Chef

Responsibilities:

Food Preparation and Cooking:

P repare meals using different cooking styles like grilling, baking, and frying. Check quality: Inspect food taste, temperature, and plate presentation before it goes to customers. Create recipes: Design new menu items and seasonal specials.

Kitchen Management:

Manage staff: Train, supervise, and schedule cooks and kitchen helpers. Order supplies: Check food stock, track inventory, and buy fresh ingredients. Control costs: Keep track of food budgets and reduce waste.

Safety and Cleanliness:

Enforce hygiene: Follow health and safety rules for food handling. Keep clean: Ensure work areas, tools, and kitchen machines stay clean and safe.

Requirements:

Minimum qualification of OND. 1- 2 years of previous experience in pastries majorly (small chops). The ideal candidate should have experience preparing small chops, grills, Nigerian dishes, and other catering menu items while maintaining high standards of hygiene and food quality. The candidate must be willing to learn, pay attention to detail, and thrive in a fast-paced kitchen environment.

Benefits:

Competitive salary (negotiable based on experience) Career growth and hands-on learning opportunities Supportive and professional work environment

Remuneration: NGN 70,000- 100,000