Job details
Location: Katampe Extension, Abuja (FCT)
Job Type: Full-time
Job Summary
The Professional Chef is responsible for planning, preparing, cooking, and presenting high-quality meals in accordance with established recipes, food safety standards, and customer preferences.
The successful candidate will oversee kitchen operations, maintain hygiene standards, manage food supplies, minimise wastage, and ensure consistent food quality and excellent culinary service.
Job Description
Plan, prepare, and cook a variety of meals according to menus, recipes, and customer requirements.
Develop creative menus and introduce new dishes where necessary.
Ensure all meals are properly prepared, well-presented, and served on time.
Maintain high standards of food quality, taste, freshness, and presentation.
Ensure proper storage, handling, and preservation of food items.
Maintain cleanliness and hygiene in the kitchen and food preparation areas.
Ensure compliance with food safety regulations and health standards.
Monitor kitchen inventory and ensure adequate availability of ingredients and supplies.
Prepare food budgets, monitor ingredient costs, and minimise food wastage.
Inspect food supplies and ensure that ingredients meet quality standards.
Supervise kitchen assistants and other kitchen personnel where applicable.
Ensure kitchen equipment and utensils are properly cleaned, maintained, and stored.
Accommodate special dietary requirements and customer preferences.
Monitor portion sizes and ensure consistency in meal preparation.
Perform other kitchen-related duties as assigned by management.
Requirements
Educational Qualifications
Minimum of SSCE/WAEC or equivalent.
Diploma or certificate in Culinary Arts, Food Production, Catering, or Hospitality Management is an advantage.
Professional culinary training or certification is desirable.
Training in food safety, hygiene, and sanitation is an added advantage.
Work Experience
Minimum of 3–5 years of professional cooking or culinary experience.
Previous experience working in restaurants, hotels, catering companies, private kitchens, or hospitality establishments.
Proven ability to prepare a variety of meals professionally.
Experience in menu planning, food costing, and kitchen inventory management.
Previous experience supervising kitchen staff is an advantage.
Must be able to demonstrate culinary skills and provide a portfolio or sample menu where applicable.
Required Skills and Competencies
Excellent cooking and food preparation skills.
Good knowledge of local and international cuisines.
Strong menu planning and recipe development skills.
Excellent food presentation and garnishing skills.
Knowledge of food safety, hygiene, and sanitation standards.
Ability to manage time and work effectively under pressure.
Good organisational and multitasking abilities.
Knowledge of kitchen equipment and proper handling procedures.
Inventory management and cost-control skills.
Creativity and attention to detail.
Good communication and teamwork skills.
Ability to work independently with minimal supervision.
Strong leadership and kitchen management skills.
Ability to maintain consistency in food quality and taste.
Personal Attributes
Passionate about cooking and food preparation.
Creative, innovative, and detail-oriented.
Honest, disciplined, and responsible.
Neat and committed to personal and kitchen hygiene.
Punctual and dependable.
Patient and able to work under pressure.
Professional attitude and good interpersonal skills.
Willingness to learn and improve culinary skills.