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Professional Chef
Urielsprout Limited
Food Services & Catering
Rest of Nigeria (Edo) Full Time
Hospitality & Hotel NGN 150,000 - 250,000
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Job Summary
We seek an experienced Chef residing in Edo State to plan menus, prepare quality meals, supervise kitchen staff, and maintain hygiene standards. Must have strong culinary skills, creativity, cost control ability, and a passion for delivering exceptional dining experiences.
- Minimum Qualification : High School (S.S.C.E)
- Experience Level : Entry level
- Experience Length : 2 years
- Working Hours : Full Time
Job Description/Requirements
Responsibilities:
Menu Planning & Food Preparation:
- Design and update menus in line with customer preferences, seasonal availability, and cost considerations.
- Prepare and present high-quality meals in a timely manner. Ensure portion control, presentation, and consistency of all dishes.
Kitchen Operations Management:
- Oversee daily kitchen activities, ensuring smooth workflow.
- Maintain cleanliness, hygiene, and organization in all kitchen areas. Ensure proper maintenance and functionality of kitchen equipment.
Quality Control & Food Safety:
- Adhere to all health, safety, and sanitation regulations.
- Conduct regular quality checks on ingredients and finished meals. Monitor food storage, stock rotation, and expiry dates to prevent wastage.
Staff Supervision & Training:
- Lead, train, and supervise kitchen staff for efficiency and professionalism.
- Assign tasks and schedule shifts to ensure adequate coverage. Foster a positive and collaborative work environment.
Cost & Inventory Management:
- Monitor food costs and control waste to meet budget targets. Maintain inventory levels and liaise with suppliers for timely procurement.
Requirements:
- Diploma or Certificate in Culinary Arts, Catering, or related field (Bachelor’s degree is an added advantage).
- Minimum of 3 years’ experience as a Chef in a hotel, restaurant, or catering environment.
- Must be a resident of Edo State.
- Proven expertise in menu creation and preparation of local and international cuisines.
- Strong leadership, time management, and organizational skills.
- Knowledge of food safety regulations and kitchen best practices.
- Ability to work under pressure in a fast-paced environment. Flexibility to work mornings, evenings, weekends, and holidays.
Key Skills & Attributes
- Creativity: Ability to create appealing and innovative dishes.
- Customer Focus: Passion for delivering an exceptional dining experience.
- Attention to Detail: High standards in presentation and quality.
- Teamwork: Collaborative approach to working with staff and management.
- Integrity & Professionalism: Commitment to ethical conduct and excellence.