• Application Deadline:
• Position: Continental Chef



• Job Type Full Time



• Qualification BA/BSc/HND



• Experience 3 - 5 years



• Location Lagos




• Job Field Catering / Confectionery 
  
  

Key Responsibilities

• Plan, prepare, and execute continental dishes with a focus on quality, presentation, and taste.


• Develop and improve recipes, ensuring alignment with company standards and customer preferences.


• Supervise, train, and mentor junior chefs, cooks, and kitchen staff in continental cuisine techniques.


• Oversee daily kitchen operations, including preparation, cooking, plating, and serving of continental dishes.


• Monitor ingredient quality and stock levels to ensure consistency and minimize wastage.


• Collaborate with the Production Manager and procurement team to ensure timely availability of ingredients.


• Maintain a clean, organized, and sanitary kitchen environment at all times.


• Ensure compliance with health, safety, and food hygiene regulations.


• Implement portion control and presentation standards to maintain consistency across all outlets.


• Create prep lists, production schedules, and coordinate with other kitchen sections to ensure smooth operations.


• Develop seasonal and special menus, incorporating new dishes to enhance customer experience.


• Conduct quality checks on all dishes before they leave the kitchen.


• Monitor kitchen equipment, report maintenance issues, and ensure proper usage.


• Participate in cost management by analyzing food costs, minimizing wastage, and optimizing resources.


• Respond to customer feedback related to continental dishes and make improvements as needed.


• Any other duties assigned by management to support kitchen operations and business objectives.

Qualifications

• Culinary Degree or Diploma in Culinary Arts, Hotel Management, or equivalent.


• Minimum of 3 - 5 years’ experience as a Continental Chef or in a similar role in a professional kitchen.


• Proven knowledge of continental cuisine, techniques, and international cooking standards.


• Strong leadership and team management skills.


• Ability to work under pressure and manage multiple tasks simultaneously.


• Excellent organizational and communication skills.


• Knowledge of kitchen safety, sanitation standards, and food hygiene practices.