About this role
The role is for an Executive Chef to lead the hotel's kitchen operations in Lagos, overseeing food production, quality, hygiene, cost control and guest satisfaction. It requires strong culinary skills, leadership, menu development and ability to manage staff, inventory and documentation. The position involves planning menus for various service areas and events, monitoring portion sizes, and ensuring compliance with hygiene standards. The employer, Efezi Southsea Nigeria Limited, is a hospitality consultancy in Lagos that provides services to hotels and aims to elevate hospitality standards. The job focuses on managing kitchen leadership, coordinating across sections and delivering consistent high-quality meals.
What you would do
- Supervise all kitchen operations and ensure timely meal preparation.
- Coordinate activities across kitchen sections for efficient service.
- Plan, develop and update menus for restaurants, banquets, room service and events.
- Maintain high standards of food quality, taste, portions and presentation.
- Inspect meals personally when needed to ensure quality.
- Recruit, train, supervise and evaluate kitchen staff; manage duty rosters.
- Control food costs and monitor stock usage with purchasing and stores teams.
- Ensure strict food hygiene, sanitation and proper storage and handling procedures.
- Prepare and manage the kitchen budget and control labour and operational costs.
- Plan and supervise production for events and banquets; coordinate with F&B and Events teams.
What they are asking for
- Strong culinary skills and leadership ability.
- Experience in menu development, food-cost control and staff management.
- Knowledge of hygiene, food safety and kitchen administration.
- Ability to read and write for recipes, requisitions, inventory records, menus and reports.
- Ability to maintain quality under pressure and ensure guest satisfaction.
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