• Application Deadline:
• Position: Kitchen Manager



• Job Type Full Time



• Qualification Others



• Experience



• Location Lagos




• Job Field Catering / Confectionery 
  
  

Key Responsibilities:

• ‎Oversee daily kitchen operations to ensure efficiency, quality, and safety.


• ‎Manage *Cost of Goods Sold (COGS)including cost control, monitoring, and optimizing food production output.


• ‎Supervise procurement processes to ensure timely and cost-effective purchase of supplies.


• ‎Maintain strict compliance with *food safety, hygiene standards, and kitchen operating rules*.


• ‎Lead and train kitchen staff, ensuring adherence to company policies and performance standards.


• ‎Manage *inventory and stock-taking*, ensuring proper documentation and minimizing waste.


• ‎Develop and update menus in collaboration with management, ensuring variety, creativity, and profitability.


• ‎Coordinate staff scheduling and manage shift operations to ensure optimal staffing levels.


• ‎Monitor food preparation to maintain consistency, quality, and portion control.


• ‎Work closely with management to set targets, review performance, and implement continuous improvement.


• ‎Ensure proper maintenance and functionality of kitchen equipment.


• ‎Handle conflict resolution and promote a positive, team-oriented kitchen environment.

‎Requirements:

• ‎Proven experience as a Kitchen Manager, Head Chef, or similar role.


• ‎Strong understanding of kitchen operations, food costing, and inventory management.


• ‎Excellent leadership, communication, and organizational skills.


• ‎Ability to thrive in a fast-paced environment and manage multiple priorities.


• ‎Knowledge of food safety regulations and best practices.


• ‎Culinary qualification or relevant certification is an added advantage.


• ‎Ability to work flexible work hours including weekends.Strong understanding of kitchen operations, food costing, and inventory management.


• ‎Excellent leadership, communication, and organizational skills.


• ‎Ability to thrive in a fast-paced environment and manage multiple priorities.


• ‎Knowledge of food safety regulations and best practices.


• ‎Culinary qualification or relevant certification is an added advantage.


• ‎Ability to work flexible work hours including weekends.