Responsibilities:
- Menu Development: Curating and updating menus featuring appetizers, entrees, and desserts.
- Food Preparation: Executing a variety of culinary techniques, such as roasting, braising, and baking, while maintaining high-end flavor and visual presentation.
- Inventory & Cost Control: Managing ingredient stock levels, preventing waste, and ordering supplies while keeping within the kitchen budget.
- Team Leadership: Training and supervising junior kitchen staff (e.g., Commis chefs) to ensure the timely and accurate execution of every meal.
- Quality Assurance: Enforcing strict sanitation, health, and hygiene standards (like HACCP compliance) to guarantee guest safety
Requirements:
- Culinary Art Skill/SSCE/Ond Holders
- Culinary degree or diploma
- 1 - 2 years of experience as a Continental Cook or Chef de Partie
- Cooking skills and knowledge of international cuisine
Benefits: Accommodation
Remuneration: NGN 250,000
