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About the role

Leads the culinary vision across all outlets and banquets — menu development, food cost management, kitchen brigade leadership, and uncompromising food-safety compliance per NAFDAC and HACCP standards.

Key duties & responsibilities

  • Design seasonal menus across all-day dining, fine-dining, pool bar, banquets and in-room dining.
  • Champion local and Nigerian cuisine integration (jollof, suya, egusi, asun) alongside international offerings.
  • Control food cost (≤ 30% of F&B revenue) via standard recipes, portion control, and yield management.
  • Recruit, train, schedule and discipline kitchen staff; build a strong succession bench.
  • Enforce HACCP, NAFDAC and resort hygiene SOPs; maintain temperature logs, traceability and pest-control records.
  • Negotiate with approved suppliers for quality produce; champion local sourcing.
  • Cost banquet menus and chef-table experiences with the Banquet Coordinator.
  • Conduct daily tasting panels and quality walks.
  • Manage capex (smallwares, equipment) and preventive maintenance liaison.
  • Lead culinary marketing collaborations and food-festival initiatives.

What you'll need

  • Diploma / Degree in Culinary Arts (e.g., Le Cordon Bleu, Culinary Institute of America, or NUC/NBTE-accredited Catering & Hotel Management).
  • Minimum 10 years in international/luxury kitchens with at least 4 years as Executive Chef or Executive Sous Chef.
  • HACCP Level 4 (or equivalent); Food Safety Manager (ServSafe); NAFDAC Food Safety; First Aid; Allergen Management.

Technical skills

Recipe-costing systems (e.g., FoodPro / Material Control), inventory software, advanced culinary techniques (sous-vide, pastry, butchery), Micros POS interface.

Soft skills

Creativity, leadership of large brigades, calm under fire, mentoring, cost discipline, sensory finesse, cultural openness.

Certifications

  • HACCP Level 4 (or equivalent); Food Safety Manager (ServSafe); NAFDAC Food Safety; First Aid; Allergen Management.

Key performance indicators

  • Food cost ≤ 30% of F&B revenue.
  • Zero NAFDAC / health code violations.
  • F&B GSS > 90%.
  • Menu engineering: stars ≥ 25% of menu mix.
  • Kitchen turnover < 18% p.a.

Working conditions

Hot, high-pressure kitchen environment; long hours including weekends and holidays; standing-intensive.

Career path

Cluster Executive Chef → Corporate Chef → F&B Director.

Tags

Zone 3JosResort