Chef

Responsibilities:

• Menu Development and Design: Create new dishes and menus, ensuring variety and upholding the establishment's identity and reputation.
• Meal Preparation: Oversee the preparation, cooking, and presentation of meals, ensuring consistent quality.   
  
• Manage Kitchen Staff: Supervise and train kitchen staff, ensuring that food is prepared in a timely and efficient manner.   
  
• Ordering Supplies: Maintain inventory of food supplies, order necessary ingredients, and manage relationships with suppliers.
  
• Maintain Sanitation and Safety: Ensure the kitchen adheres to hygiene and safety regulations, including the cleanliness of workspaces and the proper storage of food.   
  
• Budget Management: Oversee kitchen expenditures and ensure operations remain within budgetary limits.   
  
• Training and Development: Train new kitchen personnel and ensure the continued development of current staff.   
  
• Equipment Maintenance: Ensure kitchen equipment is in good working order, arranging repairs when necessary.   
  
• Stay Updated: Keep abreast of trends in the culinary world, incorporating new ideas into the menu.   
  
• Quality Control: Taste-test dishes before they are served to ensure quality, making adjustments if necessary.  
  
• Handle Complaints/Feedback: Address any feedback or complaints about meals, making improvements where necessary.  
  
• Special Events: Plan and execute special events or themed nights, ensuring unique and memorable experiences for guests.
  
• Collaborate: Work closely with other departments, especially the front-of-house team, to ensure smooth operations.  
  
• Nutritional and Dietary Needs: Cater to special dietary requirements (e.g., gluten-free, vegan) with creativity and care.
  
• Time Management: Ensure timely preparation of all meals, coordinating multiple dishes to ensure they are ready simultaneously.

Requirements:

• Culinary school training certificate in both continental and Nigerian dishes.
• Ability to maintain a high standard of personal appearance and hygiene.
• Ability to render the highest level of courtesy and service to the company’s clients, staff and management, even when such service falls beyond the main duties of this position
• Good customer service
• Ability to manage a team of cooks
• Organizational skills
• Time management Skills
• Ability to work under extreme pressure 
• Ability to communicate in a fast moving environment
• Previous experience working as a chef
• Passion for delighting people with food
• Good interpersonal skills
• The ability to motivate other members of staff
• The ability to work well as part of a team.
• Good leadership skills
• Ability to make good food consistently even in a busy kitchen