Executive Chef At La Campagne Tropicana Beach Resort

La Campagne Tropicana Beach Resort is a prominent and leading resort in the hospitality business in Africa.

We are an African-themed Forest, River, and Beach Resort located in the Ibeju Lekki area of Lagos, Nigeria. With over 65 acres of palm-fringed white sand beach, river, and mangrove forest, our resort provides opportunities for tourists to observe at close quarters different species of plants and animals amongst which are palms, mangroves, epiphytes, monkeys, squirrels, mudskippers, and birds such as bats, kingfishers, Seahawks, egrets and ducks.

We are recruiting to fill the position below:

Job Title: Executive Chef

Location: Ibeju Lekki – Lagos
Employment Type: Full-time

Job Summary

• The Executive Chef at La Campagne Tropicana Beach Resort oversees all culinary operations, ensuring the highest food quality and presentation standards.
• This role requires a creative and experienced leader who can manage kitchen staff, develop innovative menus, and deliver exceptional dining experiences for our guests.

Key Responsibilities
Menu Development and Planning:

• Create and update menus that reflect seasonal ingredients and contemporary culinary trends.
• Develop special menus for events, holidays, and promotional activities.
• Ensure all menus are cost-effective and meet the resort’s standards for quality and variety.

Kitchen Management:

• Oversee the daily operations of all kitchen areas, including restaurants, bars, buffet points, and room service.
• Ensure all food preparation and presentation meet the resort’s standards and customer expectations.
• Monitor kitchen equipment and ensure it is maintained and in good working condition.

Staff Management:

• Train and manage kitchen staff, including sous chefs, line cooks, and other culinary personnel.
• Create work schedules, manage time-off requests, and ensure adequate staffing levels.
• Foster a positive and collaborative work environment, encouraging staff development and growth.

Quality Control:

• Implement and oversee food safety and sanitation standards in compliance with local health regulations.
• Regular inspections of kitchen and storage areas are conducted to ensure cleanliness and organization.
• Maintain high standards of food quality, taste, and presentation.

Budgeting and Cost Control:

• Develop and manage the kitchen department’s budget, including labor, food, and operating expenses.
• Monitor and control food costs, waste, and inventory levels.
• Negotiate with suppliers and vendors to obtain the best prices for ingredients and supplies.

Guest Experience:

• Interact with guests to receive feedback on food quality and service.
• Address and resolve any guest complaints or concerns related to dining experiences..

Innovation and Trends:

• Stay informed about industry trends, new techniques, and emerging culinary innovations.
• Experiment with new recipes and techniques to keep the resort’s offerings fresh and exciting.

Qualifications

• Culinary Degree or equivalent certification
• Minimum of 5 years of proven experience as an Executive Chef or a similar role, preferably in a resort or high-end hospitality environment.
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
• Excellent leadership and management skills.
• Ability to manage budgets and control costs effectively.
• Outstanding communication and interpersonal skills.
• Creative and innovative mindset with a passion for culinary arts.
• Strong organizational skills and attention to detail.
• Knowledge of food safety and sanitation regulations.

Working Conditions:

• Ability to work flexible hours, including nights, weekends, and holidays.
• Fast-paced, high-pressure environment requiring strong multitasking abilities.

Application Closing Date
31st August, 2024.

How to Apply
Interested and qualified candidates should send their Resumes and a Cover Letter to: [email protected] using the Job Title as the subject of the mail.