Job Vacancies at Nile University of Nigeria

The Breakfast Chef is responsible for the preparation, cooking, and presentation of all breakfast menu items, ensuring high standards of quality, taste, and consistency.

He/she is expected to;

• Prepare and cook a wide variety of breakfast dishes in accordance with approved menus, standardized recipes, and portion guidelines, ensuring consistency in taste, quality, and presentation at all times.
• Ensure all breakfast meals are prepared efficiently and served promptly to meet service timelines, while maintaining high standards of food quality, appearance, and customer satisfaction.
• Maintain a clean, well-organized, and hygienic kitchen environment by regularly cleaning workstations, utensils, equipment, and food storage areas in line with established procedures.
• Adhere strictly to food safety, hygiene, and sanitation regulations, ensuring proper food handling, storage, and preparation practices are followed to meet health and regulatory requirements.
• Monitor food stock levels on a daily basis, promptly report shortages or discrepancies, and assist with inventory control to ensure uninterrupted breakfast service.
• Minimize food waste by applying proper portion control, careful meal planning, and efficient preparation techniques that support cost-effective kitchen operations.
• Collaborate closely with the Head Chef and other kitchen team members to improve menu offerings, enhance service efficiency, and maintain consistent food quality.
• Comply fully with health and safety policies and procedures, maintaining a safe, clean, and hazard-free working environment for all kitchen staff.
• Assist in the training, supervision, and guidance of junior kitchen staff or kitchen assistants, supporting skill development and teamwork within the kitchen.
• Maintain consistency in taste, portion size, and presentation of all breakfast meals, ensuring they align with established standards and customer expectations.

Qualification & Experience

• Certificate or Diploma in Culinary Arts, Catering, or Hospitality Management is an advantage.
• Minimum of 2–3 years’ experience as a Breakfast Chef or in a similar kitchen role.
• Proven knowledge of breakfast menu preparation and food safety practices.
• Training or certification in food hygiene and safety is desirable.
• Ability to work early morning shifts and meet operational demands

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The Chef will be responsible for leading the kitchen to deliver high-quality, consistent, and timely food production while maintaining strict compliance with food safety and hygiene standards. 

He/she is expected to;

• Lead day-to-day kitchen operations to ensure professional, efficient, and hygienic food preparation, consistent with menu standards and service expectations.
• Supervise and mentor kitchen staff, assign tasks, and manage workflow to ensure timely production of high-quality dishes during service hours.
• Monitor daily, weekly, and monthly kitchen performance, including production output, ingredient usage, food quality, and staff efficiency, to support continuous improvement.
• Plan and oversee food preparation schedules and service coordination to optimize workflow, minimize delays, and maintain consistent standards.
• Ensure proper organization, storage, and labeling of ingredients, prepared items, and kitchen documentation in line with food safety and hygiene regulations.
•  Work closely with service teams and management to ensure smooth kitchen service coordination and exceptional guest experience.
• Manage cost control measures, including portioning, waste reduction, and monitoring food usage, ensuring compliance with budget and internal procedures.
• Maintain inventory of ingredients and kitchen supplies, anticipate shortages, and communicate procurement needs to avoid service disruptions.
• Resolve operational issues, address staff concerns, and respond to service feedback to maintain a positive and productive kitchen environment.
• Maintain a clean, safe, and organized kitchen, ensuring full compliance with hygiene, safety, and operational standards.

Qualification & Experience

• Diploma or Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field (preferred). 
• Minimum of 2-3 years experience in Hospitality/culinary services in a similar or related position.
• Proven experience working in a professional kitchen, with exposure to leading or supervising daily culinary operations. 
• Formal training or certification in food safety, hygiene, or advanced culinary techniques is an advantage. 
• Basic computer skills for managing recipes, inventory, and kitchen records.

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The Supervisor, Catering Services will be responsible for overseeing daily catering operations to ensure efficient service delivery, high food quality standards, and customer satisfaction.

He/she is expected to;

• Supervise daily catering operations, ensuring all food preparation and service activities run smoothly, efficiently, and in line with approved standards.
• Coordinate catering services for meetings, events, and institutional functions, ensuring accurate execution of service requirements, timely setup, and proper presentation.
• Monitor performance, provide guidance, and address operational gaps as needed.
• Ensure compliance with food safety, hygiene, and sanitation standards by enforcing regulatory requirements and internal policies.
• Monitor food quality, portion control, and presentation standards to ensure consistency and customer satisfaction.
• Conduct routine inspections of kitchens, service areas, and equipment to ensure cleanliness, functionality, and safety. Report maintenance issues promptly and follow up to ensure timely resolution.
• Assist in menu planning in collaboration with chefs and management, ensuring menus are cost-effective, nutritionally balanced, and aligned with customer preferences and organizational guidelines.
• Manage inventory levels, monitor stock usage, and track consumption patterns to reduce wastage and prevent shortages.
• Enforce health, safety, and occupational standards within catering operations by promoting safe work practices and ensuring staff compliance with safety procedures and use of protective equipment.
• Address customer complaints and service issues promptly and professionally, ensuring concerns are resolved to satisfaction. Escalate complex issues where necessary and implement preventive measures.
• Ensure accurate documentation to support management review and decision-making.
• Liaise with vendors and suppliers to ensure timely and accurate delivery of food items and catering supplies.

