Chef

Responsibilities:

The Chef prepares and cooks a diverse menu of local Nigerian dishes alongside continental and international main courses. They bake and decorate an assortment of high-quality breads, specialty cakes, pastries, pies, and plated desserts. The Chef designs seasonal menus and invents new dessert concepts to keep the dining options fresh and appealing. They monitor stock levels and manage the inventory of baking supplies and kitchen ingredients to reduce overall food waste. The Chef enforces strict compliance with food safety, sanitation, and hygiene regulations across all food preparation areas. They supervise and mentor junior kitchen staff, ensuring standard recipes and presentation styles are consistently met.

Requirements:

Culinary degree, diploma in professional cookery, or certified training in culinary arts and baking/pastry from a recognized institution. 3–5 years of proven experience as a chef, sous chef, or head cook, with demonstrated expertise in both authentic Nigerian cuisine and continental/international dishes. Practical proficiency in artisan bread making, speciality cake decoration, pastry production, and plated dessert presentation. Demonstrated ability in stock management, kitchen inventory tracking, portion control, and food waste reduction. In-depth knowledge of food hygiene, sanitation protocols, HACCP principles, and kitchen safety regulations. Strong leadership, communication, and time-management skills to train junior staff and manage peak service hours efficiently.