Chef at FoodCourt

Job Purpose

The Chef is responsible for planning, preparing, and presenting high-quality meals in line with the restaurant’s standards, ensuring consistency, food safety, and customer satisfaction. The role requires creativity, leadership, and strong kitchen management skills.

Key Responsibilities

• Prepare, cook, and present dishes according to company recipes and standards.
• Ensure timely and efficient food preparation to meet customer demands.
• Maintain high levels of hygiene, health, and safety standards in the kitchen.
• Supervise and train kitchen staff, delegating tasks effectively.
• Plan menus, taking into account seasonality, cost, and customer preferences.
• Monitor food stock levels, order supplies, and manage inventory effectively.
• Ensure proper storage, labeling, and rotation of ingredients.
• Control portion sizes, minimize food waste, and maintain cost efficiency.
• Collaborate with management to design and implement new dishes.
• Inspect kitchen equipment regularly and report maintenance issues promptly.
• Comply with all regulatory requirements (HACCP, NAFDAC, or relevant local food safety standards).

Qualifications & Skills

• Proven experience as a Chef, Sous Chef, or similar role in a busy kitchen.
• Culinary degree, diploma, or relevant certification preferred.
• Strong knowledge of food preparation, presentation, and safety standards.
• Ability to manage a team and work under pressure.
• Excellent organizational and multitasking skills.
• Creativity and passion for food innovation.
• Strong communication and leadership skills.

Working Conditions

• Fast-paced kitchen environment.
• Requires standing for long periods and working with heat/equipment.
• Flexible schedule, including evenings, weekends, and holidays.