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Head Chef. World Class 5* Hotel Nigeria. West African 5* Hotel experience a must The Head Chef is responsible for the Hotel's kitchen We are looking for a Head Chef who will be responsible for overseeing all culinary operations within the establishment, ensuring the delivery of high-quality food and exceptional dining experiences. Will be responsible to develop menus, manage kitchen staff, maintain food safety standards, and control costs, all while upholding the restaurants or hotel’s brand standards. Minimum of 3 years experience in a head chef position in a 5 star environment. West Africa / Nigeria) Fine Dining experience essential Skills: Intuitive and proactive Creative and driven Strong understanding of true hospitality and guest experience Familiar with West African operations and hospitality culture Strong financial understanding within their departments Requirements: Cost control and budgeting Food cost and beverage cost management Stock and inventory control Waste reduction and margin improvement Ability to improve profitability while maintaining quality and service standards Manage the a la carte and banqueting pass on a daily basis. Design and Implement recipes. Daily meetings and handovers with staff, Staff rostering. Maintain and achieve food costing targets. Maintain and implement hygiene standards. Under take monthly stock takes. Running and control of the hotel breakfasts. Design innovative à la carte and fine dining menus Develop banquet menus (buffets, plated service, conferences) Incorporate international cuisines + local Nigerian/African influence Ensure menu engineering aligns with profitability targets Food Quality & Standards Ensure consistent quality across all outlets and events Implement strict food safety, HACCP, and hygiene standards Maintain luxury presentation standards (5★ plating & service) Operations & Cost Control Manage: Food cost & wastage Inventory & stock control Supplier sourcing and procurement Deliver profit margins without compromising quality Banqueting & Conference Expertise Plan and execute: Large-scale banquets (100–1000+ covers) Conference catering (breaks, buffets, gala dinners) Coordinate with Events; Sales & F&B teams Ensure timely production and service under pressure Team Management & Training Recruit; train, and mentor: Sous Chefs Chef de Partie Commis Chefs Build a high-performance culinary brigade Conduct daily briefings, training, and performance reviews Guest Experience Interact with VIP guests and clients Handle feedback, complaints, and special requests Deliver exceptional dining experiences aligned with luxury standards Minimum Requirements Education Diploma/Degree in: Culinary Arts Hospitality / Hotel Management Experience Minimum 5 years as Head Chef 5★ hotel Strong exposure to: Fine dining Banqueting & large events Multi-outlet hotel kitchens Preferred Experience African experience (especially West Africa / Nigeria) International cuisine exposure (European, Asian, fusion) Please Note - While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
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