Executive Chef at Lisa Suites Limited

Job Description – Executive Chef (Lisa Suites)

Department: Kitchen / Food & Beverage

Location: Lisa Suites, Abuja

Reports To: General Manager

JOB SUMMARY

The Executive Chef is responsible for overseeing all kitchen operations at Lisa Suites, ensuring consistent delivery of high-quality meals, excellent guest satisfaction, strong kitchen team performance, and adherence to hotel standards. This role requires culinary creativity, strong leadership, effective cost management, and the ability to maintain high hygiene and safety standards.

KEY RESPONSIBILITIES

• Menu Development & Culinary Innovation
  • Design and update menus that align with Lisa Suites’ brand and guest expectations.
  • Create seasonal menus, festive dishes, and special event menus.
  • Ensure food presentation, taste, and quality meet the highest standards.
• Kitchen Operations Management
  • Oversee day-to-day kitchen activities and staff performance.
  • Organize food preparation areas and ensure workflow efficiency.
  • Monitor portion control, recipe accuracy, and dish consistency.
  • Ensure all kitchen equipment is well maintained.
• Food Quality & Hygiene Compliance
  • Enforce HACCP, NAFDAC, and international food safety standards.
  • Maintain strict cleanliness, sanitation, and hygiene practices.
  • Ensure proper food storage, temperature control, and waste reduction.
• Team Leadership & Training
  • upervise, and train kitchen staff.
  • Conduct regular performance evaluations and coaching sessions.
  • Create staff schedules and manage shift plans.
• Cost Control & Inventory Management
  • Manage food costing, inventory levels, and purchasing.
  • Work closely with vendors to ensure quality and cost-effective supplies.
  • Reduce wastage and ensure accurate stock records.
• Collaboration & Guest Satisfaction
  • Work closely with the Restaurant Manager to ensure seamless service.
  • Address guest concerns regarding food quality or dining experience.
  • Contribute ideas for promotions, events, and revenue-generating activities.
• Event & Banquet Support
  • Plan and execute catering for conferences, weddings, parties, and hotel events.
  • Coordinate menu logistics and food service for all special events.

REQUIREMENTS

Education & Experience

Degree/Diploma in Culinary Arts, Hospitality, or related field.

• Minimum of 5–8 years professional kitchen experience.
• At least 3 years in a leadership role (Sous Chef or Executive Chef).
• Previous hotel or fine-dining experience is an added advantage.

Skills & Competencies

• Strong culinary knowledge and creativity.
• Excellent leadership and communication skills.
• Ability to manage pressure and deliver under tight deadlines.
• Strong understanding of food safety standards.
• Knowledge of menu engineering and food costing.
• Ability to mentor and motivate a diverse team.

PERSONAL ATTRIBUTES

• Highly organized and detail-oriented.
• Innovative and passionate about food.
• Strong sense of responsibility and accountability.
• Professional appearance and conduct.