Responsibilities:
Plan, prepare, and cook a variety of dishes in line with the established menu and quality standards.
Supervise and coordinate kitchen activities, ensuring timely preparation and service of meals.
Monitor food quality, portion control, and presentation to ensure consistency and guest satisfaction.
Ensure strict compliance with food safety, hygiene, and sanitation standards within the kitchen.
Manage inventory of food supplies and ingredients, minimizing waste and controlling costs.
Train, guide, and supervise kitchen assistants and other support staff as required.
Liaise with suppliers and assist in sourcing quality ingredients at competitive prices.
Contribute creative input to menu development and seasonal specials.
Maintain kitchen equipment in good working condition and report maintenance issues promptly.
Ensure proper storage and labelling of food items to prevent spoilage and cross-contamination.
Requirements:
Minimum of 2 years' proven experience as a Chef or Cook in a restaurant, hotel, or hospitality establishment.
Formal culinary training or certification is required.
Sound knowledge of various cuisines, cooking techniques, and food presentation styles.
Strong understanding of food safety regulations and kitchen hygiene practices.
Good leadership and team coordination skills.
Ability to work efficiently under pressure in a fast-paced kitchen environment.
Strong organisational and time-management skills.
Ability to work flexible hours, including evenings, weekends, and public holidays.

Company in Nigeria.