Head Chef

Responsibilities:

• Menu Development: Design and develop seasonal menus that reflect the restaurant’s waterfront location and incorporate local ingredients.
• Innovate new dishes that appeal to a diverse clientele, balancing creativity with cost-effectiveness.
• Ensure all menu items are prepared consistently according to recipes, portioning, cooking, and serving standards.
• Kitchen Management: Lead and manage the kitchen team, including chefs, cooks, and other kitchen staff, to ensure smooth operations.
• Conduct regular training sessions to enhance the skills and knowledge of the kitchen team.
• Oversee the daily preparation and production of meals, ensuring they meet the restaurant's quality and presentation standards.
• Food Quality and Safety: Implement and enforce food safety protocols, ensuring compliance with local health and safety regulations.
• Monitor food preparation and kitchen equipment to ensure proper functioning and hygiene.
• Maintain the highest standards of cleanliness, organization, and safety in the kitchen.
• Inventory and Cost Management: Manage food inventory, ensuring that ingredients are fresh, of high quality, and used efficiently to minimize waste.
• Work closely with suppliers to source the best ingredients at competitive prices.
• Monitor food costs and adjust menu pricing as necessary to meet budgetary goals.
• Collaboration: Collaborate with the restaurant management team to plan and execute special events, promotions, and seasonal offerings.
• Work closely with the front-of-house staff to ensure customer feedback is incorporated into menu and service improvements.
• Participate in meetings with management to discuss menu changes, kitchen performance, and operational improvements.
• Customer Experience: Engage with customers to gather feedback and ensure their dining experience exceeds expectations.
• Handle customer inquiries and complaints regarding food quality or preparation, resolving issues promptly and professionally.
• Occasionally host culinary demonstrations or cooking classes for customers, enhancing their connection to the restaurant.
• Staff Scheduling and Training: Create and manage staff schedules, ensuring the kitchen is adequately staffed during peak hours and events.
• Mentor and develop junior chefs, fostering a positive and productive work environment.
• Conduct performance reviews for kitchen staff and provide constructive feedback.
• Culinary Innovation: Stay up-to-date with industry trends, new cooking techniques, and food presentation styles.
• Experiment with new ingredients, flavors, and presentations to keep the menu fresh and exciting.
• Incorporate sustainable practices in the kitchen, such as minimizing food waste and using eco-friendly products.

Requirements:

• Culinary degree or equivalent professional experience in a fine dining environment.
• Minimum of 4 years of experience in a leadership role within a high-end restaurant, with a focus on intercontinental and contemporary Nigerian cuisine.
• Strong knowledge of kitchen operations, food safety standards, and cost management.
• Exceptional leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Creativity and passion for culinary arts, with a strong understanding of flavor profiles and presentation.
• Experience in managing a kitchen in a waterfront or coastal restaurant.
• Knowledge of international and local Nigerian cuisines, with a focus on seafood.
• Proficiency in menu planning, recipe development, and food cost management.
• Ability to adapt to seasonal changes and customer preferences.

Work Environment:
The Head Chef will work in a dynamic, fast-paced kitchen environment within a bustling waterfront restaurant. The role requires flexibility, with the ability to work evenings, weekends, and holidays as needed. The position also involves interaction with customers and the restaurant management team to ensure a seamless dining experience that highlights the unique waterfront setting.