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  • Posted: Nov 24, 2021
    Deadline: Nov 22, 2021
  • Ibis is an international hotel company, owned by a holding company of hotels AccorHotels approximately three times the size, that is listed on the Paris Stock Exchange and was founded in 1967. The ibis opened its founding hotel in 1974 and in January 2014 the company opened the 1,000th example in Surabaya, Indonesia. Around 400 ibis Hotels are throughout Fra...
    Read more about this company


    Head Chef

    Location: Ajao Estate, Lagos

    Job Description

    • The head chef carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.


    • Organizes and supervises food preparations in line with the occupancy and consumption forecasts
    • Prepares dishes and/or supervises preparation
    • Supervises the different sections of the kitchen: production of hot and cold dishes, dish washing etc
    • In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
    • Oversees the whole work shift, ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc
    • Coordinates with restaurant serving staff in order to ensure smooth running service
    • Ensures that all information is duly passed on to the applicable departments
    • In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants and "Seminars and meetings" services
    • Supervises the staff restaurant and stewarding service
    • Keeps up-to-date with changes in culinary trends
    • Is actively involved in the local area to keep up-to-date with specific issues and needs
    • Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff
    • Optimises sales by meeting guests' wishes, while respecting brand guidelines
    • Manages stocks and supplies
    • Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts and are compliant with labour legislation
    • Respects the productivity ratios as budgeted
    • Carries out inventories, inputs data and explains consumption differences

    Qualification and Requirements

    • Vocational certificate or diploma in professional cuisine
    • 8 to 10 years of experience
    • Significant managerial experience
    • Perfect knowledge of HACCP guidelines
    • Computer literate (Windows environment)
    • Attention to cleanliness and hygiene
    • Excellent management skills
    • A thorough and organised approach
    • Good training and knowledge transfer skills
    • Copes well under stress


    • Attractive Salary: Our goal is to acknowledge our employees' skills and performance, while at the same time respecting the principles of fairness and non-discrimination.
    • Regular Support: Meeting in a calm setting, conducting an appraisal, and setting targets is a valuable process, both for managers and employees. Several meetings or discussions are held throughout the year to facilitate dialogue and motivate teams.
    • Wellness for all: With operations over 63 countries, we strive to ensure the well-being, health, and safety of all our teams. Accor is extremely attentive to its employees and their loved ones.

    Method of Application

    Interested and qualified candidates should send their CV to: [email protected] using the Job Title as the subject of the email

    Note: Never pay for any training, certificate, assessment, or testing to the recruiter.

  • Send your application

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