Hospitality

Executive Chef

Hilton·Nigeria, nigeria·Full Time·Onsite
HospitalitydirectorFull TimeOnsite
-
Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities

Here's what you'll do during a typical day:

  • Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
  • Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
  • Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
  • Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
  • Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
  • Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
  • Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing

Qualifications

What It Takes to Make the Stay

At Hilton, Our Core Values Define What It Takes To Succeed Here And Guide The Qualities We Look For In Every Team Member

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

About Us

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands , and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.
Apply Now

At a glance

Company

Hilton

Location

Nigeria, nigeria

Employment

Full Time

Experience

director

Valid until

Not specified

Created

October 19, 2026

More opportunities

Similar roles you might like

Purchasing Manager

Marriott International

Ikot Ekpene, Akwa Ibom, Nigeria

Full-time

Marriott International is a leading global Lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott. Marriott has more than 361,000 people working worldwide at managed or franchised properties and corporate offices. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards and The Ritz-Carlton Rewards program, which together surpass 49M members. We are recruiting to fill the position below: Job Title: Purchasing Manager Location: Ikot Ekpene, Akwa Ibom Core work Activities Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Generates and provides accurate and timely results in the form of reports, presentations, etc. Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance: Assists Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Delegates and enforces first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc. Completes administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef. Ensures all LSOP's are adhered to by all employees. Receives and inspects all deliveries. Maintains an accurate controllable log and beverage perpetual Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Supporting Purchasing Operations: Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Ensure disciplinary situations are addressed in timely fashion and with consistency. Ensures performance reviews are completed on a timely basis for supervisors and non-management employees. Maintaining Finance and Accounting Goals: Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. Additional Responsibilities: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Managing Discipline Work, Projects, and Policies: Coordinates and implements accounting work and projects as assigned. Coordinates, implements, and follows up on audits for all areas of property operations. Complies with Federal and State laws applying to operations procedures. Analyzes information and evaluates results to choose the best solution and solve problems. Balances ledgers. Supporting Property Operations: Works with operations teams to develop an operational strategy that is aligned with the brand’s business strategy and leads its execution. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Evaluates if discipline teams are meeting service needs and provides feedback to teams. Participates in walk-throughs on property to ensure that all areas are well maintained and preventative maintenance processes are in place. Tours building on a regular basis speaking with employees and guests to understand business needs and assess operational opportunities. Reviews findings from comment cards and guest satisfaction results with leadership team and ensures appropriate corrective action is taken. Works with team to put sustainable work processes and systems in place that support the execution of the strategy. Reviews reports and financial statements to determine operations performance against budget. Communicates a clear and consistent message regarding departmental goals to produce desired results. Managing and Monitoring Activities that Affect the Customer and Guest Experience Provides excellent customer service by being readily available/approachable for all customers and guests. Takes proactive approaches when dealing with customers and guest concerns. Extends professionalism and courtesy to customers and guests at all times. Responds timely to customer service department request. Ensures all team members meet or exceed all hospitality requirements. Supporting Profitability Supports annual quality audits. Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. Supporting Safety Standards and Work Procedures Implements property emergency plan. Provides a safe working environment in compliance with Occupational Safety and Health Administration/MSDS. Implements and sustains property accident prevention programs. Follows property-specific recovery plans. Demonstrates self confidence, energy and enthusiasm. Manages group or interpersonal conflict. Manages time and possesses organizational skills. Presents ideas, expectations and information in a concise, organized manner. Uses problem solving methodology for decision making and follow up. Makes calls if necessary. This position is for Nigerian (local) only. Requirements 4-year bachelor's degree in Finance and Accounting or related major. or a minimum of 2 years’ experience in Purchasing or a related field.

4 days ago

Sous Chef

Above Lifestyle

Ikotun, Lagos Employment Type: Full-time, Lagos, Nigeria

full-time

Above Lifestyle is a premium service restaurant, lounge and club located in Lekki, Ikotun and Abuja. We are recruiting to fill the position below: Job Title: Sous Chef Location: Ikotun, Lagos Employment Type: Full-time Sous Chef Duties and Responsibilities A sous chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation. Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.

