Culinary Executive

Responsibilities:

• Design and execute customized, nutritious, and creative meal plans tailored to specific dietary preferences and health guidelines (e.g., Keto, Vegan, low-sodium).
  
• Demonstrate exceptional culinary versatility across local Nigerian cuisine, Continental/European, Asian Fusion, as well as pastry and fine baking.
  
• Oversee day-to-day kitchen operations, ensuring strict adherence to global food safety, hygiene, and sanitation standards.
  
• Manage kitchen inventory, practice rigorous cost control, and utilize effective inventory tracking tools.
  
• Sourcing premium, high-quality ingredients from vetted vendors while managing cost efficiency.
  
• Plan, manage, and execute fine dining experiences and event catering for high-profile household guests and private functions.
  
• Maintain absolute discretion, confidentiality, and strict adherence to privacy protocols in a high-profile or private estate setting.
  
• Supervise and train junior kitchen support staff, instilling high standards of meal preparation and presentation.
  
• Professionally handle client feedback and resolve food quality queries swiftly.

Requirements:

• Degree, Higher National Diploma, or professional certification in Culinary Arts, Hospitality Management, or a related field.
  
• 3–5 years of hands-on experience as a Chef, Sous Chef, or Culinary Executive in luxury hospitality, fine dining restaurants, or private estates.
  
• Recognized certification in Food Safety and Kitchen Hygiene (e.g., HACCP or ServSafe) is strongly preferred.
  
• Demonstrated experience in high-profile private culinary service and custom menu development.
• Expertise in global and local culinary styles (Local Nigerian, Continental/European, Asian Fusion, Pastry & Fine Baking).
• Strong capability in menu development, dish costing, and nutrition planning.
  
• High standards of hygiene, food handling, and kitchen organization.
  
• Detail-oriented mindset with excellent aesthetic presentation skills.
  
• Strong interpersonal skills, leadership, and emotional intelligence.
  
• Unyielding discretion, privacy orientation, and professional integrity.

Key Performance Indicators:

• High client satisfaction ratings regarding meal quality, variety, and presentation standards.
  
• Strict compliance with kitchen safety, food hygiene, and sanitation regulations.
  
• Precision in dietary customization and adherence to nutrition requirements
  
• Effective food cost management, vendor management, and minimal ingredient waste.
  
• Maintenance of strict discretion, professionalism, and operational excellence