Chef

Location: Bonny Island, Rivers

Preferred Gender: Male

Main Role

The Chef must ensure that guests are served quality, delicious, properly prepared and attractively presented meals while maintaining high standards of hygiene, professionalism and operational efficiency.

Key Duties and Responsibilities

Kitchen Operations and Food Preparation:

Oversee the daily operations of the hotel kitchen.

Prepare and cook meals according to approved menus and recipes.

Ensure food is prepared on time and served at the appropriate temperature.

Maintain consistency in food taste, quality, portion and presentation.

Ensure all ingredients are properly selected, washed, prepared and stored.

Coordinate breakfast, lunch, dinner, snacks, room service and special orders.

Ensure special dietary requests are properly handled.

Menu Planning and Development:

Develop and recommend menus in line with the hotel's standards and target customers.

Introduce new dishes to improve guest satisfaction.

Prepare menus for special occasions, events and VIP guests.

Calculate food portions and ingredient requirements.

Work with management to determine appropriate menu pricing.

Ensure menus are balanced, attractive and commercially viable.

Kitchen Staff Supervision:

Supervise and coordinate the activities of cooks, kitchen assistants and stewards.

Assign daily responsibilities to kitchen personnel.

Prepare kitchen duty rosters and work schedules.

Ensure staff maintain discipline, punctuality and proper grooming.

Train junior cooks and kitchen assistants.

Monitor staff performance and recommend improvements.

Ensure teamwork and effective communication within the kitchen.

Food Hygiene and Safety:

Maintain excellent kitchen hygiene and sanitation standards.

Ensure food handlers wash their hands and use appropriate protective clothing.

Prevent cross-contamination between raw and cooked foods.

Ensure proper food storage and temperature control.

Monitor food expiry dates and remove spoiled ingredients.

Ensure refrigerators, freezers, cooking equipment and kitchen surfaces are clean.

Enforce safe food-handling procedures.

Food Cost Control and Portion Management:

Ensure proper measurement of ingredients and food portions.

Minimise food wastage during preparation and service.

Monitor food costs and recommend cost-saving measures.

Ensure recipes and portion sizes are followed consistently.

Monitor kitchen consumption and report unusual losses.

Ensure leftovers are handled according to approved food safety procedures.

Work with management to maintain acceptable food cost percentages.

Stock Control and Inventory Management:

Monitor kitchen stock and ingredient availability.

Prepare daily and weekly kitchen requisitions.

Ensure all kitchen supplies are properly received and checked.

Monitor the quality and quantity of delivered food items.

Maintain proper records of food ingredients and kitchen supplies.

Conduct regular stocktaking.

Ensure proper storage and stock rotation using FIFO (First In, First Out).

Report shortages, damaged items and unusual stock variations.

Kitchen Equipment and Maintenance:

Ensure kitchen equipment is properly used and maintained.

Monitor the condition of cookers, ovens, refrigerators, freezers and other equipment.

Report faulty equipment promptly.

Ensure cooking utensils and workstations are cleaned after use.

Prevent misuse and damage to kitchen equipment.

Ensure the kitchen is properly arranged and organised.

Food Quality Control and Presentation

Taste and inspect meals before they are served.

Ensure food meets the hotel's quality standards.

Ensure proper garnishing and attractive presentation.

Reject substandard ingredients and poorly prepared meals.

Ensure consistency in taste and quality.

Handle guest complaints relating to food quality professionally.

Coordination with Other Departments:

The Chef must work closely with:

Hotel Manager: For operational directives, menu approval, budgeting and performance reporting.

Restaurant Manager/F&B Supervisor: For food orders, service timing and guest feedback.

Storekeeper: For food requisitions, stock availability and inventory control.

Accountant: For food cost analysis, purchases and expenditure monitoring.

Housekeeping/Stewarding: For kitchen cleanliness, dishwashing and sanitation.

Maintenance Officer: For repairs and servicing of kitchen equipment.

Reporting and Accountability:

The Chef should prepare and submit the following reports:

Daily kitchen production report.

Daily food requisition report.

Food consumption and wastage report.

Weekly kitchen stock report.

Food cost analysis report.

Kitchen equipment maintenance report.

Staff attendance and performance report.

Guest food complaints and feedback report.

Monthly kitchen operational report.

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How to apply

Send Applications to: efezisouthsea2000@gmail.com

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