4 days ago

Pastry Manager

Domeo Resources International (DRI)

Ozubulu, Anambra, nigeria

full-time

Location: Ozubulu, Anambra Department: Pastry / Kitchen Operations Reports To: Executive Chef / Food and Beverage Manager Industry: Hospitality / Hotel Job Summary The Pastry Manager is responsible for overseeing the preparation, production, presentation, and quality control of pastries, cakes, desserts, confectioneries, and other sweet products within the hotel. The role involves supervising pastry chefs and assistants, developing recipes and menus, managing ingredients and inventory, controlling production costs, and ensuring compliance with food safety and hygiene standards. Key Responsibilities Pastry Production and Operations: Plan, organise, and supervise daily pastry production activities. Prepare cakes, pastries, desserts, tarts, pies, cookies, puddings, and other confectionery products. Ensure the timely preparation of pastries for restaurants, room service, banquets, conferences, weddings, and special events. Develop production schedules based on guest demand, menu requirements, and customer orders. Standardise recipes to maintain consistent taste, texture, appearance, and portion sizes. Introduce innovative pastry products and seasonal dessert options. Ensure that all products meet the hotel's quality and presentation standards. Staff Management and Supervision: Supervise pastry chefs, bakers, decorators, and pastry assistants. Assign duties and prepare work schedules according to operational requirements. Train staff on pastry techniques, product presentation, equipment use, and hygiene procedures. Monitor staff performance, punctuality, productivity, and professional conduct. Ensure compliance with departmental policies and standard operating procedures. Identify staff training needs and recommend professional development opportunities. Quality Control and Presentation: Inspect all pastry products to ensure quality, consistency, freshness, and attractive presentation. Ensure accurate measurements and adherence to approved recipes. Monitor baking temperatures, preparation times, product texture, and finishing techniques. Ensure appropriate portion sizes and consistent product standards. Review customer feedback and implement improvements where necessary. Ensure that products are properly labelled and displayed in accordance with hotel standards. Menu Planning and Product Development: Develop pastry menus in collaboration with the Executive Chef and Food and Beverage Manager. Create new recipes and improve existing products to meet changing customer preferences. Plan dessert selections for restaurant menus, buffets, banquets, and special occasions. Recommend seasonal pastries and promotional products. Conduct product testing to assess quality, cost, presentation, and customer appeal. Ensure that ingredient and allergen information is accurately communicated where required. Inventory and Cost Control: Monitor stock levels of flour, sugar, butter, cream, chocolate, eggs, fruits, flavourings, and other ingredients. Prepare ingredient requisitions and coordinate with the Storekeeper and Procurement Department. Ensure proper storage and rotation of ingredients using FIFO or FEFO principles, where applicable. Monitor ingredient usage, portion control, wastage, and production costs. Conduct regular stock checks and report shortages or discrepancies. Ensure that perishable ingredients are stored under appropriate conditions. Recommend measures to reduce waste without compromising product quality. Food Safety and Hygiene: Enforce strict food safety, sanitation, and personal hygiene standards. Ensure proper cleaning and sanitisation of workstations, utensils, mixers, ovens, refrigerators, and other equipment. Ensure correct handling, storage, and temperature control of perishable ingredients. Prevent cross-contamination and ensure appropriate allergen-handling procedures. Ensure staff comply with food safety policies and use appropriate protective clothing. Report food safety risks, equipment faults, and product quality concerns promptly. Equipment and Maintenance: Ensure the proper use and maintenance of ovens, mixers, refrigerators, freezers, and pastry preparation equipment. Conduct routine checks and report defective equipment to the Maintenance Department. Ensure equipment is cleaned and stored properly after use. Coordinate preventive maintenance and authorised repairs. Ensure that faulty or unsafe equipment is not used until properly inspected and repaired. Coordination and Reporting: Work closely with the Executive Chef, Bakery Manager, Food and Beverage Manager, Restaurant Manager, and Storekeeper. Coordinate pastry production for hotel events, guest requests, and departmental requirements. Maintain accurate records of production volumes, ingredient usage, wastage, and stock requirements. Prepare regular departmental reports for management. Respond promptly to complaints relating to pastry quality and presentation. Support management in improving operational efficiency, customer satisfaction, and profitability. Key Performance Indicators (KPIs) Performance will be assessed based on: Quality, consistency, and presentation of pastry products. Timely completion of production schedules and special orders. Customer satisfaction and feedback. Effective control of ingredient costs and production wastage. Compliance with food safety and hygiene standards. Staff productivity, discipline, and performance. Accuracy of inventory records and ingredient requisitions. Innovation and successful introduction of new products. Compliance with approved recipes and portion standards. Proper use and maintenance of pastry equipment. Qualifications and Requirements A minimum of an OND or HND in Catering and Hotel Management, Culinary Arts, Food Production, or a related field. Professional certification in pastry arts, baking, or confectionery will be an added advantage. A minimum of 3 - 5 years of relevant experience in pastry production, preferably in a hotel, restaurant, or upscale bakery. Proven experience supervising pastry chefs and kitchen assistants. Excellent knowledge of pastry techniques, dessert preparation, cake decoration, and chocolate work. Good understanding of food safety, sanitation, portion control, and ingredient management. Strong leadership, creativity, organisational, and communication skills. Ability to manage production schedules, control costs, and work under pressure. Required Skills and Competencies: Advanced pastry and confectionery skills. Cake decoration and dessert presentation. Menu development and recipe standardisation. Staff leadership and supervision. Inventory and cost control. Food safety and hygiene management. Creativity and attention to detail. Production planning and time management. Communication and teamwork. Problem-solving and decision-making. Ability to work under pressure and meet deadlines. Working Conditions: The Pastry Manager will work primarily in the hotel's pastry kitchen May be required to work early mornings, weekends, and public holidays Extended hours during peak periods, banquets, weddings, and other special events.

