Catering Chef

Responsibilities:

Plan, prepare, and execute high-quality menus for social and corporate catering events. Prepare a diverse range of canapés, Small chops, Nigerian dishes, Oriental dishes, and other international dishes, as well as pastries. Develop creative and appealing dishes, menus, and food presentations. Contribute ideas for new products, recipes, menus, and catering concepts. Adapt menus and dishes to suit different clients, events, budgets, and requirements. Maintain consistency in taste, quality, portion size, presentation, and overall food standards. Prepare food efficiently and accurately within required production timelines. Calculate and monitor food costs, recipe costs, yields, and portion sizes. Assist with menu pricing and ensure dishes are produced within agreed food-cost targets. Monitor ingredient usage and minimize waste without compromising quality. Ensure proper storage, handling, labelling, and utilization of ingredients. Maintain excellent standards of food hygiene, cleanliness, and kitchen safety. Ensure the kitchen is organized, efficient, and properly maintained. Work closely with the team to ensure smooth preparation and execution of events. Take responsibility for the quality of food produced and continuously look for ways to improve standards. Perform other kitchen and catering duties required for the successful operation of the business.

Requirements:

A minimum of 3 years of experience

A minimum of SSCE