Chef De Partie at Voltaire Lifestyle Services Limited

Voltaire Lifestyle Services Limiterd are the owners of GAIA AFRICA Club and Gaby Lagos, luzury brands, situated in Victoria Island in Lagos State. It is a hospitality Company with a luxury restaurant, a private business club house and event management.

We are recruiting to fill the position below:

Job Title: Chef De Partie

Location: Victoria Island, Lagos
Employment Type: Full-time
Reports To: Sous Chef
Responsible For: Line Cooks, Head Steward and Kitchen Stewards.

Purpose of Role

• Lead, supervise and motivate the culinary and kitchen staff to deliver high standards of food preparation and service.
• Preparing, cooking, and presenting dishes according to set standards and recipe guidelines while maintaining cost standards.
• Supervising and training Line Cooks under your supervision during your shift.
• Ensuring you and your team have high standards of food hygiene in accordance with state and federal requirements.
• Monitoring portion and ensuring waste control to keep within budget.
• Helping the Head Chef and Sous Chef develop new recipes and plate presentation standards.

Job Summary

• To supervise your team on a day-to-day basis to deliver quality service, consistent plate presentation, consistently following recipes and portion guides. Ensure that all meals served to guests are within the stated guidelines.

Key Responsibilities

• Deliver first class service to guests by ensuring each meal served is according to recipe and plate presentation.
• Coach and train Line Cooks to become proficient in the preparation of recipes for the restaurant, and the GAIA AFRICA generally and events held in the club house.
• To show full support to senior staff, the goals of the organisation, always working continually towards providing excellent food service for all the organisation’s operations.
• Checking mis-en-place on quality and quantity.
• Assist Head Chef with orders, procurements and menu creation.
• Ensure that dishes delivered to guests are of the highest quality and are to the organisation’s standards.
• Supervision of shift staff including; maintaining discipline, personal hygiene and appearance of staff in line with the organisation’s policies.
• Always maintaining hygiene and sanitary standards.
• Control waste and costs to meet department budget.
• Ensure potion control is utilised at every step of the production process and at service point.
• Ensure all products in all storage areas are labelled and dated, all products in all storage areas must use the FIFO-First In First Out method to ensure quality and proper rotation of all food products.
• In conjunction with Head Chef and Sous Chef, ensure there is adequate ingredients for daily operations.
• In the absence of the Sous Chef and or the Head Chef, you are to maintain the timely and quality service in accordance with the organisation’s standards.
• Complete any other tasks requested by the Sous Chef or Head Chef.

Key Performance Indicators

• Cleanliness of kitchen and dining areas.
• Functionality of all catering facilities and equipment
• Timeliness of meals
• Level of external and internal satisfaction.
• Kitchen hygiene, health and safety.

Qualifications, Experience, Skills & Competencies

• First degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics /Nutrition or a related discipline and professional certification relevant to the role.
• Minimum of four (4) years catering management experience.
• Strong background in fine dining
• Passion for food
• Knowledge of current food trends
• Advanced food hygiene qualification
• Culinary Mathematics
• Excellent organisational and analytical skills
• Background in events is an added advantage.
• Knowledge of leading practices in kitchen health and safety
• Proficiency in the use of Microsoft office suite.

Application Closing Date
26th April, 2026.