Menu Planning and Development

- Develop and maintain authentic Nigerian and African menus.
- Design seasonal menus and daily specials.
- Develop recipes while maintaining authenticity and consistency.
- Introduce current traditional regional dishes.
- Standardise recipes and portion sizes.
- Adapt menus for dietary requirements where appropriate.
- Determine food presentation standards.

Examples include:

- Jollof Rice
- Party Jollof Rice
- Fried Rice
- Ofada Rice and Ayamase Sauce
- White Rice and Stew
- Egusi Soup
- Ogbono Soup
- Oha Soup
- Bitterleaf Soup
- Edikang Ikong
- Afang Soup
- Banga Soup
- Efo Riro
- Okra Soup
- Fisherman Soup
- Nsala Soup
- Native Soup
- Pepper Soup
- Nkwobi
- Isi Ewu
- Asun
- Suya
- Kilishi
- Moi Moi
- Akara
- Yam Porridge
- Beans Porridge
- Pounded Yam
- Eba
- Amala
- Semovita
- Fufu
- Tuwo
- Plantain dishes
- Grilled Fish
- Assorted Meat dishes
- Goat Meat dishes
- Beef dishes
- Chicken dishes

Food Preparation

Prepare and cook a wide range of authentic African dishes including:

Soups

- Egusi
- Ogbono
- Oha
- Bitterleaf
- Afang
- Edikang Ikong
- Banga
- Okra
- Ewedu
- Gbegiri
- Nsala
- Fisherman Soup
- Pepper Soup

Rice Dishes

- Nigerian Party Jollof
- Ofada Rice
- Coconut Rice
- Fried Rice
- White Rice and assorted sauces

Swallows

- Pounded Yam
- Eba
- Amala
- Semo
- Fufu

Grilled Foods

- Suya
- Asun
- Grilled Fish
- Barbecue Chicken
- Goat Meat

Snacks

- Puff Puff
- Chin Chin
- Meat Pie
- Fish Roll
- Scotch Egg
- Buns
- Sausage Roll
- Akara
- Moi Moi

Kitchen Management

- Plan daily food production.
- Coordinate kitchen workflow.
- Supervise food preparation.
- Ensure meals are served promptly.
- Monitor food quality.




- Ensure consistency in recipes.
- Minimise food wastage.
- Monitor stock rotation.
- Maintain inventory.
- Order food supplies.
- Liaise with suppliers.
- Verify ingredient quality.

Staff Supervision

- Supervise cooks and kitchen assistants.
- Allocate daily duties.
- Train new kitchen staff.
- Monitor staff performance.
- Ensure compliance with recipes.
- Provide ongoing coaching.
- Assist with rostering.

Food Safety

Ensure compliance with:

- Food Standards Australia New Zealand (FSANZ)
- ACT food safety requirements
- Food Act
- Food Safety Supervisor requirements
- Workplace Health and Safety legislation

Responsibilities include:

- Safe food handling.
- Temperature monitoring.
- Cross contamination prevention.
- Cleaning schedules.
- Pest control.
- Personal hygiene.
- Storage of raw and cooked foods.
- Labelling.
- Stock rotation.
- HACCP principles.

Quality Assurance

- Maintain consistency across all dishes.
- Inspect meals before service.
- Ensure authentic taste and presentation.
- Respond to customer dietary requests.
- Investigate quality concerns.
- Maintain kitchen standards.

Equipment

Operate and maintain:

- Commercial gas cookers
- Ovens
- Deep fryers
- Charcoal grills
- Commercial rice cookers
- Food processors
- Industrial blenders
- Walk-in refrigerators
- Freezers
- Bain maries
- Steam tables

Administrative Responsibilities

- Maintain production records.
- Record food temperatures.
- Complete food safety documentation.
- Assist with budgeting.
- Monitor food costs.
- Control wastage.
- Assist with supplier selection.

Pay: $75,000.00 – $86,242.71 per year

Work Location: In person

📌 Chef (Franklin)
🏢 Learaj Investments
📍 Franklin