Executive Chef

Responsibilities:

Design, curate, and update seasonal menus that align with brand standards, customer preferences, and profit margins. Direct daily kitchen operations, supervise culinary staff, schedule shifts, and foster a collaborative, high-performance team culture. Ensure every dish meets strict standards for taste, temperature, portioning, and visual presentation before leaving the kitchen. Oversee food procurement, track inventory levels, manage food/labor budgets, and minimize food waste to maximize profitability. Enforce compliance with local health regulations, sanitation protocols, hazard analysis (HACCP), and safety standards across all food prep areas. Recruit, train, and mentor kitchen staff, from sous chefs to line cooks, ensuring continuous skill development and adherence to recipes.

Requirements:

Minimum qualification of OND. 2-5 years of previous experience in a similar role Eloquent in English Language communication skills. Admirable facial structure. Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a high-volume restaurant or hotel setting. Deep knowledge of culinary techniques, menu engineering, inventory control, and food cost management. Culinary degree, diploma, or equivalent professional culinary certification. Strong leadership, communication, and organizational skills under high-pressure kitchen conditions. In-depth understanding of local food safety regulations and sanitation standards. Gender:  Male