Job Summary

Wine Lab Executive Chef is accountable for menu designs, quality, consistency, and production of the Wine Lab Restaurant and staff meals. He/ She exhibits culinary talents by personally performing tasks while leading the rest of the colleagues and managing all food-related functions. Coordinates all menus, purchasing, food preparation, and staffing for the restaurant. Work with the team to improve guest and colleague satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   

Key Duties and Responsibilities

§ Maintain and uphold the brand standards of the Restaurant.

§ Responsible for all the daily operation of the restaurant kitchen including gaining profit up to profit lose

§ Bringing innovative ways and methods of cooking as part of his main efforts

§ Lease with the suppliers and contractors in sourcing and procuring of new and old ingredients on the market

§ Participate in supporting the interns from Vatel as this will be one of the major focus of the restaurant

§ Enforce HACCP, FIFO and create SOP for daily operations

§ Keep track of schedules, working hours of the team and making sure payroll is done in time

§ Able to enforce the use of local ingredients as maximum as possible

§ Maintain kitchen safety by educating and regularly training the team

§ Work close with pastry Chef and guiding on menu planning, plating, and costings

§ Provide services that are above and beyond for customer satisfaction and retention.

§ Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

§ Responsible for interviewing and hiring of kitchen & restaurant colleagues.

§ Supervise and manage restaurant kitchen colleagues, manage all day-to-day operations. Understanding colleague positions well enough to perform duties in colleagues' absence.

§ Manage colleague progressive discipline procedures; participate in the colleague performance appraisal process, providing feedback as needed.

§ Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

§ Participate in training restaurant colleagues on menu items including ingredients, preparation methods, and unique tastes.

§ Supervise and coordinate activities of cooks and workers engaged in food preparation.

§ Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

§ Encourage and build mutual trust, respect, and cooperation among team members.

§ Ensure colleagues are cross-trained to support successful daily operations, that the productivity level of colleagues is maintained and that they understand the expectations and parameters. Uses all available on-the-job training tools for colleagues.

§ Establish and maintain open, collaborative relationships with colleagues and ensures colleagues do the same within the team.

§ Serving as a role model to demonstrate appropriate behaviors.

§ Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

§ Set a positive example for guest relations.

§ Emphasize guest satisfaction during restaurant meetings and focuses on continuous improvement.

§ Empower colleagues to provide excellent customer service.

§ Handle guest problems and complaints.

§ Interact with guests to obtain feedback on product quality and service levels.

§ Analyze information and evaluate results to choose the best solution and solve problems.

§ Attend and participate in all pertinent meetings.

§ Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions for restaurants. Assist in developing daily and seasonal menu items for the restaurant.

§ Determine how food should be presented and create decorative food displays.

§ Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.

§ Recognize superior quality products, presentations, and flavor.

§ Plan and manage food quantities and plating requirements for the restaurant.

§ Estimate daily restaurant production needs and Communicate production needs to key personnel.

§ Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

§ Check the quality of raw and cooked food products to ensure that standards are met.

§ Lead shift teams while personally preparing food items and executing requests based on required specifications.

§ Set and support the achievement of kitchen goals including performance goals, budget goals, team goals, etc.

§ Capable of menu costings, budget preview, and reviews as well as setting up a capex budget

§ Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

§ Understand the impact of kitchen operation on the overall property financial goals and objectives and manage to achieve or exceed budgeted goals.

§ Maintain food cost, preparation handling, and correct storage standards.

§ Ensure compliance with all applicable laws and regulations.

§ Follow proper handling and the right temperature of all food products.

§ Effectively investigate reports and follows-up on colleague accidents

§ Know and implement company safety standards.

Skills, Experience & Educational Requirements

§ Qualification from an accredited Culinary Arts school, Hotel and Restaurant Management, or related major Institution.

§ At Least 5 years experience in the culinary, food and beverage, or related professional area and within a similar premium Brand environment.

§ Strong interpersonal and problem-solving abilities necessary.

§ Must be a highly organized person with strong planning skills and able to meet deadlines in a fast-paced environment.

§ Goal and results-oriented.

§ Analytical skills, strength as a developer, and a leader of others are essential.

§ An absolute commitment to service excellence and continual learning

 FUNCTIONAL COMPETENCIES

Grooming

§ I present a professional image according to established standards

Communication

§ I adapt my communication to the message and the audience

§ I deliver effective written communications

 Functional Skills & Knowledge

§ I understand the full scope of my duties and demonstrate initiative

§ I take full responsibility for my actions

Planning & Organizing

§ I set realistic goals both for myself and my colleagues in line with brand strategies

§ I handle multiple priorities effectively

Team Management & Development / Influencing & Working with Others

§ I devote time in training and coaching each colleague

§ I conduct regular performance management discussions for my colleagues and monitor their progress

Where Colleagues do not have anyone to supervise,
then the competency will be replaced by with the following 2 behaviors:

§ I am able to influence others when required to speak and present ideas

§ I am able to work with other colleagues and departments effectively

Problem Solving & Decision Making

§ I involve all the appropriate people to resolve problems in the business

§ I proactively facilitate prompt and appropriate decision making

Innovation & Creativity

§ I regularly seek new opportunities for change

§ I assist in resolving resistance to change.

 Interested and qualified candidates should please send CVs to: hr@theverb.ng 

Kindly note, only shortlisted candidates will be contacted.