Main Chef – Yod Abyssinia General Trading plc
Hotel and Hospitality
Yod Abyssinia General Trading plc
YOD Abyssinia Traditional Restaurant, established in 2003, is one of the pioneering and most reputable traditional restaurants in Addis Ababa, introducing proudly the Ethiopian hospitality through diverse cuisines, cultural dance and music. ‘YOD’ means ‘witness or speak out’ in the Gurage ethnic group. And ‘Abyssinia’ is the ancient name of Ethiopia and the region known today as Horn of Africa.
The Company currently is looking to hire dynamic, energetic and hardworking potential employee in the following positions as per specified job requirements. The Company currently is looking to hire dynamic, energetic and hardworking potential employee in the following position as per specified job requirements.
Job Description
Purpose of the Job:- The Executive chef holds the most senior position in a kitchen’s chain of command and is responsible for everything that goes out of the kitchen. His/her work is dynamic, and daily activities vary in nature & To take full responsibility for the coordination and preparation of all kitchen meal orders in any given shifts.
Duties and Responsibilities:
Food Production and Presentation
- Accurately forecasts food production needs
- Completes all food production records within guidelines
- Coordinates activities of cooks and other kitchen personnel engaged in preparing and cooking foods.
- Prepare food as needed
- Develops and standardizes production recipes to ensure consistent quality
- Develops quality standards for food quality and presentation
- Checks food quality, presentation, and portion control before meals
- Ensures maintenance of cooking equipment
Menu Planning:
- Develops menus and revises twice annually
- Develops catering menu and customizes menu as necessary
Purchasing and Inventory
- Sets appropriate purchasing specifications
- Purchase all food and supplies and ensures items are available on a timely basis
- Obtains fair pricing by using the bidding process
- Completes all purchasing and inventory records within guidelines
- Maintains inventory controls
Sanitation
- Maintains a sanitary and safe kitchen/storage environment for all employees
- Implements HACCP plan
Financial
- Manages/controls food costs
- Prepare budgets in consultation with Restorant Manager
Supervision/Human Resources
- Supervises and motivates kitchen staff
- Interviews and hires kitchen staff
- Train kitchen staff
- Evaluates employee performance
Leadership
- Serves as a role model for employees through teamwork support, attention to detail, quality control, and interactions with guests and team members
- Ensures guest satisfaction
- Ensures that employees receive fair and consistent treatment and opportunity to advance
- To promote team spirit and lead by example
- To assist with or present regular training or coaching sessions, so that staff perform their duties correctly.
- To report any faults or defects to immediate supervisor, paying particular attention to any safety or health hazard
- Performs other job-related duties as required.
Number of open posts: 1 (One)
Employment type: Full time after the successful completion of probation period.
Qualification and Experience:
- BA/Diploma in Hotel and Toursm Management, Food preparation and related fileds of study.
- 5 years and above experience in Cultural Restorant and Hotels Industry.
- Very Good knowledge of Cultural Food Preparation.
- Excellent communication and collaboration skill is mandatory.
- We’re excited to have you apply for the Main Chef at our company!
Negotiable and Attractive
