Chef at FoodCourt

Job Purpose

The Chef is responsible for planning, preparing, and presenting high-quality meals in line with the restaurant's standards, ensuring consistency, food safety, and customer satisfaction. The role requires creativity, leadership, and strong kitchen management skills.

Key Responsibilities

• Prepare, cook, and present dishes according to company recipes and standards
• Ensure timely and efficient food preparation to meet customer demands
• Maintain high levels of hygiene, health, and safety standards in the kitchen
• Supervise and train kitchen staff, delegating tasks effectively
• Plan menus, taking into account seasonality, cost, and customer preferences
• Monitor food stock levels, order supplies, and manage inventory effectively
• Ensure proper storage, labeling, and rotation of ingredients
• Control portion sizes, minimize food waste, and maintain cost efficiency
• Collaborate with management to design and implement new dishes
• Inspect kitchen equipment regularly and report maintenance issues promptly
• Comply with all regulatory requirements (HACCP, NAFDAC, or relevant local food safety standards)

Qualifications & Skills

• Proven experience as a Chef, Sous Chef, or similar role in a busy kitchen
• Culinary degree, diploma, or relevant certification preferred
• Strong knowledge of food preparation, presentation, and safety standards
• Ability to manage a team and work under pressure
• Excellent organizational and multitasking skills
• Creativity and passion for food innovation
• Strong communication and leadership skills

Working Conditions

• Fast-paced kitchen environment
• Requires standing for long periods and working with heat and equipment
• Flexible schedule, including evenings, weekends, and holidays