Executive Chef

Job Summary

The Executive Chef provides visionary leadership for the culinary department, responsible for developing innovative culinary concepts, overseeing daily kitchen operations, and ensuring the highest food quality and standards. This role emphasizes creativity, cost management, team leadership, and collaboration with suppliers to source premium ingredients. The Executive Chef also ensures strict adherence to safety and sanitation regulations while fostering a culture of excellence and continuous learning within the kitchen team.

The overarching objective is to enhance guest satisfaction and provide a strong source of revenue generation.The property features:

high-volume restaurant serving buffet-style meals for up to 200 guests with a mix of continental and Nigerian dishes,

2 venues each catering to 100 guests with a mix of à la carte and buffet service,

1 smaller outlet focused on light fare and casual dining,

1 smaller outlet focused on continental dining,

7 conference rooms and 3 large outdoor event spaces, accommodating everything from board meetings to weddings and large corporate events.

Key Responsibilities

Culinary Vision and Leadership:

Lead the culinary department, developing and executing strategic culinary concepts that align with the establishment's vision and goals.

Stay informed on industry trends and advancements to innovate continually and lead the development of cutting-edge culinary concepts.

Menu Creation and Innovation:

Conceptualize and design captivating menus, incorporating diverse flavors, techniques, and presentations.

Regularly update menus to ensure freshness, seasonality, and relevance to global trends.

Quality Assurance:

Ensure all dishes meet the highest standards in taste, texture, and presentation.

Oversee food preparation, ensuring dishes adhere to specifications, portion sizes, and are served at the correct temperature and quality.

Team Management and Development:

Lead and mentor the kitchen team, fostering a culture of excellence, collaboration, and learning.

Provide ongoing training, coaching, and professional development to enhance skills and teamwork.

Cost Control & Financial Management:

Manage ingredient inventory, control food costs, and optimize kitchen operations to meet financial goals.

Collaborate with the procurement team to order and source high-quality ingredients while maintaining a consistent food cost.

Industries:Human Resources

Function: Others