Head Chef at TalentPool Nigeria

Job Duties

• The Head Chef is responsible for planning and managing the preparation and service of meals for guests at the Restaurant, s/he will also ensure the smooth and profitable operation of the kitchen, and maintaining high standards of food quality and safety at all times.

Job Responsibilities

• Plan and execute menus for guests, set standards for all recipes, service systems, and storage procedures; plan rotating menus to efficiently utilize supplies and minimize waste
• Train and evaluate kitchen and dining room staff on an ongoing basis
• Monitor and approve timesheets for all kitchen and dining room staff
• Manage food and kitchen budget, maintaining awareness of accurate food costs, implementing and monitoring portion control
• Inventory control, ordering and rotation
• Oversee and maintain high standards of presentation
• Ensure kitchen and dining areas are maintained to the highest standards of hygiene and cleanliness
• Ensure equipment is maintained in a clean and operational state, that it is secure, and replaced or repaired when necessary, maintaining safety standards
• Monitor and maintain operational procedures including practices stipulated by the Department of Environmental Health; where feasible, develop and maintain a recycling program for cardboard, glass, and aluminium
• Demonstrate high personal competency in technical and artistic skills necessary to operate the kitchen and produce food of consistently high quality.

Education and Training

• Bachelor's Degree / HND Catering & Hotel Management with Technical / Professional qualifications with 6 years’ work experience in similar role will be an advantage.
• Proven experience as Head Chef in a huge establishment
• Outstanding cooking skills.
• Real creativity when it comes to food.
• An ability to create menus that are innovative and profitable.
• A deep understanding of ingredients and produce.
• The capacity to work under extreme pressure.
• Excellent leadership and management.
• The ability to delegate tasks.
• Exceptional proven ability in kitchen management
• Ability to divide responsibilities and monitor progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs.

Working Hours:

• 6 working days
• Opening days, Mondays-Sundays. One-off days.

Benefits

• Accommodation and lunch would be provided
• Great working environment