Restaurant Head Chef

Responsibilities:

• Responsible for creating adequate meal portions, preparing meals, and assisting in creating a safe and sanitary kitchen working environment
• Ensure the quality of all food items received
• Plan and establish, in conjunction with the Sous Chef, the various stations within the kitchen work area where meals will be prepared and made with necessary stocks and supplies.
• Plan and prepare various key components of each dish by referring to and executing tried and tested recipes with perfection and finesse.
• Ensure that the kitchen is always well-kept, well-stocked, and well-cleaned.
• Ensure that the ingredients in stock are fresh, of the highest quality, and kept in appropriate containers at the right temperature to maintain their freshness and quality.
• Notify the Sous Chef and Commis Chef regarding any and all updates on the food within the kitchen, such as food shortages, preparation requirements, etc.
• Stick with and strictly abide by any and all local safety and health regulations.
• Ensure that all kitchen staff are following instructions diligently and with care.
• Compile a list of all available kitchenware, appliances, and equipment used in the daily operations of the restaurant, maintain an updated list of this equipment, and report any damages or losses to the Operations Manager.
• Ensure that all ingredients utilized in each dish are fresh, clean, and of high quality.
• Monitor inventory and replace any missing stocks when necessary.
• Create a positive working environment and work alongside all other kitchen staff in a professional and mature manner.

Requirements:

• Minimum of an OND in a related field
• Minimum of 3-5 years of experience
• Strong leadership skills
• Ability to make quick decisions
• Effective communication skills
• Applicants must live in Kado and its environs.