Qualification & Experience

• Bachelor’s degree in Catering, Hospitality Management, or a related field.
• Minimum of 3–5 years’ experience in catering or food service operations, with at least 2 years in a supervisory role.
• Certification or training in food safety and hygiene is highly desirable.
• Proven experience in supervising catering teams and coordinating events.
• Strong knowledge of health, safety, and sanitation regulations within food service environments.

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The Supervisor, Kitchen Operations is responsible for overseeing day-to-day kitchen operations to ensure efficient workflow, consistent food quality, and compliance with food safety and hygiene standards. 

He/she is expected to;

• Coordinate and manage day-to-day kitchen operations to ensure professional, efficient, and hygienic food preparation and service in line with established standards and service expectations.
• Supervise kitchen staff attendance, task allocation, and workflow to ensure timely food production and smooth service during all operating hours.
• Plan, compile, and review daily, weekly, and monthly kitchen performance reports, including production volumes, wastage, staffing efficiency, and compliance metrics, to support informed operational decisions and continuous improvement.
• Plan, schedule, and monitor food preparation timelines and service coordination to optimize kitchen workflow and minimize delays or service disruptions.
• Ensure systematic organization, proper storage, and accurate labeling of food items, ingredients, and kitchen documentation in accordance with food safety regulations and best-practice standards.
• Coordinate closely with culinary, service, and management teams to ensure seamless kitchen operations and consistent service delivery.
• Oversee basic cost control activities, including portion control, wastage monitoring, and documentation related to kitchen expenses, ensuring accuracy and compliance with internal procedures.
• Monitor inventory levels of food, ingredients, and kitchen supplies, identify shortages, and communicate procurement needs proactively to support uninterrupted kitchen operations.
• Address operational issues, staff concerns, and service-related feedback professionally, ensuring timely resolution or escalation in line with organizational procedures.

Qualification & Experience

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field (preferred).
• Minimum of 3-5 years experience in Hospitality/culinary services in a similar or related position.
• Previous experience in a kitchen, food service, or hospitality environment, with exposure to supervising daily operations.
• Formal training in food safety, hygiene, or kitchen operations is an advantage.
• Basic computer skills with the ability to use simple reporting, inventory, or kitchen management tools.

go to method of application »

The Breakfast Chef is responsible for the preparation, cooking, and presentation of all breakfast menu items, ensuring high standards of quality, taste, and consistency.

He/she is expected to;

• Prepare and cook a wide variety of breakfast dishes in accordance with approved menus, standardized recipes, and portion guidelines, ensuring consistency in taste, quality, and presentation at all times.
• Ensure all breakfast meals are prepared efficiently and served promptly to meet service timelines, while maintaining high standards of food quality, appearance, and customer satisfaction.
• Maintain a clean, well-organized, and hygienic kitchen environment by regularly cleaning workstations, utensils, equipment, and food storage areas in line with established procedures.
• Adhere strictly to food safety, hygiene, and sanitation regulations, ensuring proper food handling, storage, and preparation practices are followed to meet health and regulatory requirements.
• Monitor food stock levels on a daily basis, promptly report shortages or discrepancies, and assist with inventory control to ensure uninterrupted breakfast service.
• Minimize food waste by applying proper portion control, careful meal planning, and efficient preparation techniques that support cost-effective kitchen operations.
• Collaborate closely with the Head Chef and other kitchen team members to improve menu offerings, enhance service efficiency, and maintain consistent food quality.
• Comply fully with health and safety policies and procedures, maintaining a safe, clean, and hazard-free working environment for all kitchen staff.
• Assist in the training, supervision, and guidance of junior kitchen staff or kitchen assistants, supporting skill development and teamwork within the kitchen.
• Maintain consistency in taste, portion size, and presentation of all breakfast meals, ensuring they align with established standards and customer expectations.

Qualification & Experience

• Certificate or Diploma in Culinary Arts, Catering, or Hospitality Management is an advantage.
• Minimum of 2–3 years’ experience as a Breakfast Chef or in a similar kitchen role.
• Proven knowledge of breakfast menu preparation and food safety practices.
• Training or certification in food hygiene and safety is desirable.
• Ability to work early morning shifts and meet operational demands