JOB TITLE: HEAD CHEF
LOCATION: LAGOS
SALARY: 400,000 – 600,000
REPORTING TO: GENERAL MANAGER
EMPLOYMENT TYPE: FULL TIME

JOB SUMMARY
Lead the kitchen to achieve the highest standards of food production, food presentation, food safety and manage the budget. Responsible for the creation of menus for the Gaby Lagos and GAIA AFRICA Club house and Events. In your role as Head Chef, it will be your responsibility to lead the kitchen team to be performance driven, create a culture focused on culinary excellence, cleanliness in the kitchen, always maintaining safe food standards and safe food hygiene according to state and federal requirements. You will work according to the Company’s agreed upon budget for your department. You will be responsible for the efficient running of the kitchen, striving to improve the quality of food, and maintain standards of plate presentation according to recipes and the Company’s standards.

DUTIES/RESPONSIBILITIES 
•    Provide a high standard of food production that best serves the needs of Gaby Lagos and GAIA Africa Club house 
•    Responsible for the day-to-day running of the kitchen as directed by the General Manager 
•    Responsible for producing Menus to cater to Gaby Lagos, GAIA House and Events  
•    Ensure the kitchen is managed efficiently and professionally 
•    Develop staff in achieving consistency in high standards of food production, maintain the cleanliness to the kitchen to state and federal requirements 
•    Responsible for the daily, weekly and monthly requisitions of all kitchen items in accordance with the budget. 
•    Ensure daily, weekly and monthly inventory is completed 
•    Provide forecast and manage requisition of kitchen needs in a timely manner and ensure that food products are ordered to per levels set by the Company 
•    Ensure that food products from outside vendors are received in accordance with the Company’s standards and state and federal requirements
•    Produce in conjunction with Sous Chef, Chef De Partie and other Chefs, menus, description of menu items, costing when necessary and the photography of menu items for consistency as well as for promotional purposes 
•    Provide support and training to all Chefs and kitchen staff with menu knowledge, job role expectations, and development of kitchen staff 
•    Ensure all weekly, daily and monthly cleaning schedules are adhered to. 
•    Ensure consistency of food quality and presentation 
•    Conduct regular audits of kitchen and storage areas to ensure that all food safety/safe hygiene standards are being adhered to. 
•    Help prevent waste of food, over ordering and over production
•    The ability to demonstrate effective handling of guest complaints/compliments and deal with them accordingly in conjunction with the General Manager 
•    To undertake any other duty and responsibility considered necessary by the General Manager

QUALIFICATIONS AND SKILLS 
•    First degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics /Nutrition or a related discipline and professional certification relevant to the role. 
•    Minimum of eight (8) years catering management experience 
•    Strong background in fine dining 
•    Passion for food 
•    Knowledge of current food trends 
•    Advanced food hygiene qualification 
•    Culinary Mathematics 
•    Excellent organizational and analytical skills 
•    Background in events is an added advantage
•    Knowledge of leading practices in kitchen health and safety 
•    Proficiency in the use of Microsoft office suite

Apply by sending your CV to uconnectrecruit@gmail.com