Chef

Responsibilities:

Menu Planning: Design appealing menus, create recipes, and balance seasonal ingredients with budget limits. Food Preparation & Quality Control: Cook dishes, oversee plating presentations, and taste food to guarantee consistent flavor and visual appeal. Kitchen Management & Staffing: Supervise, train, and schedule kitchen personnel, while delegating daily tasks. Inventory & Cost Control: Track stock, order raw materials, and minimize waste to keep food costs within budget. Safety & Sanitation: Enforce health, hygiene, and safety regulations across all workstations

Requirements:

Culinary Art Skill/SSCE/Ond Holders 1 - 2 years of experience as a Continental Cook or Chef de Partie Cooking skills and knowledge of international cuisine 

Benefits:

Accomodation Meal

Remuneration: NGN  150,000