Chef

Maison Fahrenheit, situated in the heart of Lagos, Victoria Island, is a boutique hotel that combines elegant design, personalized service, and a fusion of modern and African aesthetics. Our dedicated team is committed to crafting unforgettable experiences for our guests, making every stay exceptional. Join us in our mission to redefine hospitality in Lagos, contributing to the success of our unique boutique hotel in this dynamic and culturally rich environment.

We are recruiting to fill the position below:

Job Title: Chef

Location: Lagos

Key Responsibilities
Menu Development and Recipe Management:

• Develop, document, and standardize recipes for all menu items.
• Ensure consistency in taste, portion sizes, presentation, and quality.
• Create new dishes and improve existing recipes based on customer feedback and business needs.
• Establish accurate ingredient measurements, preparation methods, cooking times, and plating standards.
• Calculate recipe costs, monitor portion control, and recommend appropriate selling prices in collaboration with management.
• Ensure recipes can be reproduced consistently by all kitchen staff.

Kitchen Leadership and Team Management:

• Lead, supervise, and coordinate the daily activities of the kitchen team.
• Train cooks and other kitchen staff on recipes, cooking techniques, hygiene, and presentation.
• Assign responsibilities and ensure staff maintain discipline, punctuality, and productivity.
• Monitor team performance and provide constructive feedback.
• Maintain a professional kitchen environment and resolve operational challenges effectively.
• Take responsibility for kitchen output and ensure meals are prepared and served on time.

Kitchen Operations and Cost Control:

• Plan daily food production according to expected guest numbers, restaurant orders, and events.
• Manage ingredient purchasing, stock levels, inventory, and food storage.
• Minimize food waste, spoilage, and unnecessary expenditure.
• Work with management and purchasing staff to maintain appropriate ingredient quality and supplier standards.
• Monitor food costs and ensure efficient use of kitchen resources.
• Ensure kitchen equipment is properly maintained and used safely.

Food Quality, Hygiene, and Safety:

• Maintain high standards of food hygiene, sanitation, and kitchen safety.
• Ensure ingredients are stored, labeled, and handled correctly.
• Monitor food freshness, temperature control, and preparation procedures.
• Conduct regular checks to ensure meals meet established quality standards.
• Ensure compliance with applicable food safety requirements and hotel policies.

Requirements

• Proven experience as a Head Chef, Sous Chef, or in a senior kitchen leadership role.
• Strong knowledge of recipe development, standardization, and menu planning.
• Demonstrated ability to lead, train, and manage a team of cooks.
• Good understanding of food costing, portion control, inventory, and waste management.
• Ability to prepare and supervise a variety of Nigerian and continental dishes.
• Strong knowledge of kitchen hygiene, food safety, and quality control.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work under pressure and manage multiple food orders efficiently.
• High standards of discipline, accountability, creativity, and professionalism.