Location: Ibeju-Lekki, Lagos
Salary: N200,000 monthly
Established in 2009, Efezi Southsea Nigeria Limited is a hospitality consultancy firm specialising in providing expert services to small and medium-sized hotels.
The company is recruiting to fill the position of Head Chef in Ibeju-Lekki, Lagos. The successful candidate will oversee kitchen operations, prepare high-quality meals, supervise kitchen staff, plan menus and maintain food hygiene standards while ensuring efficient service and customer satisfaction.
Job Summary
The Head Chef will be responsible for managing daily kitchen activities, maintaining food quality, controlling costs and ensuring compliance with food safety standards. The role requires strong culinary expertise, leadership skills and the ability to coordinate kitchen operations effectively.
Key Duties and Responsibilities
- Food Preparation and Cooking: Prepare meals according to the hotel’s menu, recipes and required quality standards.
- Menu Planning: Develop and update menus for restaurant dining, room service, buffets, banquets and special events.
- Food Quality Control: Ensure meals meet standards for taste, presentation, portion size, freshness and consistency.
- Kitchen Supervision: Supervise cooks, kitchen assistants and other kitchen personnel to ensure efficient operations.
- Food Hygiene and Safety: Maintain high standards of personal hygiene, food handling, sanitation and kitchen cleanliness in line with applicable food safety regulations.
- Stock and Inventory Management: Monitor kitchen stock, inspect ingredients, track usage and report shortages or damaged items.
- Food Cost Control: Manage portion sizes, minimise wastage and ensure meals are prepared within approved budgets.
- Food Ordering: Prepare food requisitions and coordinate with the Storekeeper or Purchasing Officer to ensure ingredients are available when needed.
- Kitchen Equipment Maintenance: Ensure proper use, cleaning and maintenance of kitchen equipment and report faults promptly.
- Food Storage: Ensure raw and cooked foods are properly labelled, stored at appropriate temperatures and managed using safe stock rotation procedures.
- Special Dietary Requirements: Accommodate guests’ dietary needs, including food allergies, vegetarian meals and other reasonable requests.
- Departmental Coordination: Work closely with restaurant management, food and beverage personnel, the Storekeeper and service staff to ensure timely food delivery.
- Staff Training: Train and guide kitchen staff on cooking techniques, food presentation, hygiene and standard operating procedures.
- Menu Costing and Portion Control: Calculate ingredient costs and establish standard portions to maintain profitability without compromising food quality.
- Compliance and Reporting: Maintain kitchen records, follow hotel policies and report operational challenges, stock shortages and food safety concerns to management.
Required Qualifications and Skills
- Relevant culinary training, a catering qualification or equivalent professional experience.
- Proven experience in a hotel, restaurant or commercial kitchen.
- Good knowledge of local and international cuisines, as required by the establishment.
- Strong food preparation, cooking and presentation skills.
- Knowledge of food hygiene, sanitation and food safety procedures.
- Good leadership, teamwork and time-management skills.
- Ability to control food costs and minimise wastage.
- Creativity, attention to detail and the ability to work effectively under pressure.
Reporting Line
The Head Chef will report to the Executive Chef, Food and Beverage Manager or General Manager, depending on the hotel’s organisational structure.
Salary
The position offers a salary of N200,000 monthly.
How to Apply
Interested and qualified candidates should send their applications to [email protected], using Head Chef as the subject of the email.
Application Closing Date: 31st October, 2026.