Job Description
Strong knowledge and practical experience in Nigerian cuisine.
Strong knowledge of classic international/continental cuisine.
Good knowledge and application of HACCP standards, preferably with HACCP certification.
Culinary school/professional culinary qualification and evidence of continuous learning.
Strong food cost control and menu planning skills.
Good leadership, team management and training abilities.
Strong hygiene, food safety and kitchen standards.
Good reporting, communication and organisational skills.
Qualifications
Bachelor’s Degree, HND, or professional qualification in Culinary Arts, Hospitality Management, Hotel Management, or a related field.
Professional culinary qualification from a recognised culinary school or institution is highly desirable.
Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a Head Chef, Executive Chef, or equivalent senior kitchen management position, preferably within a reputable hotel, resort, or high-volume restaurant.
Proven expertise in Nigerian cuisine and classic international/continental cuisine, with the ability to develop and maintain high-quality menus.
HACCP certification is highly desirable, with strong practical knowledge of food safety, hygiene, sanitation, and HACCP principles.
Certification or training in Food Safety, Kitchen Hygiene, or other recognised food safety management systems is an added advantage.