Responsibilities:
- Culinary Excellence: Create, test, and execute sophisticated menus that align with the restaurant’s concept, ensuring consistent flavour, portioning, and plating.
- Menu Innovation: Stay current with global food trends and seasonal ingredients to develop new recipes, specials, and seasonal menus.
- Kitchen Leadership: Recruit, train, supervise, and mentor kitchen staff (sous chefs, chefs de partie, and line cooks) in professional cooking techniques and sanitation standards.
- Operational Management: Manage food inventory, vendor relationships, and daily prep lists to minimise wastage and maximise efficiency.
- Cost Control: Monitor food cost percentages and implement financial strategies to maintain profitability without sacrificing quality.
- Safety & Sanitation: Maintain strict adherence to local health regulations, NAFDAC standards, and HACCP principles, ensuring a clean and safe work environment.
- Service Excellence: Oversee the "pass" (expediting) during service to ensure timing, temperature, and presentation are perfect before dishes reach the customer.
Requirements:
- A minimum 3–5 years of experience in a fine dining or 5-star hotel environment.
- Expert knowledge of cooking techniques (e.g., sous-vide, braising, roasting) and specialised kitchen equipment.
- Proven ability to manage, inspire, and discipline a diverse kitchen team.
- Strong ability to remain calm and focused during high-pressure, high-volume services.
Remuneration: NGN 250,000 – 400,000
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