Executive Chef

Responsibilities:

Culinary Leadership (Executive Chef Duties):

• Develop, design, and continuously update a diverse menu (International & local Cuisine).
• Oversee all kitchen operations, ensuring consistency in taste, quality, and presentation.
• Maintain high standards of food preparation, portion control, and plating.
• Lead, train, and evaluate kitchen staff to ensure high performance.
• Ensure full compliance with food safety, hygiene, and sanitation standards (HACCP or equivalent).
• Manage inventory, purchasing, and supplier relationships.
• Control food costs and minimize waste without compromising quality.
• Introduce innovative dishes and seasonal menu enhancements aligned with market trends.

Food & Beverage Supervision:

• Oversee daily F&B operations and ensure smooth service flow.
• Coordinate closely between the kitchen and front-of-house teams.
• Maintain high standards of service quality and guest experience.
• Handle customer feedback and resolve complaints professionally and efficiently.
• Supervise F&B staff scheduling, training, and performance management.
• Ensure cleanliness, organization, and readiness of all dining areas.
• Monitor and control beverage operations and standards.
• Prepare and submit operational performance reports (daily/weekly/monthly).

Financial & Operational Control:

• Monitor and control Food Cost and Beverage Cost.
• Optimize operational efficiency to maximize profitability.
• Support budgeting, forecasting, and financial planning.
• Analyze sales performance and implement improvement strategies.
• Ensure efficient resource allocation and cost-effective operations.

Requirements:

• Minimum 5–10 years of experience in a similar role.
• Proven expertise in both local and international cuisine.
• Previous experience in hotels or upscale restaurants is highly preferred.
• Strong leadership and team management skills.
• Solid knowledge of food costing, inventory control, and budgeting.
• Certification in Food Safety / HACCP is a plus.
• Excellent communication, organization, and problem-solving skills.
• Ability to work under pressure in a fast-paced environment.

Key Competencies:

• Leadership & Team Management
• Culinary Creativity & Innovation
• Operational Excellence
• Financial Awareness & Cost Control
• Customer Focus & Service Excellence
• Decision-Making & Problem-Solving
• Key Performance Indicators (KPIs)*:
• Food quality, consistency, and presentation standards
• Customer satisfaction and guest feedback
• Food & beverage cost percentages
• Waste reduction and inventory efficiency
• Service speed and operational efficiency
• Revenue growth and profitability

Benefits:

• Free in-house accommodation,
• Flexible working hours, including weekends and holidays, 
• Free flight tickets back and forth to the home country.
• Local allowance.
• Free meal tickets, etc. 

Location: Idu, Abuja

Resumption Date: Immediately 

Hotel size: 155 keys

Remuneration: $1,000