Hotel Executive Chef at Efezi Southsea Nigeria Limited

Key Responsibilities
Menu Planning & Development:

• Design and update menus based on customer preferences, seasonal ingredients, and food trends.
• Ensure all dishes meet high standards of presentation and taste.

Kitchen Management:

• Supervise and coordinate the activities of all kitchen staff (chefs, cooks, stewards, etc.).
• Assign duties and ensure workstations are properly set up and maintained.

Food Quality & Hygiene:

• Maintain high standards of food hygiene, safety, and sanitation (in line with local health regulations).
• Conduct regular inspections of food preparation and service areas.

Cost Control & Budgeting:

• Manage food costs by controlling inventory, reducing waste, and selecting cost-effective suppliers.
• Monitor kitchen budget and ensure profitability without compromising quality.

Staff Training & Development:

• Recruit, train, and mentor kitchen staff.
• Conduct performance evaluations and foster a positive kitchen culture.

Inventory & Procurement:

• Oversee the purchase of food, kitchen equipment, and supplies.
• Maintain inventory records and ensure timely restocking.

Collaboration:

• Work closely with hotel management, event coordinators, and front-of-house teams to ensure smooth operations during events, banquets, or daily service.

Customer Satisfaction:

• Handle special dietary requests, guest complaints, and ensure food quality contributes to a positive guest experience.

Requirement

• Candidates should possess an HND with at least 6 years work experience.

Benefits Attached

• Service charge – yes
• Layover - yes
• Staff meal - yes.