Job Summary

Full description below.

  • Minimum Qualification: Degree
  • Experience Level: Mid level
  • Experience Length: 4 years

Job Description

Job Description

Supervises (Direct/Indirect)

  • Sous Chef
  • Head cook
  • Chief Steward
  • All kitchen Staff

Key Job Objectives

  • Under the general guidance of the General Manager and Operation Manager and in strong working relationship with the Food & Beverage Manager provides the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximize guest satisfaction and food profitability.
  • All work is carried out in line with the hotel’s guidelines, the departmental business plan and the Hotel’s corporate guidelines and service concepts.

Detailed Roles and Responsibilities

  • Manage Food Production and Provide the Highest Food Quality
  • Manages all activities in the kitchen, including production, stewarding and management of food production staff.
  • Maximizes guest satisfactory by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
  • Assures adherence to standards of food quality, preparation, recipes, and presentation.
  • Assures proper staffing and adequate supplies for all stations.
  • Oversees all food production related areas.
  • Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service.
  • Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately.
  • Oversees inventory disbursement of all food supplies.
  • Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.
  • Monitors and facilitates communication between kitchen production and service staff.
  • Assures that proper safety, hygiene, and sanitation practices are followed.
  • Co-ordinates operation of kitchen with other food and beverage departments.
  • Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales.
  • Ensures food readiness and compliance in case of last-minute changes to reservations.
  • Ensures that prices and portions are offered in accordance with food and beverage profit objectives.
  • Manage Food Production Staff, and Steward Function
  • Manages all food production staff, and the steward function.
  • Utilizes leadership skills and motivation to maximize employee productivity and satisfaction.
  • Challenges employees to achieve optimum quality while minimizing cost.
  • Monitors department’s overall service, interaction with other departments, and teamwork daily, and takes action to improve.

Human Relations Management

  • Screens, interviews and selects potential employees.
  • Checks that staff meets and exceeds internal customer service expectations by training and encouraging staff to use highly professional service principles and standards.
  • Identifies training needs, and makes sure staff receives training, including skills training to produce consistent results.
  • Identifies employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager.
  • Works closely with the Human Resources Manager on the following Human

Resources related tasks:

  • Performance appraisals
  • Coaching
  • Counseling

Discipline and grievance

  • Lead Laws, Regulations & Policies
  • Monitors and makes sure staff follows all applicable laws, especially in regard to food safety and sanitation.

Employee Relations

  • Fosters and develops effective employee relations with the general manager and throughout the hotel.
  • Establishes and maintains effective internal communications with departmental heads as updated information of hotel activities need to be known to help in sales meeting with clients.
  • Develop quality management process to maintain the standard of the hotel.
  • Attends training and daily meetings to ensure optimum information flow, teamwork and productivity.
  • Socially Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Socially Responsible Business activities as this will assist in presenting the hotel as a reputable brand to prospective clients.

Health and Safety:

  • Adheres to all health, sanitation and food safety rules and regulations, and makes sure that all staff adheres to these.
  • Ensures that all potential and real hazards are reported and reduced immediately.
  • Fully understands the hotel’s fire, emergency, and bomb procedures.
  • Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
  • Ensures that employees work in a safe manner that does not harm or injure self or others.
  • Stimulates and encourages a general awareness of health and safety.
  • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
  • Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.


  • Develops guest/market-oriented menus, and changes menus regularly to reflect local, seasonal and national trends.
  • Attends restaurant and/or catering fairs and conferences regularly to develop food knowledge.
  • Monitors industry trends and recommends appropriate action to maintain the competitive status and profitability.
  • Monitors competitions’ pricing and menus.
  • Reviews and follows-up on food sales statistics per menu item.
  • Recommends better operational practices, procedures and concepts to the Food and Beverage Manager.
  • Conducts formal tasting as part of new recipe development and product testing regularly.
  • Prepares reports to develop a more informative database for improved management decision making, and critical evaluation of work activities and preparation techniques.
  • Minimizes spoilage, waste and overproduction.
  • Controls payroll cost.
  • Assists in the review, selection, determination of specifications and pricing of proposed hotel menus.
  • Works pro-actively to minimize food complaints from guests.
  • Informs food and beverage staff of applicable food laws and limitations within policies and guidelines.
  • Follows-up with Restaurant Manager to determine guest satisfaction; measures these results and establishes strategies to improve the food quality.
  • Checks the restaurant reservations and VIP list.
  • Prepares the food production department’s business plan.
  • Attends meetings and training required by the Food and Beverage Manager.
  • Assists colleagues to perform similar or related jobs when necessary.
  • Accepts flexible work schedule necessary for uninterrupted service to hotel guests.
  • Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the appropriate individual.
  • Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.
  • Is well updated on, and possesses solid knowledge of the following:
  • Hotel fire, bomb and emergency procedures
  • Hotel health and safety policies and procedures
  • Current licensing relating to own department
  • Hotel and restaurant corporate marketing and promotional programs
  • Corporate clients and clients generating high business volume

Key Performance Indicators:

  • 90% Employee performance evaluation.
  • Smooth running of operations that exhibit proper planning, time management and efficient resource allocation.
  • Overall departmental performance.
  • Thoroughness in accountability of kitchen budget.

Working knowledge, skills, competencies and attributes

Technical Skills

  • Good communication skills;
  • Attention to detail and efficient organisational skills;
  • Excellent communication skills;
  • Behavioural Skills
  • Strong Interpersonal skills;
  • Conflict management and resolution;


  • A university degree from social sciences or any other relevant field.
  • A culinary certificate from a reputable school will be an added advantage.


  • Working experience within the hospitality sector will be an added advantage.
  • A minimum of 8 years relevant working experience in kitchens.

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| Full Time |
NGN Confidential
| Full Time |
NGN Confidential
| Full Time |
NGN Confidential
| Full Time |
NGN Less than 75,000