Hospitality

Head Chef At Above Lifestyle

Above Lifestyle·Lagos, nigeria·Full Time·Onsite
HospitalityFull TimeOnsite
-

Job Summary

  • A head chef is a culinary expert who oversees the operations and staff of a restaurant or other dining facility's kitchen.
  • Their duties include creating and maintaining a kitchen's budget, assigning tasks to other Chefs and ensuring customer satisfaction by expediently dealing with any issues that may arise.

Key Duties and Responsibilities

  • Order supplies and report to the head of outlet
  • Ensure the serving of quality culinary dishes and on schedule
  • Ensure that no problem arises during serving; if any, it should be rectified quickly
  • Approve all foods before they leave the kitchen
  • Develop menu offerings
  • Forecast supply needs and estimate costs
  • Ensure efficiency of the kitchen and staff.
  • Ensure production of quality and consistent food
  • Perform accounting functions and scheduling of meals to be served
  • Weigh in on patron complaints
  • Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
  • Create recipes and prepare advanced items
  • Ensure proper equipment maintenance and operations
  • Oversee special catering events and, where necessary, offer culinary instruction and demonstrate techniques
  • Supervise kitchen personnel and their performance
  • Take charge of kitchen operations
  • Order food from designated suppliers
  • Manage stock and inventory
  • Organize duty roster for kitchen staff

Skills and Qualities

  • Passion for food
  • Previous experience of working in a professional kitchen as a head chef
  • Effective communication skills
  • Ability to manage a budget and work with figures
  • Ability to work under stressful conditions
  • Strong leadership skills
  • Ability to make quick decisions
  • Ability to ensure high standard of hygiene and cleanliness in the restaurant area.

Key skills

Others
Apply Now
Send your CV along with a cover letter tohr@abovelifestyle.com

Please use the job title as the subject line of your email.

At a glance

Company

Above Lifestyle

Location

Lagos, nigeria

Employment

Full Time

Work style

Onsite

Experience

Valid until

Not specified

Created

September 25, 2026

More opportunities

Similar roles you might like

Head Chef At Accor Hotel

Accor Hotel

Rivers, nigeria

full-time

Job Description Strong knowledge and practical experience in Nigerian cuisine. Strong knowledge of classic international/continental cuisine. Good knowledge and application of HACCP standards, preferably with HACCP certification. Culinary school/professional culinary qualification and evidence of continuous learning. Strong food cost control and menu planning skills. Good leadership, team management and training abilities. Strong hygiene, food safety and kitchen standards. Good reporting, communication and organisational skills. Qualifications Bachelor's Degree, HND, or professional qualification in Culinary Arts, Hospitality Management, Hotel Management, or a related field. Professional culinary qualification from a recognised culinary school or institution is highly desirable. Minimum 8 - 10 years of progressive culinary experience, with at least 3 - 5 years in a Head Chef, Executive Chef, or equivalent senior kitchen management position, preferably within a reputable hotel, resort, or high-volume restaurant. Proven expertise in Nigerian cuisine and classic international/continental cuisine, with the ability to develop and maintain high-quality menus. HACCP certification is highly desirable, with strong practical knowledge of food safety, hygiene, sanitation, and HACCP principles. Certification or training in Food Safety, Kitchen Hygiene, or other recognised food safety management systems is an added advantage.

6 days ago

Head Chef At Etc Workforce Services Limited

ETC Workforce Services Limited

Lagos, nigeria

full-time

Job Summary We are seeking qualified, experienced, and reliable candidates to join its kitchen team. Oversee daily kitchen operations, supervise kitchen staff, maintain food quality and safety standards, manage inventory, control food costs and wastage, and ensure efficient food production. What We're Looking For Candidates applying for specialized or supervisory roles should possess the relevant technical, leadership and operational experience required for the position. Candidates with the relevant education,training, knowledge and practical experience applicable to the position being applied for. Previous experience in restaurant, hotel, catering, hospitality or commercial kitchen operations Strong communication, teamwork, professionalism, discipline, reliability and attention to detail. Ability to work effectively in a busy restaurant and lounge environment and during peak periods, events and special occasions where required.

