Chef
- Develop and maintain authentic Nigerian and African menus.
- Supervise kitchen staff and ensure compliance with food safety standards.
- Prepare a wide range of authentic African dishes.
Menu Planning and Development
Develop and maintain authentic Nigerian and African menus.
Design seasonal menus and daily specials.
Develop recipes while maintaining authenticity and consistency.
Introduce new traditional regional dishes.
Standardise recipes and portion sizes.
Adapt menus for dietary requirements where appropriate.
Determine food presentation standards.
Examples include:
Jollof Rice
Party Jollof Rice
Fried Rice
Ofada Rice and Ayamase Sauce
White Rice and Stew
Egusi Soup
Ogbono Soup
Oha Soup
Bitterleaf Soup
Edikang Ikong
Afang Soup
Banga Soup
Efo Riro
Okra Soup
Fisherman Soup
Nsala Soup
Native Soup
Pepper Soup
Nkwobi
Isi Ewu
Asun
Suya
Kilishi
Moi Moi
Akara
Yam Porridge
Beans Porridge
Pounded Yam
Eba
Amala
Semovita
Fufu
Tuwo
Plantain dishes
Grilled Fish
Assorted Meat dishes
Goat Meat dishes
Beef dishes
Chicken dishes
Food Preparation
Prepare and cook a wide range of authentic African dishes including:
Soups
Egusi
Ogbono
Oha
Bitterleaf
Afang
Edikang Ikong
Banga
Okra
Ewedu
Gbegiri
Nsala
Fisherman Soup
Pepper Soup
Rice Dishes
Nigerian Party Jollof
Ofada Rice
Coconut Rice
Fried Rice
White Rice and assorted sauces
Swallows
Pounded Yam
Eba
Amala
Semo
Fufu
Grilled Foods
Suya
Asun
Grilled Fish
Barbecue Chicken
Goat Meat
Snacks
Puff Puff
Chin Chin
Meat Pie
Fish Roll
Scotch Egg
Buns
Sausage Roll
Akara
Moi Moi
Kitchen Management:
Plan daily food production.
Coordinate kitchen workflow.
Supervise food preparation.
Ensure meals are served promptly.
Monitor food quality.
Ensure consistency in recipes.
Minimise food wastage.
Monitor stock rotation.
Maintain inventory.
Order food supplies.
Liaise with suppliers.
Verify ingredient quality.
Staff Supervision:
Supervise cooks and kitchen assistants
Allocate daily duties.
Train new kitchen staff.
Monitor staff performance.
Ensure compliance with recipes.
Provide ongoing coaching.
Assist with rostering.
The right candidate should have:
-Diploma of in Hospitality or equivalent overseas qualification or At least 3 years relevant experience required.
-Demonstrate outstanding recipe knowledge for African cuisine
-Strong leadership skills and able to work co-operatively with other team members
-Menu designing
-Dedicated to food quality and cost control
-Knowledge of WH&S regulations and ensure the procedure are adhered by all kitchen staff
-Maintain the hygiene and cleanness of the kitchen are
-Ensure compliance with food Standards Australia New Zealand (FSANZ)
-Food Safety Supervisor requirements.
Responsibilities include:
Safe food handling.
Temperature monitoring.
Cross contamination prevention.
Cleaning schedules.
Pest control.
Personal hygiene.
Storage of raw and cooked foods.
Labelling.
Stock rotation.
HACCP principles.
Quality Assurance:
Maintain consistency across all dishes.
Inspect meals before service.
Ensure authentic taste and presentation.
Respond to customer dietary requests.
Investigate quality concerns.
Maintain kitchen standards.
Equipment
Operate and maintain:
Commercial gas cookers
Ovens
Deep fryers
Charcoal grills
Commercial rice cookers
Food processors
Industrial blenders
Walk-in refrigerators
Freezers
Bain maries
Steam tables
Administrative Responsibilities:
Maintain production records.
Record food temperatures.
Complete food safety documentation.
Assist with budgeting.
Monitor food costs.
Control wastage.
Assist with supplier selection.
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