Executive Chef

Responsibilities:

• Design, curate, and update seasonal menus that align with brand standards, customer preferences, and profit margins.
• Direct daily kitchen operations, supervise culinary staff, schedule shifts, and foster a collaborative, high-performance team culture.
• Ensure every dish meets strict standards for taste, temperature, portioning, and visual presentation before leaving the kitchen.
• Oversee food procurement, track inventory levels, manage food/labor budgets, and minimize food waste to maximize profitability.
• Enforce compliance with local health regulations, sanitation protocols, hazard analysis (HACCP), and safety standards across all food prep areas.
• Recruit, train, and mentor kitchen staff, from sous chefs to line cooks, ensuring continuous skill development and adherence to recipes.

Requirements:

• Minimum qualification of OND.
• 2-5 years of previous experience in a similar role
• Eloquent in English Language communication skills. Admirable facial structure.
• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a high-volume restaurant or hotel setting.
• Deep knowledge of culinary techniques, menu engineering, inventory control, and food cost management.
• Culinary degree, diploma, or equivalent professional culinary certification.
• Strong leadership, communication, and organizational skills under high-pressure kitchen conditions.
• In-depth understanding of local food safety regulations and sanitation standards.
• Gender: Male