Hospitality

Executive Chef At Charterhouse Lagos

Charterhouse Lagos·Lagos, nigeria·Full Time·Contract
HospitalityFull TimeContract
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Role Overview:

  • This role is responsible for leading all kitchen production and culinary operations across the school's catering provision. The role oversees food preparation, kitchen organisation, production planning and operational delivery to ensure a safe, efficient and high-quality catering service across the 7-day boarding operation.

Qualifications and Experience

Essential:

  • Bachelor's degree or Diploma in Hospitality, or a related field.
  • Minimum of 7 years of relevant operational or hospitality experience.
  • Relevant professional culinary certifications, including Food Safety and Food Hygiene certification.
  • Understanding of food safety and hygiene requirements.
  • Willingness to train as a First Aider.
  • Experience in large-scale catering or hospitality operations.

Desirable:

  • Experience working with contracted service providers.
  • Knowledge of dietary, allergy, and nutrition considerations.
  • Certification in food safety or hospitality supervision.
  • Experience in a boarding school or educational environment.

Skills & Competencies

  • Excellent interpersonal and communication skills.
  • Highly organized with attention to detail.
  • High personal standards of presentation and professionalism.
  • Proven ability to manage busy service environments.
  • Excellent data management skills.
  • Strong problem-solving and conflict resolution skills.
  • Proficiency in using office software (e.g., Microsoft Office Suite).
  • Detail-oriented and highly organized, with the ability to manage multiple tasks and prioritize workload effectively.
  • Professional appearance and demeanour.

Personal Attributes

  • Warm, empathetic, and customer-focused approach.
  • Adaptable to change, proactive and the ability to work in a fast-paced environment.
  • Problem-solving skills and the ability to remain calm under pressure.
  • Discretion and the ability to handle sensitive information confidentially.
  • Team player with a positive attitude and leadership capability.
  • Adaptability and willingness to take on new responsibilities.
  • Commitment to upholding the values and ethos of Charterhouse Lagos.
  • A drive for excellence, an appreciation of the importance of education and an understanding and appreciation of the aims, mission and values of the school.

Key skills

ONDBA/BSc/HND
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At a glance

Company

Charterhouse Lagos

Location

Lagos, nigeria

Employment

Full Time

Experience

Valid until

Not specified

Created

September 23, 2026

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Assist in controlling food costs and achieving budgeted food cost percentages. Monitor inventory levels of food items, ingredients, and kitchen supplies. Verify deliveries to ensure quality and quantity meet specifications. Participate in daily, weekly, monthly, and annual stock counts. Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Investigate spoilage, wastage, stock variances, and unauthorized consumption. Recommend cost-saving initiatives without compromising food quality. Food Safety, Hygiene & HACCP Compliance Ensure strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Monitor food storage temperatures and proper handling procedures. Ensure all kitchen staff maintain excellent personal hygiene and wear appropriate uniforms and PPE. Conduct regular sanitation inspections of kitchen areas and equipment. Monitor cleaning schedules and ensure proper sanitization of kitchen facilities. Ensure compliance with local health regulations and food safety legislation. Report food safety risks and implement corrective actions promptly. Team Leadership & Staff Supervision: Supervise, coach, mentor, and motivate kitchen employees. Allocate daily duties and responsibilities to kitchen staff. Monitor staff attendance, punctuality, grooming, discipline, and performance. Conduct daily kitchen briefings before service. Train employees on recipes, cooking techniques, food safety, and operational standards. Identify training and development needs. Support employee performance evaluations and succession planning. Foster teamwork, professionalism, and accountability. Banquet & Event Food Production Coordinate food preparation for conferences, weddings, banquets, cocktail receptions, and special events. Ensure banquet menus are executed according to Banquet Event Orders (BEOs). Supervise production schedules to ensure timely service. Coordinate with the Conference & Banquet Service Manager for seamless event execution. Ensure banquet food meets quality, presentation, and service standards. Kitchen Equipment & Facility Management: Monitor the proper operation and maintenance of kitchen equipment. Ensure all kitchen machinery, refrigeration units, ovens, cooking equipment, and utensils are maintained in excellent condition. Report equipment faults promptly to the Engineering Department. Monitor safe use of equipment by kitchen employees. Recommend replacement or repair of damaged equipment where necessary. Maintain a safe and organized kitchen environment. Coordination with Other Departments: Work closely with the Executive Chef to achieve departmental objectives. Coordinate with the Food & Beverage Manager regarding menu implementation and service operations. Liaise with Procurement to ensure timely availability of food supplies. Work with Finance and Cost Control regarding inventory, costing, and budgeting. Coordinate with Housekeeping and Chief Steward to maintain cleanliness and sanitation. Work with Engineering regarding equipment maintenance. Collaborate with Sales & Marketing on food promotions and culinary events. Reporting & Administration: Prepare daily kitchen production reports and operational updates. Maintain recipe records, food production logs, temperature logs, cleaning schedules, and inventory documentation. Monitor kitchen Key Performance Indicators (KPIs). Report operational challenges, maintenance issues, and inventory concerns to the Executive Chef. Maintain accurate kitchen records and documentation. Compliance & Continuous Improvement Ensure compliance with hotel policies, SOPs, food safety regulations, and statutory requirements. Participate in internal and external audits. Recommend operational improvements to increase efficiency and reduce waste. Promote environmentally sustainable kitchen practices. Encourage continuous improvement in food quality, operational efficiency, and guest satisfaction. Key Performance Indicators (KPIs) Food quality inspection score. Guest satisfaction with food quality. Food Cost Percentage. Kitchen productivity. Recipe compliance rate. Food waste percentage. Inventory variance. Kitchen hygiene inspection score. HACCP compliance score. Banquet food delivery performance. Staff productivity. Training completion rate. Equipment downtime. Audit compliance score. Requirements Education: Diploma, Higher National Diploma (HND), or Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline. Professional culinary training from a recognized culinary institution is highly desirable. Experience: Minimum of 6 - 8 years of progressive culinary experience in reputable hotels or fine dining establishments. At least 3 years as a Sous Chef, Junior Sous Chef, or Chef de Partie in a superior luxury hotel or internationally branded hospitality establishment. Proven experience in à la carte dining, buffet service, banquet operations, room service, and large-scale food production. Professional Certifications (Preferred): Certified Sous Chef or equivalent professional culinary certification. HACCP Certification. Food Safety Level 3 Certification. Occupational Health & Safety Certification. First Aid and Fire Safety Certification. Allergen Awareness Certification. Skills: Culinary Leadership. Food Production Management. Kitchen Operations. Menu Planning and Development. Recipe Standardization. Food Cost Control. Inventory Management. HACCP and Food Safety Compliance. Team Leadership and Staff Development. Banquet and Event Catering. Communication and Interpersonal Skills. Time Management. Problem Solving and Decision-Making. Microsoft Office Suite. Kitchen Management and Inventory Systems.

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