African Cuisine Chef

Role Overview

The African Cuisine Chef is responsible for owning the African section of the kitchen, preparing authentic Nigerian and wider African dishes at a refined, restaurant standard, and ensuring consistency, presentation, and adherence to food safety standards.

Responsibilities

• Prepare a full range of Nigerian and African dishes (soups, swallows, jollof/fried/coconut rice, pepper soup, asun, moin moin, regional specialities, etc.)
• Deliver authentic taste with modern, elegant plating
• Work with the Head Chef to design, test and refine the African menu, specials and event menus
• Maintain standardised recipe cards and document the cultural story behind signature dishes
• Prepare stocks, stews, pepper bases and mise en place ahead of service
• Check every dish for taste, seasoning, texture, temperature and presentation
• Control portions, yield, wastage and ingredient costs
• Enforce food safety, allergen control and hygiene standards
• Train and share knowledge with the kitchen and floor teams.

Requirements

• Minimum: SSCE/WAEC/NECO with credits in English & Maths + certificate/diploma in Professional Cookery or Catering
• Preferred: OND/HND or degree in Hospitality/Culinary Arts
• Required: Food Safety & Hygiene certificate and Allergen Awareness
• 4–6 years professional experience cooking Nigerian and African cuisine, with at least 2 years as Chef de Partie or Lead Cook
• Proven expertise across several regional Nigerian cuisines; knowledge of other African cuisines is an advantage.
• Portfolio of dishes preferred.

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