Chef at KenRicana Group

Job Summary:

The Head Chef is responsible for ensuring that the standard and quality of the company's food production, hygiene and food safety practices are within the company’s standard and is always maintained at the highest level. As a professional manager, you will be responsible to lead the kitchen operations to achieve the highest standards of food production. Maintain a strong, customer-focused and quality driven culture in the kitchen that drives for excellence and cleanliness in the workplace. You will work within an agreed budget and will have responsibility for the efficient running of the kitchen, striving to improve quality standards, profitability, staff development and retention. This is a hands-on role which requires attention to detail, great leadership skills, team leadership and a positive work attitude.

Note: Candidates MUST reside within these areas/axis in Lagos mainland - Ojo, Obadore, Akesun, Igondo, Idimu, Egbeda

Main Responsibilities:

1. Menu development- The Head Chef will be responsible for developing the company's menu. Developed menu will be reviewed and signed off by Management
2. Develop recipes and dishes ensuring variety and food quality
3. Develop plate presentation techniques for all dishes
4. Work with management to determine prices for each dish based on food cost
5. Adjust recipes and dishes based on food and labor cost
6. Approve raw material vendors for product consistency and quality
7. Responsible for hiring, training, and assigning task to kitchen staff and encouraging continual process improvement
8. Ensure kitchen is managed efficiently and professionally
9. Ensure all cooking environment are clean and managed to the highest company’s safety standard

Main Duties:

1. Determine overall kitchen and equipment setup for effective workflow
2. Teach/train new staff on skills required to perform their duties
3. Provide staff feedback on performance to enable staff development and growth
4. Prepare meals as well as ensure timely dispatch of meals for each day’s service
5. Supervise the meal preparation process ensuring adherence to hygienic and food safe practices
6. Keep recipe folders in good order and up to date. Work to agreed recipes and ensure that all kitchen staff comply
7. Responsible for ensuring the kitchen complies with the company's GMP standards and NAFDAC regulations
8. Ensure kitchen is properly cleaned at the end of each shift
9. Manage kitchen inventory, raw materials, and supply storage proces
10. Inspect raw materials and cooked food to guarantee highest quality products are served to customers
11. Ensure functionality of all kitchen equipment and timely report of equipment breakdown to the Operations Manager
12. Ensure daily temperature checks of all refrigeration and freezer units by kitchen staff
13. Management and control of food waste by careful supervision of food preparation methods
14. Ensure timely and professional resolution of staffing issues

Skills required

1. Ability to manage kitchen staff and kitchen operations
2. Ability to motivate staff
3. Excellent communication skills
4. Attention to detail
5. Ability to resolve conflict in a constructive manner
6. Ability to solve problems and think-on-your-feet
7. Willingness to take initiative and make decisions
8. Ability to delegate tasks effectively
9. Ability to multitask
10. Leadership skills and team-work oriented