Vestates was born on the 19th March 2013 as a private Limited Liability company, to launch out into the real estate and property management services space. Our aim over the years has been to provide complete real estate services. These include the sale and lease of residential and commercial properties, and long-term property management within Nigeria and Internationally.
From our early days of operation, we have focused on using technology to compete and create a niche for ourselves in the Nigerian real estate industry. Unfortunately, we had to step down to a more analogue approach if we were to work with other stakeholders in the real estate space in Nigeria. We dare say that, Vestates was ahead of its time in that regard.
Over time we have grown to possess a large network of clients, nationally and internationally, including work methods with a stable structure, enforced by a highly skilled and upright team. The corona virus pandemic (COVID-19) has indirectly exposed how dependent the world is on technology, to transmit information among other things; same importance is applicable to our business and cannot be overstated. Technology has now been brought back to our focus, thereby sponsoring seamless growth in our operations scale.
We are recruiting to fill the position below:
Job Title: Chef
Location: Abuja (FCT)
Employment Type: Full-time
Reports to: Head Chef
Department: Kitchen Operations
Objective
- To define the roles, responsibilities, and procedures for the Chef, ensuring consistency in food preparation, quality, hygiene, and teamwork while supporting the Head Chef in achieving kitchen goals.
Scope
- This applies to all Chefs reporting to the Head Chef and is designed to ensure seamless kitchen operations and adherence to restaurant standards.
Responsibilities
Food Preparation and Cooking:
- Daily Responsibilities:
- Review the day’s menu and prepare assigned dishes according to recipes and specifications.
- Ensure mise-en place (ingredient preparation) is completed before service begins.
- Maintain consistency in portion sizes, taste, and presentation of dishes.
- Cooking Standards:
- Follow approved recipes and procedures to maintain uniformity.
- Adjust seasoning and presentation as required, ensuring high-quality standards are met.
Hygiene and Safety:
- Food Safety:
- Store ingredients at proper temperatures and in appropriate containers.
- Label and date all stored items to comply with FIFO (First In, First Out) principles.
- Regularly check for expired or spoiled ingredients and discard as necessary.
- Personal Hygiene:
- Wear a clean uniform, apron, and appropriate headgear at all times.
- Wash hands thoroughly before handling food and after handling raw ingredients.
- Kitchen Sanitation:
- Keep workstations clean and sanitized during and after shifts.
- Properly clean and store utensils and equipment after use.
Inventory Management:
- Assist the Head Chef in monitoring stock levels and reporting shortages or surplus.
- Accurately record the use of ingredients and support stock-taking procedures.
- Minimize food wastage by properly utilizing leftover ingredients.
Team Collaboration:
- Coordination with Head Chef:
- Attend daily briefings to understand kitchen priorities and special instructions.
- Provide feedback on menu items and kitchen operations as required.
- Support for Kitchen Staff:
- Train and mentor junior staff, ensuring adherence to kitchen standards.
- Delegate tasks effectively while supervising the performance of line cooks and assistants.
Menu Development:
- Collaborate with the Head Chef to develop and test new menu items.
- Provide suggestions for enhancing dishes based on customer feedback and seasonal ingredients.
Compliance and Reporting:
- Adhere to all restaurant policies and procedures.
- Immediately report equipment malfunctions, ingredient shortages, or safety concerns to the Head Chef.
- Document any deviations in food preparation processes and propose corrective actions.
Daily Workflow
| Time | Activity |
| Start of Shift | Attend briefing, review menu, set up workstation (mise en place). |
| During Service | Prepare and serve dishes as per orders, ensure quality and timeliness. |
| End of Shift | Clean workstation, store unused ingredients, update inventory. |
Key Performance Indicators (KPIs)
- Consistency in dish quality and presentation.
- Compliance with hygiene and safety standards.
- Minimal food waste and accurate inventory reporting.
- Positive feedback from customers and team members.
Escalation Procedure:
- For operational challenges, consult the Head Chef immediately.
- In case of disputes or significant issues, escalate to the Restaurant Manager.
Review and Updates:
- This SOP will be reviewed every 6 months to ensure alignment with restaurant goals and industry standards. Changes will be communicated by the Head Chef.
Application Closing Date
8th August, 2025.
How to Apply
Interested and qualified candidates should:
Click here to apply online
Note: Only shortlisted candidates will be contacted.