Responsibilities:
Menu Planning and Development:
- Design innovative menus that cater to our target clientele while considering seasonality, dietary restrictions, and cost-effectiveness.
Continuously update and refine menus to introduce new dishes and keep the offerings fresh and exciting.
- Collaborate with the management team to align the menu with the overall concept and vision of the establishment.
Food Preparation and Quality Control:
- Oversee all aspects of food preparation, ensuring high standards of taste, quality, and presentation.
- Ensure adherence to standardized recipes, portion control, and consistency in food preparation.
- Monitor and maintain the highest levels of food hygiene, safety, and sanitation practices in compliance with local health regulations.
Kitchen Operations Management:
- Efficiently manage and coordinate all kitchen operations, including ordering, receiving, and inventory control.
- Optimize ingredient utilization to minimize waste and control food costs without compromising quality.
- Monitor and maintain kitchen equipment, ensuring their proper functioning and timely maintenance.
Staff Management and Training:
- Lead, motivate, and develop a team of chefs, cooks, and kitchen staff, fostering a positive and collaborative work environment.
- Delegate tasks, provide clear instructions, and ensure efficient workflow and coordination among kitchen staff.
- Conduct regular training sessions to enhance culinary skills, promote creativity, and ensure consistency in food preparation.
Qualifications:
- Culinary degree or diploma from a reputable culinary institute or equivalent experience.
- Proven experience as a Head Chef, Executive Chef, or similar leadership role in a high-volume culinary environment.
- Strong culinary skills and expertise in various cooking techniques, cuisines, and food presentation.
- Excellent leadership and management abilities, with a track record of successfully leading and motivating a team.
- In-depth knowledge of food safety regulations, sanitation practices, and health codes.
- Proficient in menu planning, recipe development, and cost control.
- Strong organizational and multitasking skills, with the ability to prioritize effectively and meet deadlines.
- Excellent communication and interpersonal skills to effectively collaborate with staff, suppliers, and other stakeholders.
- Passion for food, creativity, and dedication to delivering exceptional dining experiences.
Job Type: Full-time
Salary: ₦100,000.00 - ₦120,000.00 per month
Ability to commute/relocate:
- Lekki: Reliably commute or planning to relocate before starting work (Preferred)
Education:
- National Diploma (Required)
