We aspire to be the leading and preferred hotel in Nigeria. * We are committed to exceeding guests’ expectations * We are dedicated to providing Impeccable facilities and personalized services.Key Responsibilities:
Oversee daily kitchen operations to ensure efficiency, quality, and safety.
Manage *Cost of Goods Sold (COGS)including cost control, monitoring, and optimizing food production output.
Supervise procurement processes to ensure timely and cost-effective purchase of supplies.
Maintain strict compliance with *food safety, hygiene standards, and kitchen operating rules*.
Lead and train kitchen staff, ensuring adherence to company policies and performance standards.
Manage *inventory and stock-taking*, ensuring proper documentation and minimizing waste.
Develop and update menus in collaboration with management, ensuring variety, creativity, and profitability.
Coordinate staff scheduling and manage shift operations to ensure optimal staffing levels.
Monitor food preparation to maintain consistency, quality, and portion control.
Work closely with management to set targets, review performance, and implement continuous improvement.
Ensure proper maintenance and functionality of kitchen equipment.
Handle conflict resolution and promote a positive, team-oriented kitchen environment.
Requirements:
Proven experience as a Kitchen Manager, Head Chef, or similar role.
Strong understanding of kitchen operations, food costing, and inventory management.
Excellent leadership, communication, and organizational skills.
Ability to thrive in a fast-paced environment and manage multiple priorities.
Knowledge of food safety regulations and best practices.
Culinary qualification or relevant certification is an added advantage.
Ability to work flexible work hours including weekends.Strong understanding of kitchen operations, food costing, and inventory management.
Excellent leadership, communication, and organizational skills.
Ability to thrive in a fast-paced environment and manage multiple priorities.
Knowledge of food safety regulations and best practices.
Culinary qualification or relevant certification is an added advantage.
Ability to work flexible work hours including weekends.