Intercontinental Chef

Responsibilities:

Global Food Preparation: Cook and plate authentic dishes from multiple international culinary traditions (e.g., Italian, Chinese, Indian, French, and American). Menu Planning and Innovation: Design seasonal, themed, or fusion menus, introduce new recipes, and adapt dishes to match customer tastes and dietary needs. Quality and Portion Control: Maintain strict consistency in taste, texture, portion sizes, and visual presentation for every plate. Kitchen Management: Supervise kitchen staff, delegate prep tasks, and coordinate workflow during busy service hours. Inventory and Cost Control: Monitor food stock levels, order ingredients, minimize food waste, and help manage food costs and pricing. Hygiene and Safety Compliance: Enforce health, sanitation, and food safety regulations, while properly inspecting ingredients for freshness. Staff Training: Mentor junior cooks and commis chefs on global cooking techniques and recipe standards

Requirements:

Minimum qualification of SSCE. 2-3 years of previous experience in a similar role.

Benefits: Accommodation.

Remuneration: NGN 150,000