We are seeking a highly skilled and experienced Executive Chef to oversee all aspects of our kitchen operations. The Executive Chef will be responsible for menu development, food preparation, staff management, and ensuring the highest level of culinary excellence. The ideal candidate will possess strong leadership qualities, exceptional culinary expertise, and a passion for creating exceptional dining experiences.
Develop and maintain an innovative and high-quality menu that aligns with our restaurant’s concept and vision.
Create and implement seasonal menus, incorporating fresh and locally sourced ingredients whenever possible.
Stay updated on emerging food trends, techniques, and industry best practices to continuously enhance our culinary offerings.
Ensure the consistent execution of recipes, presentation, and taste across all dishes.
Oversee daily kitchen operations, including food preparation, cooking, and plating to ensure timely and efficient service.
Maintain inventory levels, monitor food costs, and implement cost-effective measures to maximize profitability while maintaining quality standards.
Collaborate with the procurement team to source and select the best quality ingredients, establishing strong relationships with suppliers.
Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen environment.
Monitor and maintain food quality standards, paying attention to taste, presentation, portion sizes, and consistency.
Actively engage with guests, gather feedback, and address any concerns or complaints promptly and professionally.
Collaborate with the restaurant management team to create unique and memorable dining experiences that exceed guest expectations.
Regularly evaluate guest satisfaction levels, identify areas for improvement, and implement corrective actions accordingly.
Qualifications and Requirements:
Proven 2 years work experience as an Executive Chef or in a similar role, preferably in a high-volume restaurant or hotel setting.
Culinary degree or equivalent certification is required.
Extensive knowledge of various cuisines, culinary techniques, and food trends.
Strong leadership abilities with the ability to inspire and motivate a diverse team.
Excellent organizational and time management skills, with the ability to handle multiple priorities effectively.
Demonstrated creativity and ability to develop unique and innovative menu offerings.
In-depth knowledge of food safety and sanitation regulations.
Exceptional communication and interpersonal skills.
Excellent attention to detail.
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