Our client is a luxury community offering nature-inspired hospitality resorts, in suite wellness, relaxation and recreation experience for both residents and visitors.

Job Summary

The Executive Chef provides visionary leadership for the culinary department, responsible for developing innovative culinary concepts, overseeing daily kitchen operations, and ensuring the highest food quality and standards. This role emphasizes creativity, cost management, team leadership, and collaboration with suppliers to source premium ingredients. The Executive Chef also ensures strict adherence to safety and sanitation regulations while fostering a culture of excellence and continuous learning within the kitchen team.

The overarching objective is to enhance guest satisfaction and provide a strong source of revenue generation.The property features:

• high-volume restaurant serving buffet-style meals for up to 200 guests with a mix of continental and Nigerian dishes,
  
• 2 venues each catering to 100 guests with a mix of à la carte and buffet service,
  
• 1 smaller outlet focused on light fare and casual dining,
  
• 1 smaller outlet focused on continental dining,
  
• 7 conference rooms and 3 large outdoor event spaces, accommodating everything from board meetings to weddings and large corporate events.
  

Key Responsibilities

1. Culinary Vision and Leadership:

• Lead the culinary department, developing and executing strategic culinary concepts that align with the establishment's vision and goals.
  
• Stay informed on industry trends and advancements to innovate continually and lead the development of cutting-edge culinary concepts.
  

2. Menu Creation and Innovation:

• Conceptualize and design captivating menus, incorporating diverse flavors, techniques, and presentations.
  
• Regularly update menus to ensure freshness, seasonality, and relevance to global trends.
  

3. Quality Assurance:

• Ensure all dishes meet the highest standards in taste, texture, and presentation.
  
• Oversee food preparation, ensuring dishes adhere to specifications, portion sizes, and are served at the correct temperature and quality.
  

4. Team Management and Development:

• Lead and mentor the kitchen team, fostering a culture of excellence, collaboration, and learning.
  
• Provide ongoing training, coaching, and professional development to enhance skills and teamwork.
  

5. Cost Control & Financial Management:

• Manage ingredient inventory, control food costs, and optimize kitchen operations to meet financial goals.
  
• Collaborate with the procurement team to order and source high-quality ingredients while maintaining a consistent food cost.
  

6. Kitchen Operations:

• Oversee daily kitchen operations, including staff scheduling, workflow coordination, and production timelines.
  
• Ensure efficient and smooth operations while maintaining a clean, safe, and organized kitchen environment.
  

7. Hygiene and Safety Compliance:

• Ensure strict adherence to food safety, sanitation, and HACCP standards.
  
• Proactively maintain a clean and organized kitchen, ensuring compliance with health and safety regulations.
  

8. Vendor and External Relations:

• Collaborate with suppliers, farmers, and purveyors to source sustainable, high-quality ingredients.
  
• Build and maintain positive relationships to ensure a consistent supply of goods.
  

9. Presentation and Aesthetics:

• Focus on plate aesthetics and creative presentation techniques to enhance the dining experience.
  
• Ensure dishes are visually appealing and prepared according to specifications.
  

10. Collaboration and Communication:

• Foster open communication with the culinary team, front-of-house staff, and other departments to ensure seamless coordination.
  
• Address guest complaints, queries, and suggestions professionally and promptly to exceed customer expectations.
  

11. Reports and Administration:

• Submit timely daily, weekly, and monthly reports as required.
  
• Conduct monthly stock takes and work to improve food costs.
  
• Manage payroll, timekeeping, and administrative duties as needed.
  

12. Staff Performance and Reviews:

• Conduct regular performance reviews and provide feedback to ensure continuous improvement.
  
• Promote teamwork, a positive kitchen environment, and adherence to uniform, grooming, and health standards.
  

13. Equipment and Maintenance:

• Ensure all kitchen equipment is properly maintained in coordination with the maintenance team.
  
• Ensure minimal breakages occur and that inventory is recorded monthly.
  
• Supervise cleaning schedules and manage kitchen cleaning rosters.
  
  

Requirements

• Ability to stand for extended periods, work in high-temperature environments, and lift heavy kitchen equipment.
  
• Perform repetitive motions such as bending and kneeling
  
• 8–10 years of executive-level culinary experience, ideally in luxury hotels, safari lodges, or resort environments.
  
• Proven ability to manage high-volume buffet service and event catering, alongside a la carte and specialty dining.
  
• Broad culinary expertise spanning regional African, international, wellness, and modern global cuisine.
  
• Strong understanding of food costing, budget control, and vendor management.
  
• Skilled in building and leading high-performing, multicultural teams.
  
• Excellent communication, planning, and problem-solving abilities.
  
• Certification in Culinary Arts required; advanced hospitality management training a plus.
  
• Familiarity with kitchen operations software and procurement systems is beneficial.
  
• Innovative, resilient, and solutions-oriented leader.
  
• Passionate about hospitality and empowering local teams.
  
• Able to adapt in dynamic environments and lead under pressure.
  
• Committed to sustainability, operational excellence, and guest delight.
  
• Prior African experience strongly preferred
  
• The Executive Chef must also be available to work flexible hours, including weekends, nights, and public holidays, as needed.