Executive Chef – BonRoyal Hotel Addis
Hotel and Hospitality
BonRoyal Hotel Addis
Bon Hotel Addis is a global brand hotel chain perfectly located with only 1Km distance from Bole International Airport and just a short walk distance from National Meteorology Agency. Our newly opening Hotel is looking for interested and qualified applicants for the below positions who will be part of our team.
Scope and General Purpose:
- Assuring an efficient and cost effective food and Beverage production.
Main Duties:
- To develop a’la’carte, table d’ot, buffet, cocktail and special menus as necessary
- To ensure that all menus are constantly updated and changed periodically, paying special attention to seasonal availability.
- To ensure that all recipes are correctly estimated to ensure maximum gross profit based on the given cost percentage/profit margin.
- To hold daily meetings with the Food and Beverage Manager/supervisor to ensure that VIP’s and/or groups are timely identified and any special arrangements properly communicated.
- To hold daily meetings with the Sous-Chefs and Chef de Parties and other staffs as needed to ensure smooth running of all f & B sub units.
- To ensure a smooth and impeccable breakfast and buffet production and refilling is in place and time all the time
- To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, garnishing, nutritional value, cooking method and correct temperature.
- To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the proper treatment or are not allowed to work.
- To ensure that all stocks and fresh bazaars are ordered and received to the correct quantities, quality and price.
- To regularly meet with the main and economy storekeeper to ensure that the correct stocks in the stores, refrigerators and cold rooms are kept in a right area and temperatures and make sure expiry dates of products are managed properly to avoid wastage.
- To regularly hold maintenance checks with the Maintenance Manager to ensure that each and every equipment has got periodical inspection and maintenance.
- To ensure that all statutory notices are posted at all relevant points and that such notice are clearly placed.
- To make sure that deep cleaning is done on a regular base and a slow time of the day
- To ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the HR Department.
- To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
- To ensure that expenses are within budgeted limits.
- To ensure that all staff are constantly trained to effect consistency at all times in respect to portion, presentation, test and colour combination of dishes.
- To ensure that sufficient stocks of all materials are being kept and stored based on universal food safety procedures.
- Plan and prepare portion sizes, recipes and quality standards of all meals
- To ensure that all documents are passed to concerned parties immediately for processing.
- To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
- To constantly update your knowledge and skills for the good of the establishment.
- To hold regular performance appraisals with all staff, identifying areas for development and training needs and ensuring that this training is effected.
- To carry out or ensure that regular On-the-Job training is taking place to the required standards.
- To ensure that the most suitably qualified person is appointed in the event of a vacancy – wherever possible this should be an internal promotion.
- To place orders with suppliers.
- To take part in catering exhibitions, thus gaining further knowledge and experience.
- To ensure maximum security in all areas under your control.
- To attend Management Meetings as required and conduct monthly departmental meeting with his/her employees.
- To ensure accurate and on time submission of all reports and administrative work.
- To prepare and submit on the required format annual budgetary information and updates as required.
- To monitor updates within the industry and make suggestions how these could be implemented.
- Ensure that all statutory, as well as company, hygiene policies are being strictly adhered to.
- Ensure that junior cooks, trainees and food service staffs receive the right training and optimum guidance.
- Attend training courses and seminars as and when required.
- Promote team spirit and lead by example.
- Report any faults or defects to management, paying particular attention to any safety or health hazard.
- Performs other job-related duties as required.
