Missions :

• Plan and direct food preparation and culinary activities
• Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Supervise kitchen staff’s activities and provide direction for all day-to-day operations in the kitchen.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Advocate sound financial/business decision making, demonstrate honesty, integrity and lead by example.
• Provide and support service behaviours that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
• Introduce, promote, and champion the sale of signature dishes.
• To increase revenue generated from kitchen.
• Ensure compliance with food handling and sanitation standards.
• Follow proper handling and right temperature of all food products.
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Coordinate with the purchase department for acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meets departmental appearance/quality standards.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensure all kitchen employees maintain required food handling and sanitation certifications.
• Interact with guests to obtain feedback on food quality, presentation, and service levels.
• Actively responds to and handles guest problems and complaints.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend meetings and other administrative sessions as required/appropriate.
• Identify the developmental needs of kitchen staffs and provide coaching, mentoring, and helping them to improve their knowledge or skills.
• Frequently review finished products for quality and presentation before the orders are send to guest.
• Able to perform additional duties as requested by the l management as and when required.
• Maintain a positive and professional approach with co-workers and customers

Required profile for job ad : Executive Chef

• Must be resident in Monrovia, Liberia
• Minimum of 5 years hands-on experience
• Ability and willingness to learn other dishes.
• Good communication skill
• Smart and Eloquent
• Creative in meal presentation and recipes
• Open to new ideas.