Chef

Responsibilities:

• Plan, create, and price daily or seasonal menus while ensuring high culinary standards and presentation.
• Oversee food preparation, cooking, and plating during service hours to guarantee quality and consistency.
• Manage kitchen staff, including scheduling, assigning duties, and training junior cooks or kitchen hands.
• Monitor inventory, manage food costs, and place orders for fresh ingredients and kitchen supplies.
• Enforce strict hygiene, sanitation, and safety standards across all food preparation areas.

Requirements:

• Minimum qualification of OND.
• 2 years of proven experience as a Chef, Head Cook, or Executive Chef in a restaurant, hotel, or catering setting.
• Formal culinary degree, diploma, or relevant professional certification from a recognised culinary institute.
• In-depth knowledge of cooking techniques, food safety regulations, and kitchen management.
• Strong leadership, communication, and multitasking abilities under high-pressure conditions.
• Proven experience in preparing a wide variety of local and Nigerian dishes is compulsory.