Head Chef, Afro Fusion Restolounge at Black Hill

Location: Ikate, Lagos 

Our client is a premium Afro fusion restolounge in Ikate, Lagos seeking a Head Chef who combines formal culinary training with genuine creative vision. We are hiring for excellence. If you do not hold a qualification from a recognised culinary school, please do not apply.

What you will do:

• Design and own the full menu, from concept to execution, rooted in Afro fusion cuisine.
• Continuously develop new dishes, seasonal specials, and tasting experiences that reflect innovation and cultural depth.
• Lead, train, and manage the kitchen team to deliver consistent quality on every plate.
• Build a culture of discipline, accountability, and continuous improvement across all kitchen staff.
• Conduct regular training sessions to upskill the team on techniques, standards, and new menu items.
• Manage kitchen inventory accurately, including stock counts, ordering, supplier relationships, and waste reduction.
• Produce clear, timely reports on kitchen performance, food costs, stock levels, and operational issues for management review.
• Oversee food costing, kitchen budgeting, and menu profitability in collaboration with the restaurant manager.
• Maintain strict standards across food preparation, presentation, hygiene, and portion control.
• Ensure full compliance with food safety and health regulations at all times.
• Be present onsite a minimum of 5 days per week. This role requires hands-on leadership in the kitchen, not remote oversight.

What we are looking for:

• Formal qualification from a recognised culinary school. This is non-negotiable.
• Minimum 7 years of professional kitchen experience, with at least 3 years in a Head Chef or Executive Chef role.
• Proven expertise in Afro fusion cuisine with a strong, documented portfolio of original menus.
• Strong leadership and people management skills, with a track record of building and developing high-performing kitchen teams.
• Excellent training ability, with experience onboarding and upskilling kitchen staff at all levels.
• Solid reporting skills, with the ability to track costs, inventory, and kitchen performance accurately and consistently.
• Strong understanding of food costing, kitchen budgeting, and stock control.
• A genuine passion for innovation, with the ability to push boundaries while staying true to the concept.
• High personal standards around cleanliness, presentation, and discipline.
• Ability to perform consistently under pressure during high-volume service.