JOB SUMMARY:

The Chef is responsible for handling all food-related concerns and taking care of all food preparation needs. More often, the person will be involved in cooking, baking, and preparing predetermined menu items on a daily basis, or they may be asked to come up with new menu ideas and develop delicious and specialty dishes. He/she is will be expected to choose ingredients and design a menu based on the seasonal availability of food items.

Job Responsibilities

Selects choice ingredients that will give dishes the best flavor

Experiments to come up with new specialties that will draw diners into the restaurant

Studying each recipe and gathering all necessary ingredients

Cooking food in a timely manner

Monitor food stock and place orders

Check freshness of food and discard out-of-date items

Experiment with recipes and suggests new ingredients

Ensures compliance with all health and safety regulations within the kitchen area

Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience

Cooks guests' orders according to their preferences

Employs food safety best practices and makes sure that all kitchen staff members do the same

Exhibits sanitation practices and ensures that regulations and standards of cleanliness are strictly adhered to always.

·Analyses recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible.

Inspect cooking equipment, supplies, work areas, and ingredients to ensure constant conformance to regulatory standards.

Order food supplies and track inventory

Skills Required:

Must be able to multi-task and work efficiently in a fast-paced environment

Ability to prepare both Continental and national dishes

Should be able to work well and keep their cool in a fast-paced work environment.

Proven creativity in menu planning and recipe creation

Understanding of raw materials, quality control, and other techniques for the effective creation and distribution of food products

Excellent customer service skills

Maintains budget

Knowledge of food preparation regulations and standards

Ability to use common kitchen tools, including cutlery, graters, and ranges

Advanced knowledge of culinary, baking, and pastry techniques

Strong Communication, Organizational Skills.

Leadership skills

Ability to remain calm and undertake various tasks

Familiarity with sanitation regulations

Experience and Qualification:

Candidate must have at least 3 years cognate experience as a Chef in the hospitality industry.

Preference will be given to candidates with offshore or onshore experience on the rig.

Culinary school diploma/ training in Culinary Arts

AGE: Not more than 45 years old.

If the cap fits you kindly upload your CV at www.ichrgroup.com

Job Types: Full-time, Permanent

Salary: Up to ₦100,000.00 per month

Experience:

Chef: 

3 years (Preferred)

Work Remotely: 

No