Chef

Responsibilities:

• Oversee the daily operations of the kitchen.
  
• Plan, prepare, and supervise the preparation of meals and menu items.
  
• Develop and maintain menus in line with hotel standards and guest expectations.
  
• Supervise, train, and coordinate cooks, kitchen assistants, and other kitchen staff.
  
• Ensure consistency in food quality, taste, portion size, and presentation.
  
• Monitor food costs, ingredient usage, portion control, and wastage.
  
• Coordinate with the Storekeeper to maintain appropriate stock levels.
  
• Inspect the quality and freshness of ingredients before use.
  
• Ensure food is prepared and served within required service timelines.
  
• Maintain strict food safety, hygiene, and sanitation standards.
  
• Monitor kitchen equipment and report maintenance or replacement needs.
  
• Ensure the kitchen remains clean, organised, and safe.
  
• Address kitchen-related issues and ensure smooth coordination with the Hotel Manager and service team.
  
• Train kitchen staff on recipes, preparation methods, hygiene, and operational procedures.
  

Requirements:

• Minimum of OND in Culinary Arts, Hospitality Management, Food Science, or a related field; relevant professional culinary training will also be considered.
  
• Minimum of 3–5 years’ experience working as a Chef, preferably in a hotel, restaurant, or similar hospitality environment.
  
• Proven experience supervising kitchen staff and managing kitchen operations.
  
• Strong knowledge of Nigerian and continental cuisine.
  
• Demonstrable knowledge of menu planning, food costing, portion control, and inventory management.
  
• Strong understanding of food safety, hygiene, and sanitation standards.
  
• Ability to train and supervise kitchen personnel effectively.
  
• Strong organisational, leadership, and problem-solving skills.
  

Core Skills:

• Menu planning and food production management.
  
• Strong knowledge of Nigerian and continental cuisine.
  
• Recipe development and food presentation.
  
• Kitchen team supervision and coordination.
  
• Food costing and portion control.
  
• Inventory and ingredient management.
  
• Food safety, hygiene, and sanitation.
  
• Quality control and consistency.
  
• Kitchen scheduling and service coordination.
  
• Staff training and performance management.
  
• Waste reduction and cost control.
  
• Ability to work effectively under pressure.
  

Performance Expectations:

• .Oversee daily kitchen operations and ensure efficient food production.
  
• Maintain consistent food quality, taste, presentation, and portion standards.
  
• Supervise, train, and coordinate kitchen staff effectively.
  
• Develop and maintain menus in line with hotel standards and guest preferences.
  
• Monitor food costs, stock usage, portion sizes, and kitchen expenses.
  
• Ensure strict compliance with food safety, hygiene, and sanitation requirements.
  
• Minimise food waste, spoilage, and unnecessary operational costs.
  
• Coordinate effectively with the hotel manager, service team, and storekeeper.
  
• Ensure meals are prepared and served within required service timelines.
  
• Maintain a clean, organised, safe, and professional kitchen environment.

Location: Berger, Lagos

Remuneration: NGN 150,000 – 250,000 monthly