Head Chef

• Culinary Excellence: Create, test, and execute sophisticated menus that align with the restaurant’s concept, ensuring consistent flavour, portioning, and plating.
• Menu Innovation: Stay current with global food trends and seasonal ingredients to develop new recipes, specials, and seasonal menus.
• Kitchen Leadership: Recruit, train, supervise, and mentor kitchen staff (sous chefs, chefs de partie, and line cooks) in professional cooking techniques and sanitation standards.
• Operational Management: Manage food inventory, vendor relationships, and daily prep lists to minimise wastage and maximise efficiency.
• Cost Control: Monitor food cost percentages and implement financial strategies to maintain profitability without sacrificing quality.
• Safety & Sanitation: Maintain strict adherence to local health regulations, NAFDAC standards, and HACCP principles, ensuring a clean and safe work environment.
• Service Excellence: Oversee the "pass" (expediting) during service to ensure timing, temperature, and presentation are perfect before dishes reach the customer.

• A minimum 3–5 years of experience in a fine dining or 5-star hotel environment.
• Expert knowledge of cooking techniques (e.g., sous-vide, braising, roasting) and specialised kitchen equipment.
• Proven ability to manage, inspire, and discipline a diverse kitchen team.
• Strong ability to remain calm and focused during high-pressure, high-volume services.

Remuneration: NGN 250,000 – 400,000