5 days ago

Bakery Manager

Domeo Resources International

Ozubulu, Anambra Employment Type: Full-time Department: Bakery / Food Production Reports To: Food, Beverage Manager / General Manager Industry: Hospitality, Anambra, Nigeria

full-time

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: Bakery Manager Location: Ozubulu, Anambra Employment Type: Full-time Department: Bakery / Food Production Reports To: Food and Beverage Manager / General Manager Industry: Hospitality Job Summary The Bakery Manager is responsible for overseeing the daily operations of the bakery, ensuring the consistent production of high-quality bread, pastries, cakes, desserts, and other baked products. The role involves managing bakery staff, controlling production costs, maintaining food safety and hygiene standards, monitoring inventory, and ensuring that all products meet the hotel’s quality standards and guest expectations. Key Responsibilities Bakery Production and Operations: Plan, organize, and supervise daily bakery production activities. Prepare production schedules based on guest demand, restaurant requirements, events, and customer orders. Ensure the timely production of bread, cakes, pastries, desserts, and other bakery products. Develop and standardize recipes to ensure consistent taste, texture, appearance, and quality. Introduce new bakery products and improve existing recipes where necessary. Ensure that all baked products meet the hotel’s established quality standards. Staff Management and Supervision: Supervise, train, and coordinate bakers, pastry chefs, and bakery assistants. Prepare staff duty schedules and assign responsibilities. Monitor staff performance, productivity, punctuality, and compliance with operational procedures. Ensure that employees follow proper hygiene, safety, and professional conduct standards. Identify staff training needs and recommend appropriate development programs. Quality Control and Food Safety: Ensure compliance with food safety, sanitation, and personal hygiene standards. Monitor the proper handling, storage, preparation, and packaging of ingredients and finished products. Ensure that bakery equipment, workstations, and storage areas are clean and properly maintained. Monitor product freshness, shelf life, portion sizes, and presentation. Ensure proper labelling and storage of ingredients and finished products. Report food safety risks, equipment faults, and quality issues promptly. Inventory and Cost Control: Monitor stock levels of flour, sugar, yeast, butter, eggs, flavourings, and other bakery ingredients. Prepare requisitions and coordinate with the storekeeper and procurement department. Conduct regular stock checks and ensure accurate inventory records. Minimize wastage, spoilage, and unnecessary production costs. Monitor ingredient usage and ensure adherence to standard recipes and portion controls. Ensure proper storage and rotation of stock using the First-In, First-Out (FIFO) principle, where appropriate. Equipment and Maintenance: Ensure the proper use and maintenance of ovens, mixers, proofers, refrigerators, and other bakery equipment. Conduct routine checks to identify faulty or unsafe equipment. Report equipment breakdowns and coordinate repairs with the maintenance department. Ensure that bakery equipment is used safely and efficiently. Coordination and Reporting: Work closely with the Food and Beverage Manager, Executive Chef, restaurant team, purchasing department, and storekeeper. Coordinate bakery production for conferences, banquets, weddings, special events, and guest orders. Maintain accurate records of production, stock consumption, wastage, and sales where applicable. Prepare regular operational reports for management. Address customer and departmental complaints concerning bakery products promptly and professionally. Key Performance Indicators (KPIs) Performance will be assessed based on: Quality, consistency, and presentation of bakery products. Timely fulfilment of production schedules and customer orders. Food safety, hygiene, and sanitation compliance. Effective inventory management and reduction of ingredient wastage. Control of production costs and adherence to approved budgets. Staff productivity, discipline, and performance. Customer satisfaction and feedback. Accuracy of stock records and operational reports. Proper use and maintenance of bakery equipment. Qualifications and Requirements OND, HND, or Bachelor’s degree in Food Science, Catering and, Baking Technology, or a related field. Professional certification in baking, pastry, or confectionery will be an added advantage. A minimum of 3–5 years of relevant experience in bakery operations, preferably in a hotel, restaurant, or commercial bakery. Proven experience in supervising and managing bakery staff. Good knowledge of baking techniques, recipes, food safety, and quality control. Strong leadership, organizational, communication, and problem-solving skills. Ability to manage costs, reduce waste, and maintain production efficiency. Proficiency in inventory management and basic record-keeping. Required Skills and Competencies: Strong technical knowledge of baking and pastry production. Leadership and staff supervision. Production planning and time management. Inventory and cost control. Attention to detail and quality assurance. Food safety and hygiene management. Creativity and product development. Communication and interpersonal skills. Problem-solving and decision-making. Ability to work under pressure and meet deadlines. Working Conditions: The Bakery Manager will work in the bakery and food production environment. The role may require early morning shifts, weekends, public holidays, and extended working hours during peak periods, special events, or high-demand season.

