• Application Deadline:
• Position: Director of Culinary Operations


• Job Type Full Time


• Qualification BA/BSc/HND


• Experience 2 years


• Location Oyo


• City Ibadan


• Job Field Hospitality / Hotel / Restaurant 
  

Job Description

• As the Director, you will be responsible for the overarching targets and goals of all restaurants as regards food and baked goods operations.


• Your duties are to establish a menu/recipe, determine the right packaging, plan budgets, and calculate what to charge for items.


• This career requires numerous years of experience in the service industry, typically including time as an executive chef.


• Other qualifications may include education at a culinary institute or a hospitality school.


• Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety.


• Join us in revolutionizing the African restaurant industry through our innovative ghost kitchen concept.

Responsibilities

• Oversee and lead the culinary operations of our ghost kitchens, ensuring the highest quality standards are met


• Develop and execute menu concepts that showcase the richness and diversity of food concepts and cuisine


• Collaborate with our team members to create innovative and enticing dishes that capture the essence of different flavors


• Conceptualize the right packaging and designs for each menu item and evaluate the effectiveness


• Maintain and enhance food quality, presentation, and consistency across all our ghost kitchen locations


• Provide guidance and mentorship to our culinary team, fostering a culture of continuous improvement


• Stay updated on industry trends, emerging ingredients, and culinary techniques to bring fresh ideas to our kitchens


• Control and direct the food preparation, pricing and packaging processes and any other relative activities


• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings


• Approve and “polish” dishes before they are established and presented to customers across all locations


• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards.


• Coordinate training activities for kitchen and back-of-house associates to meet service level standards.


• Maintain and monitor sanitation, safe food handling practices, and workplace safety in food service operations as required by Local, State and Federal guidelines.

Requirements

• Creative problem-solver who brings passion, enthusiasm and fresh ideas.


• Proven track record of being organized, dependable and self-motivated.


• Minimum of 2 years’ experience in a culinary leadership role


• At least 2 years holding a previous Executive Chef position (prior to culinary role).


• Knowledge of compliance and food safety regulations


• Basic knowledge of food packaging


• Strong knowledge of food certifications and standard regulator compliances


• Proven ability to manage and motivate a culinary team


• Strong understanding of branding and marketing within the food industry


• Excellent organizational and communication skills