Job Summary:
The Head Chef is responsible for ensuring that the standard and quality of the company's food production, hygiene and food safety practices are within the company’s standard and is always maintained at the highest level. As a professional manager, you will be responsible to lead the kitchen operations to achieve the highest standards of food production. Maintain a strong, customer-focused and quality driven culture in the kitchen that drives for excellence and cleanliness in the workplace. You will work within an agreed budget and will have responsibility for the efficient running of the kitchen, striving to improve quality standards, profitability, staff development and retention. This is a hands-on role which requires attention to detail, great leadership skills, team leadership and a positive work attitude.
Note: Candidates MUST reside within these areas/axis in Lagos mainland - Ojo, Obadore, Akesun, Igondo, Idimu, Egbeda
Main Responsibilities:

Menu development- The Head Chef will be responsible for developing the company's menu. Developed menu will be reviewed and signed off by Management
Develop recipes and dishes ensuring variety and food quality
Develop plate presentation techniques for all dishes
Work with management to determine prices for each dish based on food cost
Adjust recipes and dishes based on food and labor cost
Approve raw material vendors for product consistency and quality
Responsible for hiring, training, and assigning task to kitchen staff and encouraging continual process improvement
Ensure kitchen is managed efficiently and professionally
Ensure all cooking environment are clean and managed to the highest company’s safety standard

Main Duties:

Determine overall kitchen and equipment setup for effective workflow
Teach/train new staff on skills required to perform their duties
Provide staff feedback on performance to enable staff development and growth
Prepare meals as well as ensure timely dispatch of meals for each day’s service
Supervise the meal preparation process ensuring adherence to hygienic and food safe practices
Keep recipe folders in good order and up to date. Work to agreed recipes and ensure that all kitchen staff comply
Responsible for ensuring the kitchen complies with the company's GMP standards and NAFDAC regulations
Ensure kitchen is properly cleaned at the end of each shift
Manage kitchen inventory, raw materials, and supply storage proces
Inspect raw materials and cooked food to guarantee highest quality products are served to customers
Ensure functionality of all kitchen equipment and timely report of equipment breakdown to the Operations Manager
Ensure daily temperature checks of all refrigeration and freezer units by kitchen staff
Management and control of food waste by careful supervision of food preparation methods
Ensure timely and professional resolution of staffing issues

Skills required

Ability to manage kitchen staff and kitchen operations
Ability to motivate staff
Excellent communication skills
Attention to detail
Ability to resolve conflict in a constructive manner
Ability to solve problems and think-on-your-feet
Willingness to take initiative and make decisions
Ability to delegate tasks effectively
Ability to multitask
Leadership skills and team-work oriented