Chef

Responsibilities:

Oversee the daily operations of the kitchen.

Plan, prepare, and supervise the preparation of meals and menu items.

Develop and maintain menus in line with hotel standards and guest expectations.

Supervise, train, and coordinate cooks, kitchen assistants, and other kitchen staff.

Ensure consistency in food quality, taste, portion size, and presentation.

Monitor food costs, ingredient usage, portion control, and wastage.

Coordinate with the Storekeeper to maintain appropriate stock levels.

Inspect the quality and freshness of ingredients before use.

Ensure food is prepared and served within required service timelines.

Maintain strict food safety, hygiene, and sanitation standards.

Monitor kitchen equipment and report maintenance or replacement needs.

Ensure the kitchen remains clean, organised, and safe.

Address kitchen-related issues and ensure smooth coordination with the Hotel Manager and service team.

Train kitchen staff on recipes, preparation methods, hygiene, and operational procedures.

Requirements:

Minimum of OND in Culinary Arts, Hospitality Management, Food Science, or a related field; relevant professional culinary training will also be considered.

Minimum of 3–5 years’ experience working as a Chef, preferably in a hotel, restaurant, or similar hospitality environment.

Proven experience supervising kitchen staff and managing kitchen operations.

Strong knowledge of Nigerian and continental cuisine.

Demonstrable knowledge of menu planning, food costing, portion control, and inventory management.

Strong understanding of food safety, hygiene, and sanitation standards.

Ability to train and supervise kitchen personnel effectively.

Strong organisational, leadership, and problem-solving skills.

Core Skills:

Menu planning and food production management.

Strong knowledge of Nigerian and continental cuisine.

Recipe development and food presentation.

Kitchen team supervision and coordination.

Food costing and portion control.

Inventory and ingredient management.

Food safety, hygiene, and sanitation.

Quality control and consistency.

Kitchen scheduling and service coordination.

Staff training and performance management.

Waste reduction and cost control.

Ability to work effectively under pressure.

Performance Expectations:

.Oversee daily kitchen operations and ensure efficient food production.

Maintain consistent food quality, taste, presentation, and portion standards.

Supervise, train, and coordinate kitchen staff effectively.

Develop and maintain menus in line with hotel standards and guest preferences.

Monitor food costs, stock usage, portion sizes, and kitchen expenses.

Ensure strict compliance with food safety, hygiene, and sanitation requirements.

Minimise food waste, spoilage, and unnecessary operational costs.

Coordinate effectively with the hotel manager, service team, and storekeeper.

Ensure meals are prepared and served within required service timelines.

Maintain a clean, organised, safe, and professional kitchen environment.

Location: Berger, Lagos

Remuneration: NGN 150,000 – 250,000 monthly