Head Chef

Responsibilities: Culinary Mastery: Execute and oversee the preparation of a wide range of local delicacies, ensuring consistent flavor profiles and traditional authenticity. Menu Development: Design and update menus featuring native rice dishes, diverse seafood preparations, and seasonal soups. Kitchen Leadership: Supervise, train, and mentor kitchen staff in traditional techniques (e.g., manual pounding, coal-fire simmering, and spice blending). Quality Control: Inspect all plates before they leave the kitchen to ensure they meet presentation and taste specifications. Hygiene & Safety: Maintain a spotless kitchen environment and ensure strict adherence to food safety and sanitation regulations. Requirements: Mastery of traditional yam pounding (manual or mechanized) to achieve the perfect, lump-free, elastic consistency. Expert knowledge of indigenous soups, specifically Oha, Afang, Egusi, and Fisherman soup, including the correct tempering of local oils and thickeners. Proficiency...