Culinary Leadership and Menu Management

• Food Preparation & Plating: Oversee and personally execute the preparation, cooking, and plating of all menu items, ensuring consistency in taste, presentation, and portion size.
• Menu Development: Collaborate with the General Manager/Shop Manager to develop and cost new menu items, daily specials, and promotional dishes that align with market trends and profitability goals.
• Standardization: Create and maintain standardized recipes for all items to ensure consistency, efficient costing, and ease of training for all kitchen staff.
• Quality Control: Conduct rigorous quality checks on all raw ingredients received and finished plates before they leave the kitchen.

Kitchen Operations and Inventory Control

• Staff Management: Manage, train, schedule, and motivate the entire kitchen team, including cooks, commis chefs, and kitchen assistants. Conduct daily briefings and performance reviews.
• Inventory & Costing: Manage food inventory, minimize waste, and track the Cost of Goods Sold (COGS). Oversee stock rotation (FIFO) and conduct regular physical inventory counts.
• Procurement: Work closely with the Procurement Officer to specify, inspect, and approve the quality of all raw material purchases, managing the complexity of the local Lagos supply chain (fresh produce, seafood, meat).
• Equipment Maintenance: Ensure all kitchen equipment (ovens, grills, fryers, ventilation) is properly maintained, clean, and functioning safely, promptly reporting any technical faults.

Hygiene, Safety, and Compliance

• Sanitation: Enforce the highest standards of kitchen cleanliness, food handling, storage, and sanitation practices, strictly adhering to international and local health regulations.
• Safety: Ensure all kitchen staff follow occupational safety protocols to prevent accidents, particularly concerning sharp tools, hot surfaces, and fire safety.
• Waste Management: Implement effective strategies for managing and disposing of kitchen waste and grease responsibly.

Others

• Other duties as assigned by the Shop Manager/MD/Founder

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Shift Leadership and Service Execution 

• Shift Management: Assume responsibility for the lounge operation during shifts, delegating tasks, managing breaks, and overseeing the timely setup and breakdown of the lounge.
• Staff Supervision: Directly supervise all floor staff (waiters, runners) to ensure adherence to grooming standards, punctuality, and compliance with service sequences.
• Service Standards: Conduct pre-shift briefings and spot-checks to ensure all team members execute service at the highest level, anticipating guest needs.
• Cash Handling: Oversee shift financial reconciliation, cash management, and proper processing of POS transactions, ensuring accuracy and accountability.

Customer Experience and Conflict Resolution 

• Guest Interaction: Actively patrol the floor, interacting with guests to gauge satisfaction and identify potential issues before they escalate.
• Complaint Handling: Resolve immediate customer complaints and disputes professionally and discreetly, escalating only complex matters to the Lounge Manager.
• Security & Safety: Monitor guest behaviour, enforce lounge security protocols (e.g., age restrictions, dress code, intoxication management), and ensure adherence to safety and hygiene regulations.
• Feedback: Ensure customer feedback surveys atre duly filled and completed after each customer\’s experience or dining
• Loyalty Program: Advise, guide and register guests on the loyalty programs

Operational Control and Inventory Support 

• Inventory Control: Monitor the consumption and usage of bar inventory, conducting mini-stock takes during shifts, and reporting discrepancies to the Lounge Manager.
• POS and Ordering: Ensure the POS system is functioning correctly, troubleshoot basic technical issues, and ensure all orders are accurately logged and billed.
• Opening/Closing Procedures: Ensure rigorous adherence to all opening and closing checklists, including security checks, cleaning schedules, and detailed shift handovers.
• Reporting: Document and report any operational issues, maintenance needs, staff incidents, and detailed shift summaries to management.

Others

• Other duties as assigned by MD/Founder