• Application Deadline: Sat, 31 May 2025 00:00:00 GMT
• Position: Chef



• Job Type Full Time



• Qualification BA/BSc/HND



• Experience 2 - 5 years



• Location Lagos




• Job Field Catering / Confectionery 
  
  




• Salary Range ₦150,000 - ₦200,000/month
  
  

Job Description and Duties

•  Oversees many diverse aspects of the kitchen.


•  Checking the availability of seasonal ingredients


•  Overseeing all kitchen operations, coordinating with the kitchen staff, and assisting   them when required.


• Work closely with the Marketing team to create menu items and determine food inventory needs


•  Ensure that the restaurant meets all regulations, including sanitation and safety guidelines.


•  Proper documentation of kitchen needs as directed by the management.


•  Ensure continued efficiency of the kitchen and production of consistent quality food.


•  Train, manage and coordinate all kitchen staff


•  Create new recipes to keep the menu attractive and fresh.


•  Manage all stock management processes including, timely stock counts, line checks,  wastage reports and loss investigation.


•  Ensure all company security procedures, including loss prevention measures and             procedures for the security of staff and premises are followed.


•  Responsible for the management of the Kitchen team, including motivating and leading  the team to work to the highest standard always.


• Identify recruitment needs and take an active role in the search and selection activities and the appointment of staff in line with the company recruitment process


• Establish marketing strategies to meet the organizational sales and performance objectives


• Have full knowledge of all menus, daily features and promotions.


• Co-ordinate with the waiters, runner, kitchen staff, to ensure smooth operation and guest satisfaction.


• Ensure effective management of the food budget, stock control, menu costing, portion control and wastage


• Departmental staff adhere to uniform and personal presentation standards at all times


• Ensure that kitchen preparation, service delivery and clear down procedures are implemented and followed on a daily basis


• Ensure a standard of procedure manual is available for all recipes and available at all times


• Weekly costed items are created and consumption reconciled weekly against actual 


• Research and analyse the current market conditions, competitor information and proffer recommendations to management


• Contribute to the development of the brand.


• Carry out duties as instructed by the CEO and Managing Director