Executive Chef

Executive Chef

The hospitality sector in Abuja is rapidly expanding, with a growing demand for high-quality culinary experiences. This Executive Chef role is critical for maintaining exceptional food standards, optimizing kitchen efficiency, and enhancing guest satisfaction. You will oversee menu development, food costing, and inventory management, directly influencing profitability and brand reputation. Expertise in culinary innovation, team leadership, and stringent hygiene protocols is essential. Your strategic input will drive operational excellence and elevate the dining experience, securing the establishment's position in a competitive market.

Location

Wuse, FCT, Nigeria

Salary

NGN 300,000 - 400,000 monthly

Employment Type Full-time

Work Arrangement On-site

Sector Hospitality & Tourism

Experience Level Senior (5-8 years)

Application Deadline October 14, 2026

Job Description We are seeking an accomplished Executive Chef to lead our kitchen operations in Wuse 2, Abuja. This pivotal role demands a culinary expert with exceptional leadership abilities and a proven track record in managing high-performing kitchen teams.

The Executive Chef will be responsible for upholding the highest standards of food quality, hygiene, and operational efficiency, ensuring unparalleled customer satisfaction. If you are ready to drive culinary excellence and innovation, we invite you to apply.

Required Skills

• Culinary expertise
• Kitchen operations management
• Food quality control
• Hygiene standards
• Efficiency optimization
• Customer satisfaction
• Leadership
• Menu planning
• Food preparation
• Portion control
• Inventory management
• Food cost control
• Waste minimization
• Food safety compliance
• Staff training and development
• Coordination
• Equipment maintenance
• Problem-solving
• Culinary innovation
• Organizational skills

Key Responsibilities

• Lead and meticulously supervise all kitchen staff and daily culinary operations.
• Strategically plan menus and ensure consistent excellence in food quality, taste, and presentation.
• Efficiently manage food preparation, portion control, inventory, and food costs.
• Diligently monitor kitchen supplies and implement strategies to minimize wastage.
• Ensure strict compliance with all food safety, hygiene, and sanitation standards.
• Train, develop, and effectively manage kitchen staff, fostering a high-performance team.
• Coordinate kitchen activities seamlessly with management and front-of-house teams.
• Ensure proper maintenance and optimal use of all kitchen equipment.
• Proactively resolve kitchen operational issues and maintain smooth service delivery.
• Introduce innovative new dishes and continuously improve kitchen processes.

Qualifications

• Minimum of 5 years of professional kitchen experience, with at least 2 years in a leadership capacity.
• A qualification in Culinary Arts, Hospitality Management, or a related field is highly advantageous.
• Profound knowledge of kitchen operations, food costing, inventory management, and stringent hygiene standards.
• Exceptional leadership, communication, and organizational skills