Chef at United Geophysical (Nigeria) Limited

Job Brief:

As a Chef, you will be responsible for managing all aspects of food preparation, including menu planning, ingredient sourcing, cooking techniques, and presentation. Your role involves leading and mentoring kitchen staff, ensuring food safety and quality standards.

Responsibilities:

• Plan and develop menus based on seasonal ingredients, dietary preferences, and culinary trends.
• Source high-quality ingredients from trusted suppliers and vendors.
• Prepare and cook a variety of dishes, ensuring consistency and adherence to recipes.
• Train and supervise kitchen staff, including cooks, sous chefs, and line cooks.
• Delegate tasks and responsibilities to kitchen team members, ensuring efficient workflow.
• Monitor food preparation processes to maintain quality, freshness, and food safety standards.
• Ensure compliance with health and safety regulations, sanitation guidelines, and food handling procedures.
• Oversee inventory management, including stock rotation, ordering, and cost control.
• Create and maintain kitchen schedules, staffing plans, and production schedules.
• Collaborate with front-of-house staff to coordinate service timing and menu offerings.
• Develop and implement culinary techniques, recipes, and plating presentations.
• Stay informed about culinary trends, ingredients, and techniques through research and professional development.
• Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation.

Requirements and Qualifications:

• Culinary degree or equivalent certification from a culinary school or institution.
• Proven experience as a chef or in a similar culinary leadership role.
• Strong culinary skills and knowledge of cooking techniques, cuisines, and ingredients.
• Leadership and management abilities, including team building and staff development.
• Excellent communication and interpersonal skills.
• Creativity and innovation in menu development and food presentation.
• Ability to work under pressure and handle high-volume service periods.
• Attention to detail and commitment to food quality and presentation.
• Knowledge of food safety regulations and sanitation practices.
• Flexibility to work evenings, weekends, and holidays as required.