Hotel Chef
Location: Surelere, Lagos
Key Responsibilities
Food Preparation and Production:
- Prepare and cook a variety of meals according to approved recipes and hotel standards.
- Ensure food is fresh, well-presented, and served on time.
- Monitor portion sizes and maintain consistency in taste and quality.
Menu Planning:
- Develop and update menus based on customer preferences, seasonal ingredients, and hotel requirements.
- Introduce new dishes and improve existing recipes.
- Recommend special menus for events, banquets, and promotions.
Kitchen Supervision:
- Supervise cooks, kitchen assistants, and other food preparation staff.
- Assign daily duties and monitor staff performance.
- Train new kitchen employees on food preparation techniques and safety procedures.
Food Safety and Hygiene:
- Ensure strict compliance with food safety regulations and sanitation standards.
- Maintain a clean and organized kitchen environment.
- Ensure proper storage, handling, and labeling of food items.
Inventory and Stock Management:
- Monitor inventory levels of food and kitchen supplies.
- Prepare requisitions for ingredients and supplies.
- Minimize food waste through effective stock rotation and portion control.
Quality Control:
- Inspect ingredients before use.
- Taste and evaluate dishes before service.
- Ensure all meals meet the hotel's quality standards.
Cost Control:
- Control food costs without compromising quality.
- Monitor ingredient usage and reduce unnecessary wastage.
- Assist in budgeting and cost analysis.
Customer Satisfaction:
- Respond professionally to guest feedback regarding food quality.
- Accommodate special dietary requirements and food allergies where possible.
- Ensure prompt delivery of meals during service.
Equipment Maintenance:
- Ensure kitchen equipment is properly used and maintained.
- Report faulty equipment for repair or replacement.
- Monitor compliance with safety procedures when operating kitchen appliances.
Health and Safety Compliance:
- Follow occupational health and safety regulations.
- Ensure fire safety procedures are observed in the kitchen.
- Maintain emergency preparedness within the kitchen.
Required Qualifications
- Minimum of a Diploma or Certificate in Culinary Arts, Hospitality Management, or a related field.
- Professional culinary certification is an added advantage.
- Minimum of 3–5 years of relevant experience in a reputable hotel or restaurant (senior positions may require more experience).
Salary
N180,000 monthly.
Application Closing Date
30th June, 2026.
How to Apply
Interested and qualified candidates should send their Applications to: efezisouthsea2000@gmail.com using the Job Title as the subject of the email.