Chefs at Grand Bezer Nigeria Limited

Job Summary

• We are seeking to hire a competent and experienced intercontinental Sous Chef to assist the Head Chef in culinary Operations.

Responsibilities

• Cooking and preparing high quality dishes
• Assisting the Head Chef to create menu items, recipes and develop dishes
• Supervising all kitchen stations.
• Supervising, motivating and working closely with other Chefs of all levels
• Being responsible for health and safety
• Being responsible for food hygiene practices.
• Ensuring food quality and excellent standards are maintained for all dishes created
• Assisting with determining when food inventory needs stocking and orordering
• Ensuring the kitchen meets all regulations including sanitary and food safety guideline
• Maintain the highest standards of quality and portion control, prepare requisitions, check expiry dates, identify slow-moving items, and ensure proper storage.
• Maintain operating equipment and report any necessary repairs.
• Consult with the Executive Chef regarding suggestions to improve quality.
• Perform any other duties requested by the Executive Chef and management.

Requirements

• Must have at least 2 -3 years work experience.
• Culinary Certification is required.
• Good communication and writing skills.
• Good computer skill.
• Must be able to take correction.
• Must be a good listener.
• Must be able to replicate recipes as directed by the head Chef.

go to method of application »

Job Summary

• We are seeking highly experienced and mature Executive Chefs to provide top-tier culinary services for our facility in Abuja.
• The ideal candidates should have a strong background in working within hotel work spaces, and demonstrate excellent culinary skills.
• These are full-time positions.

Responsibilities

• Prepare a wide range of high-quality meals, including local and international cuisine.
• Effective stock taking, report writing and computer skskill.
• Plan and create diverse menus, ensuring all meals meet the standards of taste and presentation.
• Lead and represent the F&B team, ensuring their optimal performance.
• Create recipes for a unified kitchen production and standard.
• Coordinate a team that maintains a clean and organized kitchen at all times, adhering to food safety and hygiene reregulations.
• Manage inventory, order ingredients, and ensure that all kitchen supplies are well-stocked.
• Encourage and build mutual trust, respect, and cooperation aamong eam members.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.

Requirements

• 5-7 years of culinary experience, with preference for those who have worked in top hotels and apapartments.
• Computer literate with good communication and writing skills.
• Cooperative and approachable team player.
• Expertise in preparing local and international dishes, with the ability to introduce/upgrade recipes.
• Strong organizational and time management skills to manage alternating shifts effectively.
• Ability to work independently and maintain high standards of cleanliness and food safety.
• Flexibility and commitment to working from Monday to Sunday, with alternating shifts in between.