Minimum 5-8 years of progressive culinary experience, including at least 2-3 years as Chef de Cuisine, Executive Sous Chef, or Senior Sous Chef in an international hotel or upscale restaurant.
Prior experience in a 5-star hotel environment.
Strong background in:
Large-scale breakfast buffets
International and Nigerian all-day dining concepts
Live cooking stations
Sunday brunch operations
Technical Competencies:
Expertise in:
International cuisine
Mediterranean cuisine
Asian specialties
Local Nigerian favorites
Bakery and breakfast production
Menu development and engineering.
Cost control and food cost management.
Inventory and purchasing management.
Labor scheduling and productivity management.
HACCP and food safety compliance.
Leadership Competencies:
Proven ability to lead and develop a culinary team of 20-50+ colleagues.
Strong coaching and talent development skills.
Ability to work effectively during pre-opening and high-volume operations.
Excellent communication and collaboration with Front Office, Events, Stewarding, and Purchasing teams.
Qualifications
Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.