Invealth Partners Limited is an Investment and Management company with a focus on creating investment opportunities and strategic partnerships in the African continent. The company is poised to create efficiency and viability in the Infrastructure, healthcare, energy, retail and commodity sector while attracting investment and management of this portfolio to...
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The Head Chef is responsible for overseeing all kitchen operations, menu planning, food preparation, and culinary staff management. This role involves ensuring food quality, kitchen efficiency, cost control, and compliance with health and safety standards. The ideal candidate must possess extensive culinary expertise, leadership skills, and ability to deliver exceptional dining experiences for hotel guests.
Main Duties
Plan and develop diverse menus for restaurant, room service, and special events.
Supervise all kitchen staff including sous chefs, cooks, and kitchen assistants.
Oversee food preparation, cooking, and presentation to ensure quality standards.
Manage food inventory, ordering, and supplier relationships.
Control food costs, portion sizes, and minimize waste to optimize profitability.
Ensure compliance with health, safety, and sanitation regulations.
Train kitchen staff on cooking techniques, recipes, and safety procedures.
Coordinate with restaurant managers and event coordinators for special functions.
Develop and implement standard operating procedures for kitchen operations.
Monitor kitchen equipment maintenance and coordinate repairs when needed.
Handle customer feedback, complaints, and special dietary requests.
Create seasonal menus and introduce new dishes to enhance guest experience.
Maintain accurate records of food costs, inventory, and staff performance.
Lead by example in maintaining professional kitchen environment.
Requirements
Bachelor’s degree in Hospitality Management or a related field is preferred; equivalent experience may be considered.
Culinary degree or extensive professional culinary training
Minimum of 5 years experience in commercial kitchen management
Strong knowledge of Nigerian and international cuisines
Proven leadership and team management experience
Understanding of food safety regulations and HACCP principles
Excellent organizational and multitasking abilities
Creativity and innovation in menu development
Strong cost control and budget management skills
Ability to work under pressure in fast-paced environment
Professional certification in culinary arts preferred
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