Head Chef QSR

Role Description The Head Chef QSR (Quick Service Restaurant) is a full-time, on-site role based in Benin City. This role is responsible for overseeing kitchen operations, including menu execution, food preparation, portion control, and adherence to quality and safety standards. The Head Chef will plan and organize daily production for a high-volume environment, supervise and train kitchen team members, and ensure consistent taste, presentation, and speed of service. The role involves monitoring inventory, coordinating with suppliers, managing food costs, and maintaining hygiene and sanitation standards in line with regulatory requirements. The Head Chef will collaborate with management to introduce new menu items, optimize kitchen processes, and support overall guest satisfaction and operational efficiency. Must be able to prepare both national and international cuisines.
Location is Benin
Salary range 300,000 to 400,000 (slightly negotiable based on experience and after probation)
Qualifications

• Proven experience as a Head Chef or Lead Cook in a QSR or high-volume restaurant environment, with strong skills in menu execution, food preparation, and kitchen coordination.
• Knowledge of food safety, hygiene, and sanitation standards, including experience implementing and monitoring compliance with regulatory and internal policies.
• Team leadership capabilities, including supervising, training, scheduling, and motivating kitchen staff to maintain high performance and consistent service quality.
• Operational and commercial awareness, with experience managing inventory, controlling food costs, reducing waste, and optimizing kitchen workflows.
• Strong organizational and time-management skills, with the ability to prioritize tasks and deliver high-quality output under pressure in a fast-paced setting.
• Effective communication skills for collaborating with management, front-of-house teams, and suppliers, and for providing clear instructions to kitchen staff.
• Culinary training or certification from a recognized institution is preferred; equivalent hands-on experience in professional kitchens will be considered.
• Demonstrated commitment to guest satisfaction, consistency of taste and presentation, and continuous improvement of recipes and procedures.
• Flexibility to work shifts, weekends, and holidays as required by a quick service restaurant operation.

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