Chef de Partie (Nigerian / Continental) at Cilantro Restaurant

Cilantro Restaurant is recruiting suitable candidates to fill the position below:

Job Title: Chef de Partie (Nigerian / Continental)

Location: Lagos

Job Responsibilities
Preparation and Cooking:

• Prepare, cook, and present dishes specific to Nigerian or continental cuisine in line with kitchen standards.
• Follow recipes and guidelines accurately to ensure consistency.
• Handle ingredients, including Nigerian staples like yam, plantain, rice, cassava, and spices, and continental ingredients with skill.

Section Management:

• Take charge of a particular section (e.g., meat, fish, sauces, or desserts) and ensure all food is prepared according to the restaurant's standards.
• Ensure smooth operation within the assigned section, coordinating with other Chef de Parties as needed.
• Monitor and control food quality, seasoning, and presentation to maintain standards.

Menu Planning and Development:

• Contribute to menu planning, suggesting Nigerian and continental dishes that align with restaurant concepts.
• Innovate and experiment with dishes to introduce new flavors or techniques, keeping in mind the Nigerian palate and preferences.
• Ensure menu items reflect seasonality and local ingredient availability.

Training and Supervision:

• Train junior kitchen staff and apprentices in your section, particularly in the preparation of Nigerian and continental dishes.
• Supervise and motivate team members to perform at a high standard.
• Conduct regular briefings and provide constructive feedback.

Quality Control and Hygiene:

• Ensure all food prepared meets health, safety, and quality standards.
• Enforce kitchen hygiene practices to prevent contamination and spoilage.
• Adhere to local food safety regulations and guidelines, especially in handling perishable Nigerian ingredients.

Inventory and Stock Control:

• Monitor stock levels in the assigned section, especially for Nigerian and continental ingredients.
• Ensure timely and appropriate stock replenishment to avoid shortages.
• Minimize food wastage and maximize efficient use of ingredients.

Collaboration and Communication:

• Collaborate closely with Sous Chefs, Head Chefs, and other team members.
• Communicate effectively to ensure that food is prepared on time and to the right standard.
• Attend kitchen meetings, and contribute ideas for improving workflow and customer satisfaction.

Application Closing Date
15th November, 2024.