Head Chef

Role of the Head Chef

• The Head Chef is responsible for the overall management of the kitchen and food production operations.
• The Head Chef ensures that all meals are prepared to the required quality, taste, presentation and hygiene standards while effectively managing kitchen staff, food costs, supplies and daily operations.

Key Duties and Responsibilities
Kitchen Management:

• Supervise and coordinate all kitchen activities.
• Ensure smooth and efficient food production.
• Allocate duties and responsibilities to kitchen staff.
• Maintain discipline, teamwork and professionalism within the kitchen.

Food Preparation & Quality Control:

• Ensure all dishes are prepared according to approved recipes and standards.
• Maintain consistent taste, portion size and presentation.
• Inspect meals before they are served to guests.
• Develop new dishes and improve existing menus where necessary.

Menu Planning:

• Prepare and review menus in collaboration with management.
• Plan daily and special-event menus.
• Ensure menus are practical, cost-effective and suitable for the hotel's clientele.

Food Cost & Portion Control:

• Monitor food costs and minimise wastage.
• Ensure proper portion control.
• Monitor the use of ingredients and kitchen supplies.
• Work with the Storekeeper and management to maintain appropriate stock levels.

Kitchen Hygiene & Food Safety:

• Ensure strict compliance with food hygiene and safety standards.
• Maintain cleanliness of the kitchen, equipment and work areas.
• Ensure proper food storage, labelling and temperature control.
• Monitor personal hygiene and appearance of all kitchen staff.

Staff Supervision & Training:

• Train, coach and supervise cooks, commis chefs and other kitchen personnel.
• Conduct practical training on food preparation and kitchen procedures.
• Assess staff performance and recommend improvements where necessary.

Stock & Inventory Control:

• Check the quality and quantity of food items received.
• Monitor kitchen stock and report shortages to management.
• Ensure proper storage and rotation of food items using FIFO First In, First Out principles.
• Reduce spoilage, theft and unnecessary wastage.

Equipment & Maintenance:

• Ensure kitchen equipment is properly used and maintained.
• Report faulty equipment promptly.
• Ensure the kitchen is properly organised and operational at all times.

Cost Control & Waste Management:

• Monitor daily food production against expected sales.
• Control overproduction and unnecessary food waste.
• Identify ways to improve kitchen profitability without compromising quality.

Coordination with Other Departments:

• Work closely with the Restaurant, Banquet, Purchasing, Store and Management teams.
• Coordinate food requirements for events, room service and special functions.
• Communicate effectively with service staff regarding menu availability and special orders.

Qualifications & Requirements

• Minimum: HND/B.Sc. in Culinary Arts, Hospitality Management, Hotel Management, Catering or a related field; relevant professional culinary qualifications may also be accepted.
• 5–8 years’ relevant kitchen experience, preferably in a reputable hotel, restaurant or resort.
• Previous experience as a Head Chef, Sous Chef or Senior Chef is highly preferred.
• Strong knowledge of local and international cuisines.
• Good knowledge of food safety, hygiene and kitchen sanitation.
• Strong knowledge of food costing, portion control and inventory management.
• Ability to prepare standard recipes and maintain consistent food quality.
• Strong leadership and team-management skills.
• Good communication and organisational skills.
• Ability to work under pressure and meet service deadlines.
• Must be creative, disciplined, hardworking and detail-oriented.
• Candidate must reside within Ibeju Lekki axis
• No accommodation provided.

Method of Application

Send Applications to: efezisouthsea2000@gmail.com