Chief Chefs at FoodCourt in Lagos

Position Objective

To head the kitchen team, design menus, supervise food project setup, and ensure regular quality, hygiene, and cost effectiveness in all culinary processes.

Primary duties

• Head and oversee kitchen employees across all sections.
• Formulate and modify menus in sync with client preferences and business targets.
• Ensure food quality, taste, and visual communication meet organisation guidelines.
• Oversee food expenses, inventory levels, and supplier connections.
• Ensure adherence to health, safety, and hygiene rules.
• Educate, train, and assess culinary employees.

Operating Terms:

Full-time, in-field, any time which includes weekends/holidays.

KPIs

• Menu creative invention and client fulfillment.
• Food expense management within financial plan.
• Regular quality & hygiene adherence.
• Employee output and retention.

Qualifications

• Applicants should have a Culinary Academic qualification or equivalent.
• 5+ years in a executive function in specialist kitchens.
• Effective guidance, creativeness, and finance Management.