Requirements

• Culinary arts degree or equivalent qualification with specialization in grilling/barbecue techniques preferred.
• At least 5 years’ experience as a head chef within established churrascarias or similar high-end steakhouse environments.
• Demonstrated ability to lead and inspire kitchen teams in fast-paced settings while maintaining excellence in food safety protocols.
• In-depth knowledge of various cuts of meat suitable for grilling as well as traditional accompaniments served at Brazilian steakhouses (e.g., farofa, feijoada).
• Familiarity with international food safety standards (e.g., HACCP) tailored to Nigerian regulations.