Chef

Responsibilities:

Food Preparation and Cooking:

• Preparing and cooking food according to recipes and standards.
• Ensuring food quality, taste, and presentation meet the establishment’s expectations.
• Adjusting recipes and menus based on feedback and preferences.

Menu Planning and Development:

• Creating and updating menus based on seasonality, customer preferences, and cost-efficiency.
• Innovating new dishes to keep the menu appealing and fresh.

Kitchen Management:

• Supervising and coordinating kitchen staff, including training and assigning tasks.
• Ensuring compliance with health and safety standards.
• Managing kitchen inventory, ordering supplies, and minimizing waste.
• Maintaining cleanliness and organization of the kitchen.

Quality Control:

• Tasting dishes to ensure flavor, consistency, and presentation.
• Adjusting dishes to accommodate dietary restrictions and preferences.

Cost and Budget Management:

• Monitoring food costs and controlling portion sizes to maintain profitability.
• Collaborating with suppliers to source quality ingredients at the best prices.

Leadership and Team Collaboration:

• Leading by example and motivating kitchen staff.
• Collaborating with restaurant management for seamless service delivery.

Customer Interaction:

• Occasionally interacting with guests to understand their preferences and feedback.
• Customizing dishes for special requests or events.

Health and Safety Compliance:

• Ensuring that food is stored, prepared, and served following hygiene standards.
• Monitoring staff to ensure proper use of kitchen equipment and adherence to safety

Requirements:

• 4 years experience
• Minimum of HND

Location: Lagos

Remuneration: NGN 150,000