We are seeking an experienced Executive Chef for our resort hotel in Plateau State, to oversee all kitchen operations, design and sustain high-quality, cost-efficient menus, lead and develop the culinary team, and uphold exceptional food safety standards while ensuring outstanding guest satisfaction across all service periods. The ideal candidate will demonstrate strong leadership, proven menu development expertise, and hands-on kitchen management experience in a fast-paced hospitality environment.
Primary Responsibilities
Lead the culinary vision and daily kitchen operations to deliver consistent, high‑quality food and profitable menu performance while developing a motivated, skilled kitchen team.
- Culinary leadership and menu development: design seasonal and signature menus, test recipes, and maintain presentation standards. Bold: drive menu profitability and guest satisfaction.
- Kitchen operations: oversee prep, cooking, plating, and service flow; set SOPs and station assignments.
- Food safety and compliance: enforce HACCP or local food‑safety standards, manage sanitation schedules, and ensure staff certification. Bold: zero tolerance for food‑safety lapses.
- Cost control and inventory: monitor food cost, portion control, supplier negotiation, and stock rotation to minimize waste.
- Team management: recruit, train, schedule, and mentor cooks and kitchen staff; conduct performance reviews.
- Supplier and kitchen equipment management: source quality ingredients, manage vendor relationships, and oversee equipment maintenance.
KPIs and performance measures
- Food cost percentage; guest satisfaction scores; average ticket time; staff turnover; health‑inspection results.
- Improve food cost by measurable percentage within 90 days.
Important Personal Traits
- Strong leadership and authority
- Creativity with a clear culinary vision
- Discipline, reliability, and strong work ethic
- Attention to detail and food safety
- Emotional intelligence and clear communication
- Financial and business awareness
- Adaptability under pressure
- Integrity, professionalism, and passion.
Requirements and Preferred Qualifications
- Minimum: Diploma or degree in Culinary Arts or equivalent; 7+ years progressive kitchen experience with at least 3 years in a similar role.
- Preferred: experience in upscale casual dining and hotel restaurants; knowledge of local and international cuisines.
- Skills: menu costing, inventory systems, strong palate, time management, staff coaching, and basic budgeting.
Additional Requirements
- Full time, on site role with peak service hours and occasional extended shifts.
- Ability to work flexible hours, including nights, weekends, and holidays as needed.
- Demonstrated ability to drive revenue growth and improve profitability.
Benefits and Compensation
A competitive package including annual compensation, health insurance and professional development.
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