6 days ago

Executive Private (home) Chef

The Place (Smackers Limited)

Lekki Phase I, Lagos Job type: Full-time, Lagos, Nigeria

full-time

The Place - We are a fast growing, world class, and dynamic, multi-billion Nigerian conglomerates, established and managed by a team of professionals with decades of management consulting and accounting experience/ training from Arthur Andersen (now KPMG in Nigeria). We are a profitable player in the QSR sector of the Hospitality industry in Nigeria with great prospects and staff strength of over 1000 employees. Currently, our operations span across 17 locations in Lagos and Abuja, Nigeria, with rapid expansion plans to penetrate more locations in the short to medium term. We are recruiting to fill the position below: Job Title: Executive Private (Home) Chef Location: Lekki Phase I, Lagos Job type: Full-time Job Description We are looking for a professional and experienced Executive Private Chef to prepare meals in a private home according to their preferences and dietary needs. The executive chef will be responsible for shopping for ingredients, planning menus, preparing and serving meals, and cleaning up afterwards. Our ideal candidate should have professional training in culinary arts and substantial experience in the food service industry. The ideal should have a passion for cooking, be creative, and be able to prepare a variety of cuisines. Job Responsibilities Ensure ingredients and final products are fresh Follow recipes, including measuring, weighing and mixing ingredients Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods Present, garnish and arrange final dishes Maintain a clean and safe kitchen area, including handling utensils, equipment and dishes Handle and store ingredients and food Maintain food safety and sanitation standards Prepare meals according to preferences and dietary needs Create customized menus for family Shop for high-quality, fresh ingredients Keep the kitchen clean and organized, ensuring all food safety regulations are adhered to. Store and dispose of food properly to reduce waste and comply with health regulations Requirements Proven work experience as an Executive Chef or similar role Must be an akwa ibom/Cross River/Benin Republic indigine Must be 35 years old plus Must be a male Must be married Experience with menu planning Knowledge of different types of cuisine Excellent cooking skills with attention to detail Ability to adapt recipes to accommodate special dietary needs Familiarity with sanitation regulations Must be willing to work in Lekki, Lagos Salary Very attractive

7 days ago

Executive Private (home) Chef

The Place

Lekki, Lagos, nigeria

full-time

Job Description We are looking for a professional and experienced Executive Private Chef to prepare meals in a private home according to their preferences and dietary needs. The executive chef will be responsible for shopping for ingredients, planning menus, preparing and serving meals, and cleaning up afterwards. Our ideal candidate should have professional training in culinary arts and substantial experience in the food service industry. The ideal should have a passion for cooking, be creative, and be able to prepare a variety of cuisines. Job Responsibilities Ensure ingredients and final products are fresh Follow recipes, including measuring, weighing and mixing ingredients Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods Present, garnish and arrange final dishes Maintain a clean and safe kitchen area, including handling utensils, equipment and dishes Handle and store ingredients and food Maintain food safety and sanitation standards Prepare meals according to preferences and dietary needs Create customized menus for family Shop for high-quality, fresh ingredients Keep the kitchen clean and organized, ensuring all food safety regulations are adhered to. Store and dispose of food properly to reduce waste and comply with health regulations. Requirements Proven work experience as an Executive Chef or similar role Must be an akwa ibom/Cross River/Benin Republic indigine Must be 35 years old plus Must be a male Must be married Experience with menu planning Knowledge of different types of cuisine Excellent cooking skills with attention to detail Ability to adapt recipes to accommodate special dietary needs Familiarity with sanitation regulations Must be willing to work in Lekki, Lagos Benefits Salary: Very attractive Accommodation is available.

7 days ago