Kitchen Manager

Responsibilities:

• Supervise kitchen operations during catering events, ensuring timely and high-quality food preparation. 
• Monitor food safety practices and ensure compliance with health regulations across all catering setups. 
• Manage kitchen staff scheduling, training, and conflict resolution. 
• Control inventory, place orders, and reduce food waste to maintain cost efficiency. 
• Coordinate with event planners and chefs to develop menus suitable for diverse indoor and outdoor functions. 

Requirements:

• A degree or certificate from a culinary school is often preferred, though extensive experience can sometimes substitute.
• 3 years of experience working in a professional kitchen, ideally with experience in various roles (line cook, sous chef, etc.). 
• A thorough understanding of food safety regulations and best practices 
• Strong cooking skills and knowledge of various cuisines and cooking techniques. 
• Ability to manage inventory levels, order supplies, and minimise waste. 
• Ability to handle employee conflicts and disciplinary issues.

Remuneration: NGN 150,000