About this role
Section: Key Responsibilities & Skills
- Demonstrate strong knowledge and practical experience in Nigerian cuisine.
- Prepare and oversee classic international and continental cuisine.
- Apply HACCP standards and maintain high food safety and hygiene standards.
- Plan menus and effectively manage food costs.
- Lead, manage, train, and develop kitchen team members.
- Maintain high standards of kitchen operations, hygiene, and food quality.
Section: Requirements
- Bachelor’s Degree, HND, or professional qualification in Culinary Arts, Hospitality Management, Hotel Management, or a related field.
- Professional culinary qualification from a recognized culinary school or institution is highly desirable.
- 8–10 years of progressive culinary experience, including 3–5 years in a Head Chef, Executive Chef, or equivalent senior kitchen management role.
- Experience in a reputable hotel, resort, or high-volume restaurant is preferred.
- Proven expertise in Nigerian and classic international/continental cuisine.
- Strong menu development and food cost management skills.
- HACCP certification is highly desirable.
- Strong practical knowledge of food safety, hygiene, sanitation, and HACCP principles.
- Food Safety, Kitchen Hygiene, or other recognized food safety management certification is an added advantage.
- Strong leadership, team management, communication, and organizational skills.