Culinary Executive

Job summary

A client of ours is seeking a skilled and creative Culinary Executive with 3-5 years of hands-on experience. The ideal candidate brings exceptional versatility across local Nigerian and global cuisines, international techniques, and fine baking to design highly customized, healthy, nutritious, and creative meals.

Min Qualification: Degree Experience Level: Mid level Experience Length: 4 years Language Requirement: English Working Hours: Full Time - 8 to 5 Applicant Location: Port Harcourt & Rivers State, Nigeria

Job descriptions & requirements

Responsibilities:

• Design and execute customized, nutritious, and creative meal plans tailored to specific dietary preferences and health guidelines (e.g., Keto, Vegan, low-sodium).
• Demonstrate exceptional culinary versatility across local Nigerian cuisine, Continental/European, Asian Fusion, as well as pastry and fine baking.
• Oversee day-to-day kitchen operations, ensuring strict adherence to global food safety, hygiene, and sanitation standards.
• Manage kitchen inventory, practice rigorous cost control, and utilize effective inventory tracking tools.
• Sourcing premium, high-quality ingredients from vetted vendors while managing cost efficiency.
• Plan, manage, and execute fine dining experiences and event catering for high-profile household guests and private functions.
• Maintain absolute discretion, confidentiality, and strict adherence to privacy protocols in a high-profile or private estate setting.
• Supervise and train junior kitchen support staff, instilling high standards of meal preparation and presentation.
• Professionally handle client feedback and resolve food quality queries swiftly.

Requirements:

• Degree, Higher National Diploma, or professional certification in Culinary Arts, Hospitality Management, or a related field.
• 3–5 years of hands-on experience as a Chef, Sous Chef, or Culinary Executive in luxury hospitality, fine dining restaurants, or private estates.
• Recognized certification in Food Safety and Kitchen Hygiene (e.g., HACCP or ServSafe) is strongly preferred.
• Demonstrated experience in high-profile private culinary service and custom menu development.
• Expertise in global and local culinary styles (Local Nigerian, Continental/European, Asian Fusion, Pastry & Fine Baking).
• Strong capability in menu development, dish costing, and nutrition planning.
• High standards of hygiene, food handling, and kitchen organization.
• Detail-oriented mindset with excellent aesthetic presentation skills.
• Strong interpersonal skills, leadership, and emotional intelligence.
• Unyielding discretion, privacy orientation, and professional integrity.

Key Performance Indicators:

• High client satisfaction ratings regarding meal quality, variety, and presentation standards.
• Strict compliance with kitchen safety, food hygiene, and sanitation regulations.
• Precision in dietary customization and adherence to nutrition requirements
• Effective food cost management, vendor management, and minimal ingredient waste.
• Maintenance of strict discretion, professionalism, and operational excellence