Responsibilities:

• Lead all kitchen operations and ensure consistent delivery of high-quality food.
• Develop menus, recipes, costing, and food presentation standards.
• Recruit, train, mentor, and evaluate kitchen staff.
• Maintain HACCP, food safety, hygiene, and sanitation standards
• Control food cost, wastage, inventory, and purchasing.
• Coordinate with management and other departments.
• Drive innovation while maintaining operational efficiency.

Requirements:

• Minimum 10 years' experience in professional kitchens, including experience as Head Chef or Sous Chef in a 4-star hotel.
• A minimum of a diploma in culinary arts preferred.
• Strong leadership, menu planning, budgeting, inventory control, and food safety knowledge.
• Excellent communication, organisational, and team management skills.

Location: Surulere, Lagos

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Benefits: Accommodation provided

Application Deadline: 2 weeks from the date of advertisement