Head Chef
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Job summary
We are seeking a highly skilled and passionate Head Chef to lead our kitchen team. The ideal candidate will be a master of authentic, local flavors, possessing deep technical knowledge of traditional cooking methods and a flair for presenting "home-style" dishes with professional excellence.
Min Qualification:
Degree
Experience Level:
Entry level
Experience Length:
2 years
Working Hours:
Full Time - Rotating Schedule
Job descriptions & requirements
Responsibilities:
- Culinary Mastery: Execute and oversee the preparation of a wide range of local delicacies, ensuring consistent flavor profiles and traditional authenticity.
- Menu Development: Design and update menus featuring native rice dishes, diverse seafood preparations, and seasonal soups.
- Kitchen Leadership: Supervise, train, and mentor kitchen staff in traditional techniques (e.g., manual pounding, coal-fire simmering, and spice blending).
- Quality Control: Inspect all plates before they leave the kitchen to ensure they meet presentation and taste specifications.
- Hygiene & Safety: Maintain a spotless kitchen environment and ensure strict adherence to food safety and sanitation regulations.
Requirements:
- Mastery of traditional yam pounding (manual or mechanized) to achieve the perfect, lump-free, elastic consistency.
- Expert knowledge of indigenous soups, specifically Oha, Afang, Egusi, and Fisherman soup, including the correct tempering of local oils and thickeners.
- Proficiency in preparing Native Rice (concoction rice) using local ingredients like locust beans (iru/ogiri), scent leaves, and smoked fish.
- Ability to clean, prep, and cook various seafood (crabs, prawns, snails, fresh fish) while maintaining delicate textures and bold flavors.
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