Location: Victoria Island, Lagos
Job Type: Full-time
Experience: 5-6 years
Salary: N500,000 – N700,000
We are looking to hire a highly qualified and experienced Chef de Cuisine for our client, a fine dining restaurant in Victoria Island, Lagos.
The Chef De Cuisine is responsible for overseeing the daily operations of the restaurant and kitchen, ensuring that all food served meets the highest quality standards.
Responsibilities
• Coordinate meal preparation and provide innovative food consistently to a high standard whilst achieving approved service standards
• Schedule kitchen staff tasks and supervise food preparation & cooking for successful execution of catering projects
• Drive 100% efficiency in the kitchen
• Draw out kitchen operations plan for each event, assign tasks to the team, and drive full adherence to timelines
• Direct both kitchen and restaurant staff on proper procedures
• Monitor and maintain the quality of food served to customers
• Ensure that foods are served on time
• Ensure that the quality and quantity of foods served meet the restaurant’s standard
• Oversee kitchen staff throughout the cooking process
• Check to make sure that elements of dishes are properly cooked and seasoned
• Develop creative menus throughout the year
• Design the plating presentation for each dish
• Train staff to prepare and cook all the menu items
• Keep seasonal ingredients in mind while creating special meals
• List and select ingredients for meals
• Keep track of new trends in the food industry
• Incorporate feedback from restaurant staff, patrons and customers to make improvements and/or resolve issues
• Maintain kitchen cleanliness and safety
• Conduct daily walk through of kitchen area to ensure proper operation of all kitchen equipment
• Create safety and cleanliness guidelines for kitchen staff
• Regularly report to the Manager about the performance of the kitchen personnel, the day-to-day operations and bring anything to their notice that they should know about
• Ensure kitchen employees uniforms adhere to strict standards of professionalism
• Perform any other task assigned.
Skills & Requirements
• B.Sc. in nutrition and dietetics, hospitality management, hotel and restaurant management or related field
• Qualification from a culinary school
• At least 5 years’ work experience in a similar role
• Exceptional knowledge of standard hospitality practices and procedures
• Knowledge of a wide range of recipes
• Up to date with culinary trends and optimized kitchen processes
• In-depth knowledge of food principles and best practices
• Good menu development and meal preparation skills
• Familiarity with kitchen sanitation, health, and safety regulations
• Excellent budgetary and financial management skills
• Experience managing inventories and stocktaking
• Experience in compiling and following strict budget
• Good reporting skills.
• Solid knowledge of customer service and the ability to resolve conflict in a calm and professional manner
• Creative and innovative thinking
• Exceptional standards for cleanliness, health, and safety
• Good verbal communication skills
• Effective staff coordination and delegation
• Good problem-solving abilities
• Great organizational and methodical skills
• Exceptional leadership and people skills.
• Must display the zeal to keep learning and must have a strong sense of responsibility
• Must have a passion for creating incredible food that delights and attracts customers
• Must display the ability to create unique and innovative menu
• Ability to manage and coordinate people for results
• Must have a passion for teaching, directing, and coordinating
• Must be accurate with precise attention to detail
• Ability to assist team members when needed to accomplish team goals
• Must be proactive
• Must be willing to take initiative and make decisions
• Must be professional in attitude and appearance
• Possess a strong emotional intelligence.
Qualified candidates ONLY can send CVs to talent@hr-aidconsults.com using the job title as the subject of the mail.