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Professional Chef/Head Cook

  1. To determine how food should be presented
  2. Determine production schedules and staff requirement to ensure timely delivery of food to the restaurant.
  3. Instruct cook and other workers in the preparation, cooking, garnishing and presentation of food.
  4. Monitor company hygienic practices to ensure that kitchen staff and employee follow standard procedure and regulations.
  5. Develop recipes for the restaurant.

Requirements:

BSc/HND/OND/Professional diploma etc., in hotel and catering management or any related field with minimum of 3 years’ experience as a cook.

Proven culinary qualification will be an advantage.





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