HEAD CHEF - WEST AFRICAN / NIGERIAN

The Head Chef is responsible for the daily management and culinary performance of the kitchen. The role includes helping establish the kitchen, developing standardised recipes and menus, training employees and ensuring consistent quality.

MAIN RESPONSIBILITIES

• Prepare and supervise authentic Nigerian and West African dishes.
• Develop, document and standardise recipes, portions and presentation.
• Manage daily kitchen operations, work allocation and kitchen staffing.
• Supervise and train the sous chef and other kitchen employees.
• Monitor food quality, preparation times and guest satisfaction.
• Manage purchasing, stock, storage, food costs, portions and waste.
• Calculate recipe costs and contribute to menu pricing.
• Ensure compliance with HACCP, allergen, hygiene, Arbo and food-storage rules.
• Maintain a safe, clean and professionally organised kitchen.

CANDIDATE REQUIREMENTS

• MBO-4 working and thinking level or a comparable culinary qualification.
• Demonstrable professional experience as a chef or senior independent cook.
• Demonstrable specialist knowledge of Nigerian and West African ingredients, dishes and traditional preparation techniques.
• Experience preparing representative soups, stews, rice dishes, grilled dishes and swallow accompaniments.
• Experience supervising and training kitchen employees.
• Knowledge of HACCP, allergens, food hygiene and safe working practices.
• Ability to control stock, portions, food costs and waste and to perform under pressure.
• Sufficient English or Dutch for safe and effective workplace communication.

Functie-eisen

MBO-4 working and thinking level or a comparable culinary qualification.

• Demonstrable professional experience as a chef or senior independent cook.
• Demonstrable specialist knowledge of Nigerian and West African ingredients, dishes and traditional preparation techniques.