Executive Chef

Job Description: Executive Chef

1. Job Summary

We are seeking an experienced, creative, and highly organized Executive Chef to oversee the hotel's kitchen operations, menu development, food preparation, and kitchen staff. The successful candidate will ensure high food quality, excellent presentation, consistent service delivery, effective cost control, and strict compliance with food safety and hygiene standards.

2. Job Description

• Oversee all kitchen operations and ensure the consistent preparation of high-quality meals.
• Develop and update menus for restaurants, room service, banquets, and special events.
• Create innovative dishes while maintaining the hotel's culinary standards and guest preferences.
• Recruit, train, supervise, and evaluate chefs, cooks, and other kitchen personnel.
• Plan menus, food production schedules, portion sizes, and kitchen workflows.
• Monitor food costs, portion control, wastage, and kitchen budgets.
• Manage food inventory, inspect ingredients, and coordinate with purchasing and stores departments.
• Ensure compliance with food safety regulations, sanitation procedures, and kitchen hygiene standards.
• Inspect meals for taste, quality, freshness, and presentation before service.
• Coordinate with restaurant, banquet, and food and beverage teams to ensure timely meal delivery.
• Handle special dietary requirements, allergies, and guest feedback concerning food.
• Maintain kitchen equipment and ensure proper use, cleaning, and maintenance.
• Develop standard recipes and ensure consistency in food preparation.
• Monitor staff performance, discipline, productivity, and adherence to kitchen procedures.
• Prepare kitchen reports, cost analyses, and food production records for management.
• Stay updated on culinary trends and introduce improvements to the hotel's food offerings.

3. Requirements/Skills

• Degree or diploma in Culinary Arts, Catering, Hospitality Management, or a related field is preferred.
• Minimum of 5 years of professional kitchen experience, including at least 2–3 years in a senior chef or executive chef role.
• Extensive knowledge of international and local cuisines, food preparation techniques, and menu planning.
• Strong leadership, staff management, and team-building skills.
• Excellent knowledge of food safety, sanitation, and hygiene standards.
• Experience in food costing, budgeting, inventory management, and waste reduction.
• Creativity, attention to detail, and a strong sense of food presentation.
• Ability to work under pressure and manage a busy hotel kitchen.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work flexible hours, including weekends and public holidays.

Pay: ₦500,000.00 per month

Work Location: In person