Head Chef at FoliXx Hospitality

Job Overview

• The Head Chef will be responsible for leading and managing all aspects of our kitchen operations — from menu creation and staff supervision to cost control and food quality assurance. The ideal candidate will have deep expertise in Continental and Intercontinental cuisine with a modern Afro-centric twist, strong leadership qualities, and a flair for curating visually stunning and palate-pleasing meals.

Key Responsibilities

Menu Development & Innovation

• Design and regularly update a diverse, creative menu featuring continental, intercontinental, and Afro-fusion dishes
• Introduce seasonal specials and chef’s signature creations that excite our guests
• Ensure dishes are plated to fine dining standards with exceptional visual and taste appeal

Kitchen Leadership & Team Management

• Recruit, train, supervise, and inspire the kitchen brigade to achieve peak performance
• Create a culture of discipline, creativity, respect, and accountability
• Conduct regular briefings, tastings, and performance evaluations

Quality Control & Kitchen Standards

• Maintain the highest food quality, taste, and consistency across all dishes
• Enforce strict hygiene, safety, and cleanliness standards in accordance with food safety regulations
• Monitor kitchen processes to avoid waste, spoilage, and inefficiencies

Inventory & Cost Management

• Oversee inventory, ensure proper stock rotation, and maintain appropriate stock levels
• Collaborate with procurement and vendors to source high-quality, fresh ingredients
• Monitor kitchen costs and drive profitability through portion control and waste reduction

Guest Satisfaction & Brand Representation

• Engage with guests when needed to understand preferences and handle special requests
• Collaborate with front-of-house and events teams to deliver memorable dining experiences
• Represent the brand’s food philosophy in and outside the kitchen

Required Skills & Qualifications

• Minimum 5–7 years’ experience as a Head Chef or Senior Sous Chef in a fine dining & QSR environment
• Mastery in Continental, Intercontinental, and Afro-fusion cuisines
• Culinary degree or equivalent professional training
• Strong leadership, organizational, and mentoring skills
• Proven experience in menu engineering, food costing, and kitchen budgeting
• Excellent palate and keen eye for detail in presentation
• Ability to lead under pressure and adapt to a fast-paced hospitality environment
• Familiar with both à la carte and banquet style
• Must be open to innovation and inspired by cultural fusion in food