Head Chef

Job Description: Head Chef

1. Job Summary

We are seeking an experienced, creative, and highly organized Head Chef to lead and manage the hotel's kitchen operations. The successful candidate will oversee food preparation, menu planning, kitchen staff supervision, food quality, and cost control while ensuring exceptional culinary standards and compliance with food safety regulations. The ideal candidate must demonstrate strong leadership skills, culinary expertise, and the ability to maintain consistency across all kitchen activities.

2. Job Description

• Oversee and manage the daily operations of the hotel's kitchen.
• Plan, develop, and update menus featuring local and international cuisines.
• Supervise, coordinate, and evaluate chefs, cooks, pastry chefs, and kitchen assistants.
• Ensure all meals meet the hotel's standards for taste, quality, freshness, and presentation.
• Establish standardized recipes, portion sizes, and food preparation procedures.
• Coordinate food production for restaurants, room service, buffets, banquets, and special events.
• Monitor food costs, kitchen budgets, ingredient usage, and wastage.
• Manage kitchen inventory, stocktaking, ingredient ordering, and supplier coordination.
• Enforce food safety, sanitation, and hygiene standards throughout the kitchen.
• Train and mentor kitchen staff to improve culinary skills and productivity.
• Collaborate with the Food and Beverage Manager and other departments to ensure smooth service delivery.
• Inspect kitchen equipment and ensure proper cleaning, handling, and maintenance.
• Introduce new dishes, seasonal menus, and creative culinary ideas to improve guest satisfaction.
• Handle food-related guest complaints and implement corrective measures.
• Prepare reports on kitchen performance, food costs, inventory, and operational challenges.
• Ensure kitchen staff follow hotel policies, work schedules, and operational procedures.

3. Requirements/Skills

• A degree, diploma, or professional certification in Culinary Arts, Catering, Hospitality Management, or a related field is an advantage.
• Minimum of 5 years of professional kitchen experience, including at least 2 years in a Head Chef or senior supervisory role.
• Strong knowledge of local and international cuisines, menu development, and professional cooking techniques.
• Proven leadership and team management abilities.
• Excellent skills in food costing, budgeting, inventory control, and waste management.
• Thorough understanding of food safety, sanitation, and kitchen hygiene standards.
• Creativity and strong attention to food quality and presentation.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work under pressure and manage a busy hotel kitchen.
• Good knowledge of kitchen equipment and food production systems.
• Professional attitude, discipline, and commitment to high culinary standards.
• Willingness to work flexible shifts, weekends, and public holidays.

Pay: ₦300,000.00 per month

Work Location: In person