Professional Chef

Responsibilities:

• Plan, prepare, and cook a wide range of traditional Nigerian meals (soups, stews, grills, local dishes) and continental cuisine.
• Create visually appealing and well-presented plates for all meals.
• Maintain excellent food hygiene, safety, and sanitation standards at all times.
• Ensure kitchen cleanliness, organization, and proper food storage.
• Develop weekly meal plans and menus based on client preferences.
• Oversee meal tabling, presentation, and serving arrangements.
• Manage ingredient inventory and notify management when supplies need replenishing.
• Ensure consistency in taste, portion control, and food quality.
• Adjust menus and recipes to meet dietary needs or restrictions when necessary.
• Work efficiently and professionally under pressure.

Requirements:

• Minimum of 3–5 years proven experience as a Chef.
• Strong expertise in both Nigerian and continental cuisines.
• Excellent knowledge of plating, presentation, and meal styling.
• Strong understanding of kitchen hygiene, sanitation, and safety procedures.
• Ability to work with speed, accuracy, and attention to detail.
• Good communication and organizational skills.
• Professional certification in Culinary Arts is an added advantage.
• Creativity in recipe development and food styling. (Preferred)
• Ability to multitask and manage multiple meal preparations. (Preferred)
• High level of neatness, discipline, and personal hygiene. (Preferred)
• Team player with a positive attitude and professionalism.(Preferred)