Head Chef at Accor Hotel

Job Description

• Strong knowledge and practical experience in Nigerian cuisine.
• Strong knowledge of classic international/continental cuisine.
• Good knowledge and application of HACCP standards, preferably with HACCP certification.
• Culinary school/professional culinary qualification and evidence of continuous learning.
• Strong food cost control and menu planning skills.
• Good leadership, team management and training abilities.
• Strong hygiene, food safety and kitchen standards.
• Good reporting, communication and organisational skills.

Qualifications

• Bachelor’s Degree, HND, or professional qualification in Culinary Arts, Hospitality Management, Hotel Management, or a related field.
• Professional culinary qualification from a recognised culinary school or institution is highly desirable.
• Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a Head Chef, Executive Chef, or equivalent senior kitchen management position, preferably within a reputable hotel, resort, or high-volume restaurant.
• Proven expertise in Nigerian cuisine and classic international/continental cuisine, with the ability to develop and maintain high-quality menus.
• HACCP certification is highly desirable, with strong practical knowledge of food safety, hygiene, sanitation, and HACCP principles.
• Certification or training in Food Safety, Kitchen Hygiene, or other recognised food safety management systems is an added advantage.