Chef at Maison Fahrenheit

Key Responsibilities

Menu Development and Recipe Management

• Develop, document, and standardize recipes for all menu items.
• Ensure consistency in taste, portion sizes, presentation, and quality.
• Create new dishes and improve existing recipes based on customer feedback and business needs.
• Establish accurate ingredient measurements, preparation methods, cooking times, and plating standards.
• Calculate recipe costs, monitor portion control, and recommend appropriate selling prices in collaboration with management.
• Ensure recipes can be reproduced consistently by all kitchen staff.

Kitchen Leadership and Team Management

• Lead, supervise, and coordinate the daily activities of the kitchen team.
• Train cooks and other kitchen staff on recipes, cooking techniques, hygiene, and presentation.
• Assign responsibilities and ensure staff maintain discipline, punctuality, and productivity.
• Monitor team performance and provide constructive feedback.
• Maintain a professional kitchen environment and resolve operational challenges effectively.
• Take responsibility for kitchen output and ensure meals are prepared and served on time.

Kitchen Operations and Cost Control

• Plan daily food production according to expected guest numbers, restaurant orders, and events.
• Manage ingredient purchasing, stock levels, inventory, and food storage.
• Minimize food waste, spoilage, and unnecessary expenditure.
• Work with management and purchasing staff to maintain appropriate ingredient quality and supplier standards.
• Monitor food costs and ensure efficient use of kitchen resources.
• Ensure kitchen equipment is properly maintained and used safely.

Food Quality, Hygiene, and Safety

• Maintain high standards of food hygiene, sanitation, and kitchen safety.
• Ensure ingredients are stored, labeled, and handled correctly.
• Monitor food freshness, temperature control, and preparation procedures.
• Conduct regular checks to ensure meals meet established quality standards.
• Ensure compliance with applicable food safety requirements and hotel policies.

Requirements

• Proven experience as a Head Chef, Sous Chef, or in a senior kitchen leadership role.
• Strong knowledge of recipe development, standardization, and menu planning.
• Demonstrated ability to lead, train, and manage a team of cooks.
• Good understanding of food costing, portion control, inventory, and waste management.
• Ability to prepare and supervise a variety of Nigerian and continental dishes.
• Strong knowledge of kitchen hygiene, food safety, and quality control.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work under pressure and manage multiple food orders efficiently.
• High standards of discipline, accountability, creativity, and professionalism.