2 Professional Chefs

*1. FOOD PREPARATION & COOKING* 1. Plan menus and create new recipes for customers 2. Prepare ingredients: chopping, marinating, seasoning 3. Cook meals to standard recipes and ensure consistent taste and quality 4. Plate and garnish dishes attractively before serving *2. KITCHEN MANAGEMENT* 1. Supervise kitchen staff: cooks, kitchen assistants, dish washers 2. Assign duties and ensure smooth kitchen operations during busy periods 3. Maintain kitchen cleanliness, hygiene, and food safety standards 4. Ensure all equipment is used properly and maintained *3. INVENTORY & COST CONTROL* 1. Check stock and raise requests for ingredients and supplies 2. Receive and inspect deliveries for freshness and quality 3. Control food costs and minimize waste 4. Store ingredients properly to prevent spoilage *4. QUALITY & COMPLIANCE* 1. Ensure all food meets health, safety and hygiene regulations - NAFDAC/SON standards 2. Taste and quality-check dishes before they go out

*EXPERIENCE* 1. *Entry Level*: 2 years experience as Cook / Assistant Chef 2. *Mid/Senior Level*: 3-5 years experience as Chef in a restaurant, hotel, or catering company 3. Experience with Nigerian, Continental, and Intercontinental dishes preferred *OTHER REQUIREMENTS* 1. Knowledge of food safety, hygiene and health standards 2. Physical fitness - able to stand for long hours and lift heavy pots 3. Valid health certificate is an advantage 4. Verifiable references from past employers --- *KEY SKILLS OF A CHEF* *1. CORE CULINARY SKILLS* 1. *Cooking*: Expert in grilling, frying, baking, stewing, and plating 2. *Menu Planning*: Create menus, new recipes, and seasonal specials 3. *Recipe Development*: Cost recipes and maintain consistent taste/quality 4. *Food Safety*: HACCP, personal hygiene, safe food handling and storage *2. KITCHEN MANAGEMENT SKILLS* 1. *Team Leadership*: Supervise cooks, kitchen assistants, and dish washers 2. *Inventory Control*: Stock taking, ordering