Job Summary

The Executive Chef will be responsible for leading the kitchen team, managing food budgets and costs, developing menus, ensuring food quality and standards, and delivering unforgettable dining experiences.

Responsibilities

• Oversee and coordinate all aspects of the kitchen including staff management, culinary standards, budgeting and ordering, and lead menu development using seasonal and local ingredients; oversee recipe creation and documentation
• Hire, train, and supervise a team of Sous Chefs and kitchen staff; create schedules, assign duties, and ensure consistently high standards in food preparation, plating, and presentation across all menus and stations
• Manage vendor relationships; oversee inventory controls and food/supply ordering and enforce rigorous food safety and sanitation practices; comply with regulations
• Coordinate preparations for banquets, special functions, and VIP events and interact with guests to receive feedback on dining experience and food quality

Requirements

• Hnd/Bsc in any related field
• 2-4 years as an Executive Chef or Sous Chef at a luxury hotel or restaurant.
• Culinary degree from an accredited culinary institute.
• Expertise in diverse cooking techniques and cuisines.
• Knowledge of health regulations, food handling and kitchen safety.
• Commitment to culinary innovation and outstanding guest experiences.

Salary

• N400,000-N500,000 Monthly.