Splendour Hotel & Suites is a treasure in the heart of Ilupeju business district. It is renowned as one of Lagos’s finest boutique hotel boasting of 35 well-appointed luxury and full service rooms. The hotel offers travelers and businessmen alike a soothing environment, where they can engross themselves in the luxury of its contemporary sophistication. We are recruiting to fill the position below:Job Title: Chef/CookLocation: LagosEmployment Type: Full-timeJob SummaryChef/Cook is responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience while seeking customer feedback, training staff, controlling costs, and covering all business needsWhat Will I Be Doing?As a Chef/Cook, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience.A Head Chef will also be required to ensure that all operational, quality, and administrative functions are carried out properly.Specifically, you will be responsible for performing the following tasks to the highest standardsManage all aspects of the kitchen including operational, quality and administrative functionsActively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient mannerEnsuring adequate resources are available according to business needsManage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislationControl costs without compromising standards, improving gross profit margins and other departmental and financial targetsEnsure team members have an up-to-date knowledge of menu items, special promotions, functions and eventsMaintain good communication and work relationships in all hotel areasEnsure that staffing levels are maintained to cover business demandsEnsure monthly communication meetings are conducted and post-meeting minutes generatedManage staff performance issues in compliance with company policies and proceduresRecruit, manage, train and develop the kitchen teamComply with hotel security, fire regulations and all health and safety and food safety legislationEnsure maintenance, hygiene and hazard issues are dealt with in a timely mannerManage financial performance of the department so all planning is in line with hotel objectivesEnsure food control systems are adhered to so margins are on targetRegular review of all menus with Food and Beverage manager to confirm offerings are in line with market trendsBe environmentally aware. 

Apply at