At a glance
- Closing date
- The listing does not give one. Employers often close early when they have enough applicants, so apply soon.
- Where
- Lagos, Nigeria
- How to apply
- Directly to the employer by email. The address is in the listing below.
- Similar roles
- 104 other open Hospitality, Food & Beverage roles on the Nigeria board right now.
- This employer
- Efezi Southsea Nigeria Limited has 12 open roles on RezSync.
Location: Ibeju - Lekki, Lagos
Roles and Duties of a Head Chef
A Hotel Chef is responsible for preparing quality meals, planning menus, supervising kitchen staff, maintaining food hygiene and safety standards, controlling food costs, and ensuring guest satisfaction through excellent food service.
Key Roles and Responsibilities
Food Preparation and Cooking: Prepare and cook meals according to the hotel's menu, recipes, and required quality standards.
Menu Planning: Assist in developing menus for restaurants, room service, buffets, banquets, and special events.
Food Quality Control: Ensure that all meals meet the hotel's standards for taste, presentation, portion size, freshness, and consistency.
Kitchen Supervision: Supervise kitchen assistants, cooks, and other kitchen personnel to ensure efficient daily operations.
Food Hygiene and Safety: Maintain high standards of personal hygiene, food handling, sanitation, and kitchen cleanliness in compliance with food safety regulations.
Stock and Inventory Management: Monitor kitchen stock, inspect ingredients, track usage, and report shortages or damaged food items.
Food Cost Control: Control food portions, minimise wastage, monitor ingredient usage, and ensure meals are prepared within approved budgets.
Food Ordering: Prepare food requisitions and communicate with the Storekeeper or Purchasing Officer to ensure ingredients are available when needed.
Kitchen Equipment Maintenance: Ensure proper use, cleaning, and care of kitchen equipment and promptly report faults or breakdowns.
Food Storage: Ensure that raw and cooked foods are properly labelled, stored at appropriate temperatures, and used according to safe stock rotation procedures.
Special Dietary Requirements: Accommodate reasonable guest dietary needs, including allergies, vegetarian meals, and other special requests.
Coordination with Other Departments: Work closely with the Restaurant Manager, Food and Beverage Supervisor, Storekeeper, and service staff to ensure timely food delivery.
Staff Training: Train and guide kitchen staff on cooking techniques, food presentation, hygiene, and standard operating procedures.
Menu Costing and Portion Control: Assist in calculating ingredient costs and establishing standard portions to maintain profitability without compromising quality.
Compliance and Reporting: Follow hotel policies, maintain kitchen records, and report operational challenges, stock shortages, and food safety concerns to management.
Required Qualifications and Skills
Relevant culinary training, catering qualification, or equivalent professional experience.
Proven experience working in a hotel, restaurant, or commercial kitchen.
Good knowledge of local and international cuisines, depending on the hotel's requirements.
Strong food preparation, cooking, and presentation skills.
Knowledge of food hygiene, sanitation, and food safety procedures.
Good leadership, teamwork, and time-management skills.
Ability to control food costs and minimise wastage.
Creativity, attention to detail, and the ability to work under pressure.
Reporting Line:
The Hotel Chef typically reports to the Executive Chef, Head Chef, Food and Beverage Manager, or General Manager, depending on the hotel's organisational structure.
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Minimum qualifications
Professional Certificate
How to apply
Send Applications to: efezisouthsea2000@gmail.com
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