Head Chef

Job Summary

The Head Chef is responsible for overseeing all kitchen operations, menu planning, food preparation, and culinary staff management. This role involves ensuring food quality, kitchen efficiency, cost control, and compliance with health and safety standards. The ideal candidate must possess extensive culinary expertise, leadership skills, and ability to deliver exceptional dining experiences for hotel guests.

Main Duties

• Plan and develop diverse menus for restaurant, room service, and special events.
  
• Supervise all kitchen staff including sous chefs, cooks, and kitchen assistants.
  
• Oversee food preparation, cooking, and presentation to ensure quality standards.
  
• Manage food inventory, ordering, and supplier relationships.
  
• Control food costs, portion sizes, and minimize waste to optimize profitability.
  
• Ensure compliance with health, safety, and sanitation regulations.
  
• Train kitchen staff on cooking techniques, recipes, and safety procedures.
  
• Coordinate with restaurant managers and event coordinators for special functions.
  
• Develop and implement standard operating procedures for kitchen operations.
  
• Monitor kitchen equipment maintenance and coordinate repairs when needed.
  
• Handle customer feedback, complaints, and special dietary requests.
  
• Create seasonal menus and introduce new dishes to enhance guest experience.
  
• Maintain accurate records of food costs, inventory, and staff performance.
  
• Lead by example in maintaining professional kitchen environment.
  

Requirements

• Bachelor’s degree in Hospitality Management or a related field is preferred; equivalent experience may be considered.
  
• Culinary degree or extensive professional culinary training
  
• Minimum of 5 years experience in commercial kitchen management
  
• Strong knowledge of Nigerian and international cuisines
  
• Proven leadership and team management experience
  
• Understanding of food safety regulations and HACCP principles
  
• Excellent organizational and multitasking abilities
  
• Creativity and innovation in menu development
  
• Strong cost control and budget management skills
  
• Ability to work under pressure in fast-paced environment
  
• Professional certification in culinary arts preferred
  

Benefits

Salary: Negotiable.

Other Benefits: Performance bonuses, health cover, professional development opportunities.