Head Chef at a Hospitality Company

A hospitality company located in Victoria Island, Lagos State that owns luxury brands and is into events management is recruiting to fill the position below:

Job Title: Head Chef

Location: Victoria Island, Lagos
Employment Type: Full-time

Job Description

• Provide a high standard of food production that best serves the needs of the restaurant.
• Ensure the kitchen is managed efficiently and professionally.
• Manage Kitchen operations in line with the budget.
• Ensure daily, weekly and monthly inventory is completed.
• Provide forecast and manage requisition of kitchen needs in a timely manner and ensure that food products are ordered to par levels set by the Company.
• Develop staff in achieving consistency in high standards of food production, maintain the cleanliness to the kitchen to state and federal requirements.
• Ensure that food products from outside vendors are received in accordance with the Company’s standards and state and federal requirements.

Duties / Responsibilities

• Responsible for the day-to-day running of the kitchen as directed by the line manager.
• Responsible for producing Menus to cater to restaurant.
• Responsible for the daily, weekly and monthly requisitions of all kitchen items in accordance with the budget.
• Achieve food cost targets and objectives set by the Company.
• Produce daily and or weekly specials for the company.
• Produce in conjunction with Sous Chef, Chef De Partie and other Chefs, menus, description of menu items, costing when necessary and the photography of menu items for consistency as well as for promotional purposes.
• Provide support and training to all Chefs and kitchen staff with menu knowledge, job role expectations, and development of kitchen staff.
• Ensure all weekly, daily and monthly cleaning schedules are adhered to.
• Ensure consistency of food quality and presentation.
• Attend meetings as directed by the Company.
• Ensure that all staff follow the policies set forth by the Company and State/Federal requirements.
• Conduct regular audits of kitchen and storage areas to ensure that all food safety/safe hygiene standards are being adhered to.
• Help prevent waste of food, over ordering and over production.
• Manage all company procedures, including updating of recipes and kitchen staff schedule.
• The ability to demonstrate effective handling of guest complaints/compliments and deal with them accordingly in conjunction with the lineManager.
• Ensure that all menu items are prepared according to the recipe and served, ensuring that portion control is utilised to ensure each menu item is within cost guidelines.
• To undertake any other duty and responsibility considered necessary by the lineManager.

Application Closing Date
13th April, 2024.