Head Chef

Head Chef

Lead the entire kitchen and own everything that leaves the pass. Design and maintain a standout menu of signature grills, intercontinental and elevated African dishes. Ensure consistent excellence in quality, hygiene, cost control and team performance.

Responsibilities

• Design, develop and continually refresh the full menu (grills, intercontinental and African)
• Set and enforce standards for taste, temperature, portion, plating and consistency
• Personally inspect dishes at the pass and manage ticket times
• Lead, train, coach and roster the kitchen team; run daily briefings
• Control food cost, yield, wastage and stock with the Store & Procurement Officer
• Ensure full compliance with food safety, HACCP, allergen and hygiene standards
• Oversee kitchen equipment, organisation and readiness for inspection
• Support marketing with food content and represent the kitchen externally
• Build recipes, training materials and systems for future locations.

Requirements

• Minimum: OND/HND or Diploma in Culinary Arts, Hospitality or Catering
• Preferred: Bachelor’s degree or professional diploma from a recognised international culinary school
• Required: Food Safety & Hygiene certificate; HACCP Level 3 preferred
• 6–8 years professional kitchen experience, with at least 2–3 years as Head Chef, Executive Sous Chef or equivalent
• Proven expertise across grills/barbecue, intercontinental cuisine and Nigerian/African dishes
• Strong leadership, menu engineering, costing and team-development skills
• Exceptional candidates with 10+ years’ experience and a strong portfolio may be considered without formal degrees.

How to Apply Send CV and portfolio (menus, dish photos) to: cedargrillzlounge@gmail.com