Restaurant Chef

About this role

Lisse Africa is recruiting a Restaurant Chef for a full-time role in Lekki, Lagos. The chef will lead kitchen operations, ensure high‑quality and well‑presented food, manage kitchen staff, control costs and wastage, and ensure food safety and hygiene standards. The position involves menu planning in collaboration with the Restaurant Manager, supervising staff, and maintaining records and equipment safety. It targets candidates with several years of kitchen experience and a passion for food, quality, and customer experience. Lisse Africa describes itself as a recruitment and HR solutions provider focused on staff recruitment, background verification and related services.

What you would do

• Collaborate with the Restaurant Manager on menu planning, promotions and operational needs.
• Lead and supervise day-to-day kitchen operations.
• Train and develop kitchen staff to maintain high performance.
• Identify opportunities to improve menu quality, kitchen efficiency and cost effectiveness.
• Monitor ingredient quality, freshness, storage and handling.
• Track inventory, usage, wastage and portion control to minimise costs.
• Maintain kitchen cleanliness, hygiene, food safety and sanitation standards.
• Ensure timely food preparation and service, especially during peak periods.
• Ensure adherence to recipes, portion sizes and presentation standards.
• Plan daily production and coordinate preparation with expected demand.

What they are asking for

• 3–5 years of experience as a Chef in a restaurant or hospitality setting.
• Passion for food, presentation and customer experience.
• Strong knowledge of food preparation, kitchen operations and food safety.
• Understanding of food costing, portion control and inventory management.
• Ability to work under pressure in a fast-paced restaurant environment.
• Hands-on, disciplined, creative, quality-conscious, organised and able to lead a kitchen team.
• Strong attention to detail and commitment to quality.
• Good communication, leadership and organisational skills.
• Proven ability to lead and manage a kitchen team.
• Culinary or Hospitality qualification is an advantage.

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