardwork and engagement, we offer 

  • A competitive salary and benefit
  • Transportation
  • Accommodation with furniture and household appliances
  • Health Insurance 100%

*All applicants are required to include a professional profile picture in their application. Additionally, if shortlisted as part of the screening process, applicants will be expected to attend a virtual interview using a smartphone or computer. Thank you for your attention to these requirements

Visit www.khoteldouala.com to find out more about us.


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