Head Chef
Zeebra Junction
Nigeria (Nigeria)
23d ago


My Client a Hotel in Lagos , Nigeria is recruiting for a creative and experienced Head Chef to oversee their Kitchen operations at the Lodge .

The successful candidate should have an enquiring mind, be methodical, and pay attention to detail, be creative, and show perseverance and patience, ability to work under pressure, ability to accept routine and mundane tasks, have high energy level, and be flexible, ability to overcome obstacles and persist with the task at hand, be decisive and adaptable.

Remuneration Package :

  • $ 2000.00 Salary : Negotiable depends on qualifications / experience
  • Single Status accommodation provided
  • Meals provided
  • Other Benifits will be discused in the interview
  • Annual leave Cycle
  • Return flights to Point of origin when on leave
  • Applications : Preferably apply on line to advert, a lternitivly apply to the consultant : gordon zeebrajunction.co.za

    Job description :

  • Daily menu planning and preparation of Excuisite A la Carte plated Breakfast, Lunch and Dinner as well as buffets
  • Pastry and baking

    Good knowledge of kitchen hygiene and equipment maintenance

    Overseeing all food preparation - Stock control - be able to do all orders and checking of deliveries

    Assist with stock takes and understanding how it works

  • Work as a team with Sous Chef and CDP's
  • Skills required :

  • Qualification from a reputable Cookery school / academy
  • Must be a Head Chef or Senior Sous Chef at present or have experience as a head chef (at least 3 to 4 years) in a 5 star lodge / Hotel
  • Experience working in remote / hard environments is essential as kitchen is run on gas / interupted electricity and ofen one needs to improvise
  • Self-motivated and discipline is essential and we are wanting the candidate to own it
  • Solid management skills with experience in stock control, staff training, menu planning and kitchen policy and procedures
  • Health and safety training / qualification / experience an asset
  • Team development and training of his / her team
  • Ensuring that the operating standards of the lodge are adhered to
  • Menu preparation which includes seasonal rotation
  • Essential that candidate has clean habits
  • Additional with your application

    Head and shoulders Photograph

    Indication of current salary backed up with a salary slip

    3 photos of recent dishes prepared preferably a starter , main course and dessert

    Gordon Mollett

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