Chef

Design and prepare diverse menus for daily service (breakfast, lunch, dinner) and special hotel events.

Manage day-to-day kitchen operations, including inventory, ingredient sourcing, and cost control.

Supervise, train, and motivate kitchen staff to ensure efficient and consistent food preparation.

Maintain strict adherence to health, safety, and food hygiene standards.

Monitor food quality and presentation before it reaches the guests.

Requirements:

Proven experience working as a Chef in a hotel, restaurant, or similar hospitality environment.

Strong knowledge of both local Nigerian and continental cuisines.

Excellent leadership, communication, and organizational skills.

Ability to thrive in a fast-paced, high-pressure kitchen environment.

Relevant culinary qualifications or certifications are highly advantageous.