Head Chef at Ivee Consulting Limited

The Head Chef is responsible for overseeing the culinary operations, menu development, food quality, and kitchen staff. This role involves creating an exceptional dining experience, ensuring high-quality food and beverage offerings, and maintaining a smoothly functioning kitchen.

Key Responsibilities:

• Menu Planning and Development - Create innovative and appealing menus that align with the restaurant's theme and target audience. Source high-quality ingredients and manage food costs effectively.
• Kitchen Management - Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Ensure a clean, organized, and efficient kitchen operation.
• Food Preparation and Presentation - Prepare meals, oversee food preparation, ensuring consistency, taste, and presentation. Continuously monitor food quality to meet or exceed customer expectations.
• Quality Control - Implement and maintain quality control standards, including taste tests, plating guidelines, and portion control.
• Inventory Management - Manage inventory levels, order supplies, and minimize wastage. Conduct regular inventory audits and ensure stock rotation.
• Kitchen Hygiene and Safety - Enforce strict adherence to sanitation and safety standards. Train kitchen staff on proper food handling and safety protocols.
• Cost Control -Monitor and control kitchen expenses, including food and labor costs. Seek cost-effective solutions without compromising food quality.
• Collaboration with Management - Collaborate with the restaurant management team on business strategies, special events, and promotions. Adapt menus for special occasions and guest preferences.
• Staff Development - Train and mentor kitchen staff, promoting a culture of growth and excellence. Conduct performance reviews and identify training needs.
• Guest Satisfaction - Ensure customer satisfaction through consistently excellent food quality and service.
• Address guest feedback and complaints promptly and professionally.

Key Performance Indicators (KPIs):

• Food Cost Percentage: Maintain food costs within the budgeted percentage, optimizing the use of ingredients.
• Menu Innovation: Introduce new dishes, specials, or seasonal menus that receive positive customer feedback.
• Kitchen Efficiency: Measure kitchen efficiency through ticket times, order accuracy, and minimal wastage.
• Health and Safety Compliance: Ensure compliance with food safety and hygiene regulations, achieving a high score in health inspections.
• Customer Satisfaction: Track customer reviews, ratings, and feedback to maintain high satisfaction levels.
• Employee Turnover: Minimize kitchen staff turnover through effective management and development.
• Financial Performance: Contribute to the financial success of the restaurant by controlling costs and maximizing revenue.

Requirements:

• Proven 4 years of experience as a Head Chef in a lounge/restaurant setting.
• Culinary degree or relevant certification.
• Strong culinary and kitchen management skills.
• In-depth knowledge of various cooking techniques, cuisines, and ingredients.
• Creativity in menu development and presentation.
• Ability to work in a high-pressure environment and manage a diverse kitchen team.
• Strong organizational and problem-solving abilities.
• Knowledge of food safety and hygiene standards.
• Excellent communication and leadership skills.
• Familiarity with inventory management and cost control.
• Passion for delivering an exceptional dining experience.

Remuneration: 

NGN 200,000 - NGN 300,000

Location - Chevron Lagos