Chef

Chef

Lead and manage the kitchen operations to ensure high-quality food service and consistent meal preparation. Oversee menu development, team training, cost control, and hygiene standards.

Responsibilities

• Develop, document, and standardize recipes for all menu items.
• Ensure consistency in taste, portion sizes, presentation, and quality.
• Create new dishes and improve existing recipes based on customer feedback and business needs.
• Lead, supervise, and coordinate the daily activities of the kitchen team.
• Train cooks and other kitchen staff on recipes, cooking techniques, hygiene, and presentation.
• Plan daily food production according to expected guest numbers, restaurant orders, and events.
• Manage ingredient purchasing, stock levels, inventory, and food storage.
• Maintain high standards of food hygiene, sanitation, and kitchen safety.
• Ensure compliance with applicable food safety requirements and hotel policies.

Requirements

• Proven experience as a Head Chef, Sous Chef, or in a senior kitchen leadership role.
• Strong knowledge of recipe development, standardization, and menu planning.
• Demonstrated ability to lead, train, and manage a team of cooks.
• Good understanding of food costing, portion control, inventory, and waste management.
• Ability to prepare and supervise a variety of Nigerian and continental dishes.
• Strong knowledge of kitchen hygiene, food safety, and quality control.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work under pressure and manage multiple food orders efficiently.
• High standards of discipline, accountability, creativity, and professionalism.

How to Apply Interested and qualified candidates should send their CV to om@maisonfahrenheit.com using the job title as the Subject of the mail.