• Application Deadline:
• Position: Chef


• Job Type Full Time


• Qualification BA/BSc/HND


• Experience 2 years


• Location Borno


• City Maiduguri


• Job Field Catering / Confectionery 
  

Job Summary

• A Chef is responsible for preparing and cooking food to the highest standards, ensuring quality, presentation, and consistency.


• They work in a fast-paced kitchen environment, leading and collaborating with kitchen staff to deliver exceptional culinary experiences.

Key Responsibilities

• Prepare and cook menu items, including appetizers, entrees, desserts, and specials.


• Ensure dishes are presented attractively and consistently.


• Develop new recipes and menus, considering dietary trends and customer preferences.


• Maintain kitchen organization, cleanliness, and safety standards.


• Supervise and train kitchen staff, including cooks, prep cooks, and dishwashers.


• Manage inventory, ordering supplies, and controlling food costs.


• Maintain kitchen equipment, reporting maintenance needs.


• Implement kitchen policies, procedures, and standards.


• Interact with customers, taking orders, and providing menu guidance.


• Respond to customer feedback and complaints.


• Collaborate with front-of-house staff to ensure seamless service.


• Participate in menu planning and pricing.


• Maintain records of inventory, sales, and menu engineering.


• Participate in menu costing and pricing.


• Attend kitchen meetings and contribute to menu development.


• Ensure compliance with food safety regulations.

Requirements

• Candidates should possess a Culinary Arts Degree or equivalent experience.


• 2+ years of cooking experience, preferably in a commercial kitchen.


• Strong knife skills, cooking techniques, and knowledge of cuisines.


• Leadership and team management experience.


• Excellent communication, problem-solving, and time management skills.


• Ability to work in a fast-paced environment, under pressure.


• Food safety certification (e.g., ServSafe).


• Certification from a recognized culinary organization .


• Experience with menu engineering, cost control, and inventory management.


• Familiarity with kitchen software and technology.


• Specialized skills (e.g., pastry arts, sous vide, molecular gastronomy).

Work Environment:

• Fast-paced, dynamic kitchen environment.


• Exposure to heat, noise, and hazardous equipment.


• Physical demands: standing, lifting, bending, and mobility.


• Flexible scheduling, including evenings, weekends, and holidays.