Head of Kitchen
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Job summary
The Head of Kitchen oversees all kitchen operations, ensuring smooth production, excellent food quality, and adherence to hygiene and safety standards. The ideal candidate should demonstrate strong leadership, organization, and culinary skills.
Min Qualification:
High School (S.S.C.E)
Experience Level:
Entry level
Experience Length:
2 years
Job descriptions & requirements
Responsibilities:
- Plan daily menus and production schedules
- Supervise and assign duties to all kitchen staff
- Ensure food quality, portion accuracy, hygiene, and consistency
- Manage inventory, raw materials, and supplier relationships
- Maintain kitchen SOPs, safety, and cleanliness standards
- Monitor food cost, wastage, and portion control
- Train, coach, and evaluate kitchen staff
- Prepare daily production and performance reports for management
Requirements:
- Minimum of SSCE qualification
- At least 2 years of experience managing a busy kitchen
- Proven leadership and culinary management skills
- Strong communication and organisational abilities
- Ability to thrive in a fast-paced kitchen environment
Remuneration: NGN 100,000 Monthly
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