Job Title: Chef
Location: Ekpoma, Edo State
Deadline: 6th November, 2021
We are looking for a professional chef/cook to prepare and tailor organic and healthy meals, vital for the management of lifestyle disease conditions like diabetes, hypertension, high blood cholesterol, obesity/overweight and others for improved health status and overall wellness. The individual will help in researching and identifying new recipes, formulating new recipes, and developing new recipes.
Minimum Qualification: OND
Experience Level: Mid level
Experience Length: 2 years
Perform intensive research to identify new recipes for lifestyle disease management.
Should be able to prepare both local and continental dishes in a healthy way
Should be able to work with an existing recipe and adapt to healthy cooking to improve wellness.
Should be able to identify, create and document recipes.
Build good relationships with customers, clients, business partners.
Create appetizing and appealing dishes using culinary expertise.
Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks’ tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Approving and polishing dishes before they reach the customer
Designing new recipes, planning menus, and selecting plate presentations.
Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.
Able to organize the assigned work area and efficiently put away orders.
Able to prepare food within recommended time frames to meet Guest expectations.
Handling multiple food orders at one time
Able to operate kitchen equipment like braising pans, baking ovens, stoves, grills, microwaves and fryers.
Reordering stock and food supply
Responsible to maintain cleanliness, sanitation at the assigned work area.
Prepare ingredients for cooking, including portioning, chopping, and storing food properly.
Prepare all menu items by strictly following recipes and yield guide.
Check supplies and prep lists and ensure all items are prepped in a timely fashion.
Serve food in proper portions on to correct serving vessels and plates.
Maintain correct portion size and quality of the food to the hotel’s standards.
Setting up kitchen and procurement of kitchen equipment.
Two (2)years and above of practical working experience in the food industry.
Candidate should possess either ND, HND or B.Sc. in any relevant field. Having B.Sc. in food nutrition and dietetics is an added advantage
The candidate should have attended a culinary school with pragmatic cooking skills.
Certified culinary training
Proficient knowledge of food professional principles and practices.
Proficient knowledge of human resources management.
Excellent knowledge of BOH systems, ordering and inventory.
Excellent communication skills.
Ability to meet deadlines.
Available to work on-call, shifts, after hours, over weekends, and on public holidays.
Excellent writing and verbal communication skills
Goal-oriented, organized team player
Ability to pay attention to details.
Great analytical skills and problem-solving.
Qualified candidates should send their CV’s to email@example.com
To apply for this job email your details to firstname.lastname@example.org