Job Title: Head Chef
Job Summary: The Head Chef is responsible for overseeing all culinary operations and ensuring the highest level of food quality and presentation. This role requires exceptional culinary skills, strong leadership abilities, and a creative approach to menu development. The Head Chef will collaborate with the management team to maintain profitability and drive customer satisfaction through innovative culinary offerings.
Responsibilities:
Menu Development:Create and develop seasonal menus that showcase a diverse range of flavors, ingredients, and culinary techniques.
Incorporate customer preferences, dietary restrictions, and feedback into menu planning.
Stay updated on current food trends and incorporate them into menu offerings.
Food Preparation and Presentation:Ensure that all dishes are prepared and presented according to established standards of quality, taste, and presentation.
Oversee and participate in the preparation of complex and specialized dishes.
Maintain a high level of cleanliness, organization, and food safety in the kitchen.
Team Leadership:Lead, train, and motivate the culinary team to maintain high standards of performance and productivity.
Foster a positive and collaborative work environment, promoting open communication and teamwork.
Schedule kitchen staff, assign duties, and manage their performance.
Inventory and Cost Control:Manage food inventory, ensuring optimal levels while minimizing waste and spoilage.
Collaborate with suppliers to source high-quality ingredients at competitive prices.
Monitor and control food costs, implementing cost-saving measures without compromising quality.
Health and Safety Compliance:Adhere to all relevant health and safety regulations and ensure compliance throughout the kitchen.
Conduct regular inspections to identify and address any potential hazards or violations.
Train staff on proper food handling, hygiene, and safety procedures.
Continuous Improvement:Seek opportunities for innovation and improvement in food quality, menu offerings, and kitchen operations.
Gather customer feedback and use it to enhance the dining experience.
Stay updated on industry trends and culinary techniques through research and professional development.
Qualifications:
- Proven experience as a Head Chef or Executive Chef in a high-volume restaurant or similar establishment.
- Culinary degree or relevant certification is preferred.
- Extensive knowledge of various cooking methods, ingredients, and techniques.
- Strong leadership and interpersonal skills with the ability to motivate and manage a team.
- Creative mindset and ability to develop unique and appealing menus.
- Excellent organizational and time management abilities.
- In-depth understanding of food safety and sanitation regulations.
- Proficient in menu costing and budget management.
- Flexibility to work evenings, weekends, and holidays as required.
Job Type: Full-time
Salary: ₦150,000.00 - ₦400,000.00 per month
Ability to commute/relocate:
- Abuja: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Hospitality: 4 years (Required)
