Head Chef

Job Description/Requirements

Responsibilities:

  • Menu
    Development: Design and develop seasonal menus that reflect the
    restaurant’s waterfront location and incorporate local ingredients.
  • Innovate
    new dishes that appeal to a diverse clientele, balancing creativity with
    cost-effectiveness.
  • Ensure
    all menu items are prepared consistently according to recipes, portioning,
    cooking, and serving standards.
  • Kitchen
    Management: Lead and manage the kitchen team, including chefs, cooks,
    and other kitchen staff, to ensure smooth operations.
  • Conduct
    regular training sessions to enhance the skills and knowledge of the
    kitchen team.
  • Oversee
    the daily preparation and production of meals, ensuring they meet the
    restaurant’s quality and presentation standards.
  • Food
    Quality and Safety: Implement and enforce food safety protocols,
    ensuring compliance with local health and safety regulations.
  • Monitor
    food preparation and kitchen equipment to ensure proper functioning and
    hygiene.
  • Maintain
    the highest standards of cleanliness, organization, and safety in the
    kitchen.
  • Inventory
    and Cost Management: Manage food inventory, ensuring that ingredients
    are fresh, of high quality, and used efficiently to minimize waste.
  • Work
    closely with suppliers to source the best ingredients at competitive
    prices.
  • Monitor
    food costs and adjust menu pricing as necessary to meet budgetary goals.
  • Collaboration: Collaborate
    with the restaurant management team to plan and execute special events,
    promotions, and seasonal offerings.
  • Work
    closely with the front-of-house staff to ensure customer feedback is
    incorporated into menu and service improvements.
  • Participate
    in meetings with management to discuss menu changes, kitchen performance,
    and operational improvements.
  • Customer
    Experience: Engage with customers to gather feedback and ensure their
    dining experience exceeds expectations.
  • Handle
    customer inquiries and complaints regarding food quality or preparation,
    resolving issues promptly and professionally.
  • Occasionally
    host culinary demonstrations or cooking classes for customers, enhancing
    their connection to the restaurant.
  • Staff
    Scheduling and Training: Create and manage staff schedules, ensuring
    the kitchen is adequately staffed during peak hours and events.
  • Mentor
    and develop junior chefs, fostering a positive and productive work
    environment.
  • Conduct
    performance reviews for kitchen staff and provide constructive feedback.
  • Culinary
    Innovation: Stay up-to-date with industry trends, new cooking
    techniques, and food presentation styles.
  • Experiment
    with new ingredients, flavors, and presentations to keep the menu fresh
    and exciting.
  • Incorporate
    sustainable practices in the kitchen, such as minimizing food waste and
    using eco-friendly products.

Requirements:

  • Culinary degree or equivalent professional experience in a fine dining environment.
  • Minimum of 4 years of experience in a leadership role within a high-end restaurant, with a focus on intercontinental and contemporary Nigerian cuisine.
  • Strong knowledge of kitchen operations, food safety standards, and cost management.
  • Exceptional leadership, communication, and organizational skills.
  • Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
  • Creativity and passion for culinary arts, with a strong understanding of flavor profiles and presentation.
  • Experience in managing a kitchen in a waterfront or coastal restaurant.
  • Knowledge of international and local Nigerian cuisines, with a focus on seafood.
  • Proficiency in menu planning, recipe development, and food cost management.
  • Ability to adapt to seasonal changes and customer preferences.

Work Environment:
The Head Chef will work in a dynamic, fast-paced kitchen environment within a bustling waterfront restaurant. The role requires flexibility, with the ability to work evenings, weekends, and holidays as needed. The position also involves interaction with customers and the restaurant management team to ensure a seamless dining experience that highlights the unique waterfront setting.

Important Safety Tips

  • Do not make any payment without confirming with the Jobberman Customer Support Team.
  • If you think this advert is not genuine, please report it via the Report Job link below.


Report Job

Apply here


Comments

Leave a Reply

Your email address will not be published. Required fields are marked *