Chef

Responsibilities:

Plan, create, and price daily or seasonal menus while ensuring high culinary standards and presentation. Oversee food preparation, cooking, and plating during service hours to guarantee quality and consistency. Manage kitchen staff, including scheduling, assigning duties, and training junior cooks or kitchen hands. Monitor inventory, manage food costs, and place orders for fresh ingredients and kitchen supplies. Enforce strict hygiene, sanitation, and safety standards across all food preparation areas.

Requirements:

Minimum qualification of OND. 2 years of proven experience as a Chef, Head Cook, or Executive Chef in a restaurant, hotel, or catering setting. Formal culinary degree, diploma, or relevant professional certification from a recognised culinary institute. In-depth knowledge of cooking techniques, food safety regulations, and kitchen management. Strong leadership, communication, and multitasking abilities under high-pressure conditions. Proven experience in preparing a wide variety of local and Nigerian dishes is compulsory.