Head Chef

Head Chef

Location: Aba, Abia

Employment Type: Full-time

Job Summary 

• Our client is seeking an experienced and creative Head Chef to lead its kitchen operations.
• The Head Chef will be responsible for the overall management of the hotel's culinary operations, ensuring high standards of food quality, presentation, hygiene, consistency, cost control, and guest satisfaction across the hotel's restaurant, banquet, in-suite dining, and other food service outlets.

Responsibilities

• Oversee the daily operations of all hotel kitchens and food production areas.
• Lead, supervise, and coordinate the culinary team, including Sous Chefs, Chef de Parties, Demi Chefs, Commis Chefs, Pastry Chef, and kitchen stewards.
• Develop and maintain high-quality menus that reflect the hotel's luxury positioning and guest preferences.
• Ensure consistency in food taste, quality, portion size, presentation, and preparation.
• Establish and maintain standard recipes, cooking procedures, and food presentation standards.
• Plan daily and weekly food production requirements in line with expected occupancy, restaurant demand, events, and banquets.
• Work closely with the F&B Manager and Restaurant Manager to coordinate kitchen and service operations.
• Coordinate food production for the hotel's restaurant, VIP dining, in-suite dining, conferences, banquets, and special events.
• Ensure all food preparation and kitchen activities comply with food safety, hygiene, and sanitation standards.
• Monitor food costs, portion control, wastage, and overall kitchen expenditure.
• Work with the procurement and stores teams to ensure appropriate quality and quantity of ingredients are available.
• Inspect incoming food products and ensure ingredients meet the hotel's quality standards.
• Monitor proper storage, labelling, temperature control, and rotation of food products.
• Develop and implement systems for reducing food wastage and controlling kitchen losses.
• Train, coach, and mentor kitchen employees to improve culinary skills and productivity.
• Prepare staff schedules and allocate kitchen duties according to operational requirements.
• Conduct regular kitchen briefings and ensure effective communication among culinary teams.
• Monitor staff grooming, punctuality, discipline, and compliance with hotel policies.
• Inspect kitchen equipment and report maintenance or replacement requirements promptly.
• Work with the Facility/Maintenance team to ensure kitchen equipment remains safe and operational.
• Introduce new dishes, seasonal menus, promotions, and culinary concepts where appropriate.
• Stay informed about current culinary trends and incorporate relevant innovations into the hotel's offerings.
• Handle guest feedback relating to food quality and implement corrective actions where necessary.
• Ensure the kitchen is properly organised, clean, safe, and ready for service at all times.
• Maintain appropriate documentation, including production sheets, recipes, wastage records, and kitchen reports.
• Ensure proper coordination between the main kitchen, pastry section, banquet kitchen, and other food production areas.
• Support the hotel management team in achieving food and beverage revenue and profitability targets.

Key Performance Areas

• Food quality and consistency
• Guest satisfaction
• Food cost and wastage control
• Kitchen hygiene and food safety
• Menu development and innovation
• Kitchen staff productivity and development
• Inventory and portion control
• Banquet and event food production
• Overall culinary operational efficiency.

Requirements

• HND or B.Sc. in Culinary Arts, Hospitality Management, Hotel Management, Catering, or a related discipline.
• Minimum of 5–8 years' professional culinary experience, preferably within a reputable hotel or upscale restaurant.
• Proven experience in a senior culinary leadership role such as Head Chef, Executive Chef, or Sous Chef.
• Strong knowledge of modern and international culinary techniques, as well as Nigerian cuisine.
• Demonstrated ability to develop menus, standardise recipes, and maintain consistent food quality.
• Strong understanding of food costing, portion control, inventory management, and wastage reduction.
• Excellent knowledge of food safety, hygiene, and kitchen sanitation standards.
• Strong leadership and team-management skills.
• Excellent organisational and time-management abilities.
• Creative approach to menu development and food presentation.
• Ability to work effectively under pressure in a fast-paced hotel environment.
• Strong communication and interpersonal skills.
• Good knowledge of kitchen equipment and safe operating procedures.
• Ability to manage multiple outlets and large-volume food production.
• Proficiency in basic kitchen management and reporting tools.
• Professional culinary certification will be an added advantage.
• Flexibility to work shifts, weekends, public holidays, and during major events when required.

Application Closing Date

25th September, 2026.

Method of Application

Interested and qualified candidates should forward their CV and Cover Letter to recruitment@domeoresources.org using "Head Chef -Aba" as the subject of the mail.