Head Chef

Responsibilities:

• Plan, organize, and oversee daily kitchen operations across all food outlets and events.
• Ensure consistency in food preparation, taste, and presentation.
• Supervise food production from preparation to plating, ensuring all dishes meet hotel standards.
• Coordinate with F&B and service teams to ensure timely and efficient meal service.
• Design seasonal and à la carte menus based on guest preferences, cost efficiency, and market trends.
• Introduce new recipes, signature dishes, and themed cuisine events.
• Balance menu variety with profitability through effective menu engineering.
• Prepare and monitor kitchen budgets, including food cost percentages and wastage control.
• Oversee purchasing, receiving, and storage of food supplies to maintain quality and cost control.
• Maintain accurate records of inventory, stock rotation, and usage.
• Negotiate with suppliers to ensure consistent supply of high-quality ingredients at the best value.
• Recruit, train, and supervise kitchen staff including sous chefs, cooks, and stewards.
• Develop staff through regular training on food preparation, hygiene, and safety standards.
• Schedule shifts and delegate tasks to ensure smooth operations during peak periods.
• Conduct performance evaluations and foster a positive, productive work environment.
• Ensure proper handling, storage, and labeling of all food items.
• Conduct routine inspections of kitchen equipment and ensure timely maintenance.
• Maintain compliance with occupational health and safety regulations.
• Ensure all food served meets taste, presentation, and temperature standards.
• Respond promptly to guest feedback and ensure continuous improvement in menu quality.
• Coordinate with F&B service staff to tailor menus for banquets, events, and special occasions.

Requirements:

• Minimum of a BSc. or HND/ Diploma in Culinary Arts, Hospitality Management, or Food Production .
• Minimum of 3–5 years in a chef role within a hotel or high-end restaurant.
• Proven experience in international and local cuisines.
• Strong financial acumen and understanding of food cost control.
• Excellent leadership, creativity, and organizational skills.
• Knowledge of modern cooking techniques, plating styles, and kitchen technologies.

Remuneration: NGN200,000