Professional Chef

Urielsprout Limited

Food Services & Catering

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.