Chef

Responsibilities:

Prepare and oversee a variety of local and continental dishes. Plan menus, recipes, portions, and daily kitchen activities. Supervise kitchen assistants and ensure smooth kitchen operations. Monitor food supplies, inventory, portion control, and minimize food wastage. Maintain high standards of food quality, hygiene, sanitation, and kitchen safety.

Requirements:

Minimum of SSCE/OND; culinary training or certification is an added advantage.

Minimum of 2–3 years’ proven experience as a Chef in a restaurant, hotel, lounge, or similar establishment. Strong knowledge of Nigerian/local and continental dishes. Good knowledge of food safety, hygiene, food storage, and kitchen operations. Strong leadership, organizational, time-management, and communication skills. Ability to work effectively under pressure in a fast-paced kitchen environment.