Current Jobs at Bolton White Hotels & Apartments

⏲ Jul 26, 2017, 6:40 PM
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Bolton White Hotels & Apartments is a leading firm in the hospitality industry. We are dedicated to ensuring the comfort of our guests. Our luxury accommodation in the heart of Garki and Wuse zone 7 in Abuja offers unparalleled guest services. Bolton White Hotels & Apartments is superbly placed to cater for guest service requirements; ensuring guest stay is both pleasant & unforgettable, we combine the experience of our team which represents a breadth and depth of expertise that is unmatched, and we believe our people are the cornerstone of our success. We are committed to making our place a great place to work and provide the foundation for building successful careers. If you share our passion for delivering unequal hospitality service where details matter, apply today to join our team. We are recruiting to fill the position below: Job Title: Butcher Location: Abuja Department: Kitchen Report To: Executive Chef Duties and Responsibilities

Ensure meat, poultry and fish are prepare and cut to Executive Chef instruction, specification as requested.
The communications to the Executive Chef, Sous Chef and the Stock Controller must be in respectful, friendly and professional ways.
Responsible of Checking all Meat and Fish on delivery for quality and Quantity.
In charge of cleanliness of the Meat and Fish preparation rooms and proper storage of all Meat and Fish items in the Freezers and Fridges.
Close communication and contact with the Executive Chef with regard ordering and preparation is obligatory.
The guidelines and requests from the Chef and F&B Manager must be followed in the most efficient way.
All machines and equipment must be kept in good repair and must be handled with care at all times.
Report any maintenance requirements to the maintenance team. Be present during the sanitation inspections of your areas.
The Butcher must be fully aware of the company controlling and food preparation procedures e.g. portion control, as outlined in the F&B manual.
Daily contact and exchange of information with the Executive Chef or Sous Chef is obligatory.

Experience/Skills/Character

Must have worked at least for 3 years as a Butcher in Hotels and Restaurants
Must be able to prepare all meats and fish products specified in company standards.
Must have basic school education
Must be able to deal with quality control, production control, meat and fish storing
Must have a good command of the English language

Job Title: Commis Chef/Cook Location: Abuja Department: Kitchen Report To: Executive Chef Job Purpose

To assist the Cook or Section Chef in preparing meals.
Depending on his or her length of experience (beginner or confirmed), the Commis Chef may carry out the following tasks:
Looking after the area allocated to him or her
Food preparation tasks (mincing, garnishes, etc)
Hot and cold cooking tasks (simple cooking, seasoning, etc)
Cleaning and tidying the area allocated to him or her
The Commis Chef may be required to stand in for his or her superior (Section Chef or Head Chef) when the latter is absent on leave

Key Responsibilities

To ensure that health and safety rules are applied and respected (especially HACCP)
To look after his or her own area
To ensure the cleanliness and tidiness of working areas (floors, equipment, tables, etc)

Qualifications

At least a minimum two years working experience in a similar position
At least Secondary school education and must be able to communicate in English.

Skills:

Knowledge of kitchen equipment
Complete command of culinary basics
Active listening skills: implementing the advice offered
Time management: fluctuations in activity levels
Taking the initiative
Paying attention to detail and quality: respecting the instructions given
Team spirit
Adaptability

Job Title: Continental Cook Location: Abuja Department: Kitchen Report To: Executive Chef Job Purpose

To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.
To be responsible for the preparation and presentation of all dishes in your allocated area, ensuring that all guests receive efficient service and high quality dishes.
To gain experience in all sections of the kitchen and ensure company and legal requirements are maintained at all times.

Key Responsibilities

To be fully aware of the preparation and service of all dishes on the hotel menus.
To prepare and present dishes on hotel menus according to customer requirements.
To ensure mise en place is carried out in your allocated area of work to meet forecasted demand.
To maintain portion control guidelines in order to ensure the profitability of kitchen is maintained.
To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately.
To ensure food materials are stored correctly and rotated to meet company and legal requirements.
To keep food wastage to a minimum.
To maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices.
To assist with the training of and supervise other members of the kitchen brigade.
To assist with quality control and menu planning where appropriate.
To practice the correct and safe use and care of all items of equipment.
To report all damage, hazards and wear and tear occurring within your areas of work.
To ensure all security and control procedures laid down are strictly adhered to.
To assist with various cleaning duties as required.
To be aware of product cost and kitchen gross profit targets.
To assist with the ordering of food materials as required following company procedures.
To consistently deliver superior customer service through our Customer Service Programme
To be fully aware of and strictly observe Food Safety regulations and requirements.
To attend training when required.
To be fully aware of and strictly observe Health & Safety and fire procedures.
To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.

Entry Requirements Qualifications:

At least Secondary School Education and must be able to communicate in English.
At least a minimum two years working experience in a similar position

Skills:

Knowledge of kitchen equipment
Complete command of culinary basics
Active listening skills: implementing the advice offered
Time management: fluctuations in activity levels
Taking the initiative
Paying attention to detail and quality: respecting the instructions given
Team spirit
Adaptability

How to Apply Interested and qualified candidates should send their Application Letters and CV's to: [email protected] using the Job Title as email Subject.

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