Chefs Needed in a Private Member Family Club

We are a Private Member Family Club, located in the quiet and serene area of Lagos, the Club provides a variety of recreational activities with unmatchable comfort. To continue to provide total guest service delivery the Club is seeking to recruit exceptional individuals for the position below:     Job Title: Executive Sous Chef Location: Lagos Job Description

• Reporting to the Food & Beverage Manager, the Executive Sons Chef is responsible for overseeing and directing all aspects of the kitchen.
• Provides functional assistance and directions to alt kitchen units for managing food operations and safety in line with global hospitality standards.
• He will also ensure smooth functioning, guest satisfaction and achieve financial goals, by minimizing costs without compromise in quality. In addition, he will ensure sufficient operating equipment and supplies for production are available at all times.

• Degree-qualified or equivalent, with necessary professional certification (including HACCP).
• He must have strong customer relationship skills, good communication, leadership and team budding skills.
• The preferred candidate must have a minimum of 5 years’ managerial experience in a large scale kitchen operation.
• He must have a - knowledge of food costing, recipe formulation / standardization, and ability to work under pressure.

• Reporting to the Executive Chef, the chef de partie is responsible for preparing meals in tine with recipe(s) provided as well as ensuring strict adherence to stipulated hygiene and safety standards.
• He would train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard.
• recipes in order to create quality food products and efficiency in production to minimize waste.

• The preferred candidate must possess a minimum of a National Diploma in related fields with necessary professional certification.
• S/He must have a minimum of 5 years’ experience in a large scale kitchen operation.
• S/He must have a good knowledge of both African and Continental Cuisines, recipe formulation / standardization, and ability to work under pressure.
• S/He must have strong customer relationship skins, good communication, pleasant disposition and ability to work in a team.