Head Chef at HCER Consulting

HCER Consulting is a leading provider of innovative solutions and training programs. We have built a reputation for delivering transformative consulting experiences that empower clients to expand their knowledge, develop new skills, and unlock their full potential. With a team of seasoned industry experts, HCER Consulting is at the forefront of cutting-edge best practices. Our diverse portfolio in consulting programs spans a wide range of disciplines, from business management and data analytics to personal development and digital literacy.

We are recruiting to fill the position below:

Job Title: Head Chef

Location: Victoria Island, Lagos

Specific Duities

• Menu Creation skills and Responsible for food production.
• Responsible for recipe building and ensuring strict recipe compliance.
• Structuring of the kitchen and its staff.
• Ensuring that during functions and event/buffet meals are ready and adequately prepared on time.
• Ensure that the taste and quality of food does not deteriorate.
• Ensure safety and hygiene measures are followed & maintained in the kitchen at all times.
• Ensure adequate improvement of all kitchen staff.
• A Head Chef will also be required to ensure that all operational, quality, and administrative functions are carried out properly.
• Manage all aspects of the kitchen including operational, quality and administrative functions.
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner.
• Ensuring adequate resources are available according to business needs.
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation.
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events.
• Maintain good communication and work relationships in all hotel areas.
• Manage staff performance issues in compliance with company policies and procedures.
• Maintenance, hygiene and hazard issues are dealt with in a timely manner.
• Manage financial performance of the department so all planning is in line with hotel objectives.
• Ensure food control systems are adhered to so margins are on target.
• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends.
• Be environmentally aware

What are we looking for?

• Candidates should possess B.Sc Degrees with relevant work experience.

Skills:

• Skills to successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow
• Catering experience in managerial capacity
• Experience managing a kitchen and developing staff
• Experience managing food costs
• Excellent leadership, interpersonal and communication skills Accountable and resilient
• Committed to delivering a high level of customer service
• Ability to work under pressure
• Intermediate food hygiene qualification

Application Closing Date
20th July, 2024.