Chef at Nile University of Nigeria

The Chef will be responsible for leading the kitchen to deliver high-quality, consistent, and timely food production while maintaining strict compliance with food safety and hygiene standards. 

He/she is expected to;

• Lead day-to-day kitchen operations to ensure professional, efficient, and hygienic food preparation, consistent with menu standards and service expectations.
• Supervise and mentor kitchen staff, assign tasks, and manage workflow to ensure timely production of high-quality dishes during service hours.
• Monitor daily, weekly, and monthly kitchen performance, including production output, ingredient usage, food quality, and staff efficiency, to support continuous improvement.
• Plan and oversee food preparation schedules and service coordination to optimize workflow, minimize delays, and maintain consistent standards.
• Ensure proper organization, storage, and labeling of ingredients, prepared items, and kitchen documentation in line with food safety and hygiene regulations.
•  Work closely with service teams and management to ensure smooth kitchen service coordination and exceptional guest experience.
• Manage cost control measures, including portioning, waste reduction, and monitoring food usage, ensuring compliance with budget and internal procedures.
• Maintain inventory of ingredients and kitchen supplies, anticipate shortages, and communicate procurement needs to avoid service disruptions.
• Resolve operational issues, address staff concerns, and respond to service feedback to maintain a positive and productive kitchen environment.
• Maintain a clean, safe, and organized kitchen, ensuring full compliance with hygiene, safety, and operational standards.

Qualification & Experience

• Diploma or Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field (preferred). 
• Minimum of 2-3 years experience in Hospitality/culinary services in a similar or related position.
• Proven experience working in a professional kitchen, with exposure to leading or supervising daily culinary operations. 
• Formal training or certification in food safety, hygiene, or advanced culinary techniques is an advantage. 
• Basic computer skills for managing recipes, inventory, and kitchen records.