Continental Chef

Responsibilities:

Menu Development: Curating and updating menus featuring appetizers, entrees, and desserts. Food Preparation: Executing a variety of culinary techniques, such as roasting, braising, and baking, while maintaining high-end flavor and visual presentation. Inventory & Cost Control: Managing ingredient stock levels, preventing waste, and ordering supplies while keeping within the kitchen budget. Team Leadership: Training and supervising junior kitchen staff (e.g., Commis chefs) to ensure the timely and accurate execution of every meal. Quality Assurance: Enforcing strict sanitation, health, and hygiene standards (like HACCP compliance) to guarantee guest safety

Requirements:

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

Benefits:  Accommodation

Remuneration: NGN  250,000