Head Chef at Novotel

Key Responsibilities

• Lead and manage the kitchen team to ensure efficient daily operations and consistently high culinary standards.
• Plan, develop, and execute menus covering Nigerian, continental, and international cuisine.
• Ensure consistency in taste, quality, portioning, presentation, and recipe standards.
• Maintain strict compliance with HACCP, food safety, hygiene, sanitation, and health & safety standards.
• Manage food costs through effective menu costing, portion control, inventory management, purchasing, and waste reduction.
• Monitor food production and ensure proper storage, handling, preparation, and presentation of food.
• Train, coach, and develop kitchen team members while promoting a strong culture of discipline and continuous improvement.
• Work closely with the Food & Beverage team and other departments to ensure excellent guest experiences.
• Conduct regular kitchen inspections and ensure corrective actions are implemented where required.
• Prepare and maintain appropriate kitchen reports, records, recipes, and operational documentation.
• Ensure compliance with hotel standards, policies, procedures, and applicable regulatory requirements.
• Stay updated with current culinary trends and demonstrate continuous professional development.

Requirements

• Bachelor’s Degree, HND, or professional qualification in Culinary Arts, Hospitality Management, Hotel Management, or a related field.
• Professional culinary school certification is highly desirable.
• 8–10 years of progressive culinary experience, with at least 3–5 years in a Head Chef, Executive Chef, or similar senior culinary management position, preferably in a reputable hotel or high-volume hospitality environment.
• Proven expertise in Nigerian cuisine and classic international/continental cuisine.
• Strong practical knowledge of HACCP and food safety standards. HACCP certification is highly desirable.
• Additional certification in Food Safety, Kitchen Hygiene, or related areas is an advantage.
• Strong knowledge of food costing, menu engineering, portion control, inventory management, purchasing, and waste reduction.
• Evidence of continuous culinary learning through relevant certifications, courses, workshops, or professional development.
• Strong leadership, team management, coaching, communication, reporting, and problem-solving skills.
• Ability to work effectively under pressure and maintain high standards in a fast-paced hotel environment.
• Good knowledge of Nigerian hospitality and food safety regulations.