Chef

Port Harcourt - Nigeria

Monthly Salary: Not Disclosed

Experience Required: 5years

Posted on: 14 hours ago

Vacancies: 1 Vacancy

Job Summary

Job Summary

The Chef is responsible for overseeing all kitchen operations menu planning food preparation and culinary staff management. This role involves ensuring food quality kitchen efficiency cost control and compliance with health and safety standards. The ideal candidate must possess extensive culinary expertise leadership skills and ability to deliver exceptional dining experiences for hotel guests.

Main Duties

Plan and develop diverse menus for restaurant room service and special events.
Oversee and assist in food preparation cooking and presentation to ensure quality standards.
Manage food inventory ordering and supplier relationships.
Control food costs portion sizes and minimize waste to optimize profitability.
Ensure compliance with health safety and sanitation regulations.
Get trained cooking techniques recipes and safety procedures.
Coordinate with restaurant managers and event coordinators for special functions.
Develop and implement standard operating procedures for kitchen operations.
Monitor kitchen equipment maintenance and coordinate repairs when needed.
Handle customer feedback complaints and special dietary requests.
Create seasonal menus and introduce new dishes to enhance guest experience.
Maintain accurate records of food costs inventory and staff performance.
Lead by example in maintaining professional kitchen environment.

Requirements

Bachelors degree in Hospitality Management or a related field is preferred; equivalent experience may be considered.
Culinary degree or extensive professional culinary training
Minimum of 5 years experience in commercial kitchen management
Strong knowledge of Nigerian and international cuisines
Proven leadership and team management experience
Understanding of food safety regulations and HACCP principles
Excellent organizational and multitasking abilities
Creativity and innovation in menu development
Strong cost control and budget management skills
Ability to work under pressure in fast-paced environment
Professional certification in culinary arts preferred

Benefits

Salary: Negotiable.

Other Benefits: Performance bonuses health cover professional development opportunities.

Job SummaryThe Chef is responsible for overseeing all kitchen operations menu planning food preparation and culinary staff management. This role involves ensuring food quality kitchen efficiency cost control and compliance with health and safety standards. The ideal candidate must possess extensive ...

Job Summary

Main Duties

Plan and develop diverse menus for restaurant room service and special events.
Oversee and assist in food preparation cooking and presentation to ensure quality standards.
Manage food inventory ordering and supplier relationships.
Control food costs portion sizes and minimize waste to optimize profitability.
Ensure compliance with health safety and sanitation regulations.
Get trained cooking techniques recipes and safety procedures.
Coordinate with restaurant managers and event coordinators for special functions.
Develop and implement standard operating procedures for kitchen operations.
Monitor kitchen equipment maintenance and coordinate repairs when needed.
Handle customer feedback complaints and special dietary requests.
Create seasonal menus and introduce new dishes to enhance guest experience.
Maintain accurate records of food costs inventory and staff performance.
Lead by example in maintaining professional kitchen environment.

Requirements

Bachelors degree in Hospitality Management or a related field is preferred; equivalent experience may be considered.
Culinary degree or extensive professional culinary training
Minimum of 5 years experience in commercial kitchen management
Strong knowledge of Nigerian and international cuisines
Proven leadership and team management experience
Understanding of food safety regulations and HACCP principles
Excellent organizational and multitasking abilities
Creativity and innovation in menu development
Strong cost control and budget management skills
Ability to work under pressure in fast-paced environment
Professional certification in culinary arts preferred