Continental Chef

Responsibilities:

Food Preparation & Cooking: Prepare, cook, and plate continental dishes (including sauces, sautés, grilling, and roasting) according to established restaurant or hotel standards. Menu Planning & Development: Assist senior chefs or manage the creation of daily specials, breakfast/brunch/lunch/dinner menus, and seasonal dishes. Kitchen & Station Management: Oversee a designated kitchen section or station, ensuring smooth daily workflows and properly functioning equipment. Inventory & Stock Control: Monitor ingredient stock levels, handle proper food storage, execute stock rotation (FIFO), and place orders to prevent shortages. Hygiene & Food Safety: Enforce strict health, sanitation, and safety regulations (such as HACCP standards) to maintain a clean kitchen environment. Staff Supervision & Training: Mentor, guide, and support junior kitchen staff like Commis chefs and Demi Chefs de Partie. Portion & Quality Control: Ensure consistency in taste, portion sizes, and visual presentation for every plate that leaves the kitchen.

Requirements:

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

Remuneration: NGN 100,000