Chef

• The Chef prepares and cooks a diverse menu of local Nigerian dishes alongside continental and international main courses.
• They bake and decorate an assortment of high-quality breads, specialty cakes, pastries, pies, and plated desserts.
• The Chef designs seasonal menus and invents new dessert concepts to keep the dining options fresh and appealing.
• They monitor stock levels and manage the inventory of baking supplies and kitchen ingredients to reduce overall food waste.
• The Chef enforces strict compliance with food safety, sanitation, and hygiene regulations across all food preparation areas.
• They supervise and mentor junior kitchen staff, ensuring standard recipes and presentation styles are consistently met.

Requirements:

• Culinary degree, diploma in professional cookery, or certified training in culinary arts and baking/pastry from a recognized institution.
• 3–5 years of proven experience as a chef, sous chef, or head cook, with demonstrated expertise in both authentic Nigerian cuisine and continental/international dishes.
• Practical proficiency in artisan bread making, speciality cake decoration, pastry production, and plated dessert presentation.
• Demonstrated ability in stock management, kitchen inventory tracking, portion control, and food waste reduction.
• In-depth knowledge of food hygiene, sanitation protocols, HACCP principles, and kitchen safety regulations.
• Strong leadership, communication, and time-management skills to train junior staff and manage peak service hours efficiently.