Culinary Executive

Responsibilities:

Design and execute customized, nutritious, and creative meal plans tailored to specific dietary preferences and health guidelines (e.g., Keto, Vegan, low-sodium).

Demonstrate exceptional culinary versatility across local Nigerian cuisine, Continental/European, Asian Fusion, as well as pastry and fine baking.

Oversee day-to-day kitchen operations, ensuring strict adherence to global food safety, hygiene, and sanitation standards.

Manage kitchen inventory, practice rigorous cost control, and utilize effective inventory tracking tools.

Sourcing premium, high-quality ingredients from vetted vendors while managing cost efficiency.

Plan, manage, and execute fine dining experiences and event catering for high-profile household guests and private functions.

Maintain absolute discretion, confidentiality, and strict adherence to privacy protocols in a high-profile or private estate setting.

Supervise and train junior kitchen support staff, instilling high standards of meal preparation and presentation.

Professionally handle client feedback and resolve food quality queries swiftly.

Requirements:

Degree, Higher National Diploma, or professional certification in Culinary Arts, Hospitality Management, or a related field.

3–5 years of hands-on experience as a Chef, Sous Chef, or Culinary Executive in luxury hospitality, fine dining restaurants, or private estates.

Recognized certification in Food Safety and Kitchen Hygiene (e.g., HACCP or ServSafe) is strongly preferred.

Demonstrated experience in high-profile private culinary service and custom menu development. Expertise in global and local culinary styles (Local Nigerian, Continental/European, Asian Fusion, Pastry & Fine Baking). Strong capability in menu development, dish costing, and nutrition planning.

High standards of hygiene, food handling, and kitchen organization.

Detail-oriented mindset with excellent aesthetic presentation skills.

Strong interpersonal skills, leadership, and emotional intelligence.

Unyielding discretion, privacy orientation, and professional integrity.

Key Performance Indicators:

High client satisfaction ratings regarding meal quality, variety, and presentation standards.

Strict compliance with kitchen safety, food hygiene, and sanitation regulations.

Precision in dietary customization and adherence to nutrition requirements

Effective food cost management, vendor management, and minimal ingredient waste.

Maintenance of strict discretion, professionalism, and operational excellence