Chef De Partie at Lakowe Lakes Golf & Country Estate


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Lakowe Lakes Golf & Country Estate, often described as ‘West Africa’s best kept secret’, is a beautiful, luxury community nestled in a peaceful neighbourhood about 35km from the hustle and bustle of Lagos.

We are recruiting to fill the position below:

Job Title: Chef De Partie

Location: Lagos
Employment Type: Full-time

Job Description

  • As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
  • Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
  • The Wine bar’s hours of operations are 10am to 10pm.

Main Responsibilities

  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Sous Chef.
  • Responsible to supervise junior chefs or commis.
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for the proper handling of all food products at the right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective inter-departmental working relationships.
  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Personally responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.
  • Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
  • Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  • Daily feedback collection and reporting of issues as they arise.
  • Assess quality control and adhere to hotels service standards.
  • Carry out any other duties as required by management.

Experience and Education

  • Diploma in Culinary school is preferred
  • Basic computer skills and familiar with inventory systems
  • Strong communication skills in English, both written and verbal essential  
  • Ability to work in a multi-tasking, fast paced environment  
  • Demonstrated strong customer service skills  
  • Ability to work all shifts, including weekends, evenings and holiday.

Required Knowledge, Skills and Abilities:

  • Excellent understanding of various cooking methods, ingredients, equipment and procedures.
  • Able to work in a fast-paced environment with speed and quality.
  • Great personal hygiene and grooming standards.
  • Should be able to communicate, read and write clearly and effectively.

Application Closing Date
30th December, 2021.

How to Apply
Interested and qualified candidates should:
Click here to apply online