JOB TITLE: Professional Chef

Department: Kitchen

Job Purpose:The Chef is to plan menus, develop recipes, and engage in and supervise the preparation of dishes.

Responsible to: Head of Operations

Responsible for: delivering high-quality products that are attractive, appetizing and nutritious.

Job Description: Chef Operations

Ensure freshness of food and ingredients
Inspect supplies, equipment, and work areas for cleanliness and functionality
Supervise and coordinate activities of cooks and other food preparation workers
Develop recipes and determine how to present the food
Hire, train, and supervise cooks and other food preparation workers
Monitor sanitation practices and ensure that kitchen safety standards are followed
Making sure that meals look attractive to the eye
Accurately following recipe formulas and weighing ingredients.
Order and maintain inventory of food and supplies needed to ensure efficient operations
Plan menus and ensure uniform serving sizes and quality of meals
Full compliance with the Health and Safety procedures.

Key Skills & Competence:

Sound knowledge of continental and traditional dishes
Fully aware of company standards concerning food production, food presentation and food handling.
Must be able to understand planning, budget and portioning/rationing in the commercial environment
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Punctual, never late and always on time.
Physically fit and able to remain standing for long periods of time.
Demonstrating professionalism and a commitment to teamwork in everything that he does.
Must be able to communicate their orders clearly and effectively to staff.
Must be creative to develop and prepare interesting and innovative recipes.
Must have a keen sense of taste and smell, to inspect food quality and to design meals that their customers enjoy.
Ensure that meals are prepared and that customers are served on time.
Can remain focused for long periods when carrying out repetitive tasks.
Committed to dealing with problems before they arise.
Maintain a positive and professional approach with coworkers and customers

Areas of Expertise:

Excellent knowledge of continental and traditional dishes
Good Customer Relations
Good Time Management
Recipe creation
Good Quality control
Good Production control
Good Maintenance culture

Person’s Specification:

Must be a Non-Nigerian, could be IVORY COAST, TOGO or GABON. We will check passports/identification documents.
Must be male
At least 2 years direct supervisory or leadership experience as a Chef
Diploma/Degree in Culinary science or related certificate
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Keep up with cooking trends and best practices
Must be a team player with leadership skills
Strong passion for food
A hardworking, punctual and safety conscious Chef
Have high levels of personal hygiene.
Attention to detail.
Positive and upbeat about everything that she does.
Developing plans of action to get things done.
Ability to work under pressure

Benefits:
• Accommodation provided
• Payment of agency fee after staff stays two months.
• 2 weeks’ annual leave.
• Attractive salary package.

Note: References will be thoroughly investigated.

Closing Date: December 30th, 2016
Method of Application: Interested candidates who meet the above requirements should either upload their CV at www.talentsandskills.net or send their CV/application letters to: jobs@mctimothyassociates.com, using the job title as the subject of the mail not later than 30th December, 2016.