15 days ago

Food And Beverage Manager At Ba Gladiators Limited

BA Gladiators Limited

Abuja, nigeria

full-time

Job Summary The Food & Beverage Manager will be responsible for the overall management and performance of the hotels food and beverage operations, including therestaurant, bar, breakfast service, room service and food and beverage services for events and conferences. The successful candidate will combine strong hospitality leadership with effective cost management, staff supervision, inventory control and revenue generation. The role requires a hands-on manager who can improve operational efficiency, maintain service standards and identify opportunities to increase F&B revenue and profitability. Responsibilities Food & Beverage Operations: Manage the day-to-day operations of the hotel's restaurant, bar, breakfast service and room service. Oversee food and beverage operations for conferences, meetings, private functions and other hotel events. Ensure smooth coordination between the kitchen, restaurant, bar, service staff, front office and other relevant departments. Establish and maintain efficient Food &Beverage operating procedures. Ensure that all food and beverage services are delivered consistently and professionally. Monitor opening and closing procedures and ensure proper handover between shifts. Conduct regular inspections of Food &Beverage outlets, service areas, storage facilities and related operational spaces. Guest Experience & Service Standards: Ensure guests receive professional, prompt and courteous food and beverage service. Monitor service quality and identify areas requiring improvement. Handle and resolve F&B-related guest complaints professionally and promptly. Monitor guest feedback and use it to improve products and service delivery. Establish and maintain appropriate service standards for restaurant, bar, room service and events. Ensure staff maintain a professional appearance and demonstrate appropriate hospitality etiquette. Cost & Inventory Management: Monitor food and beverage costs and ensure they remain within approved targets. Implement effective portion-control and wastage-reduction measures. Oversee stock-taking and inventory reconciliation for food, beverages and other F&B supplies. Ensure proper receiving, storage and issuance procedures are followed. Monitor stock movement and investigate discrepancies or unusual variances. Work closely with procurement and finance to ensure appropriate purchasing and cost-control practices. Minimize wastage, spoilage, pilferage and unnecessary departmental expenses. Menu & Product Management: Work with the Head Chef/Kitchen team and management to review and improve menus. Ensure menu items are consistently available, properly presented and produced to the required standard. Monitor food quality, portion sizes and presentation. Review menu pricing in relation to food costs, market conditions and profitability. Support the introduction of seasonal menus, promotional packages and special F&B offerings. Ensure beverage offerings are appropriately managed and presented. Events & Banqueting: Oversee food and beverage operations for conferences, meetings, celebrations and other events hosted at the hotel. Coordinate event requirements with clients, kitchen staff, service staff and relevant hotel departments. Ensure appropriate staffing, food preparation, service setup and timely execution for events. Monitor event service quality and obtain feedback from clients where appropriate. Ensure event-related F&B revenue and costs are properly tracked. Staff Leadership & Development: Supervise, train and coordinate all Food & Beverage staff. Prepare staff schedules and ensure adequate manpower across shifts and outlets. Establish clear performance expectations for F&B employees. Monitor attendance, punctuality, productivity and service standards. Conduct regular briefings with F&B staff. Identify training needs and organize appropriate coaching and development. Address performance and disciplinary issues in accordance with hotel policies. Foster a culture of teamwork, accountability, professionalism and excellent customer service. Hygiene, Safety & Compliance: Ensure strict adherence to food safety and hygiene requirements. Ensure food preparation, storage and service areas are maintained to appropriate hygiene standards. Conduct regular hygiene and cleanliness inspections. Ensure staff follow established health, safety and sanitation procedures. Maintain appropriate records relating to food safety, inventory, cleaning and departmental operations. Immediately escalate significant health, safety or operational risks to management. Reporting & Performance Management: Prepare regular reports on F&B revenue, costs, inventory and operational performance. Monitor key departmental performance indicators and identify areas requiring corrective action. Provide management with recommendations for improving F&B revenue, service delivery and profitability. Participate in management meetings and contribute to hotel-wide operational planning. Maintain accurate departmental records and documentation. Requirements Interested candidates should possess relevant qualifications with experience.

25 days ago

Head Chef At Novotel

Novotel

Rivers, nigeria

full-time

Key Responsibilities Lead and manage the kitchen team to ensure efficient daily operations and consistently high culinary standards. Plan, develop, and execute menus covering Nigerian, continental, and international cuisine. Ensure consistency in taste, quality, portioning, presentation, and recipe standards. Maintain strict compliance with HACCP, food safety, hygiene, sanitation, and health & safety standards. Manage food costs through effective menu costing, portion control, inventory management, purchasing, and waste reduction. Monitor food production and ensure proper storage, handling, preparation, and presentation of food. Train, coach, and develop kitchen team members while promoting a strong culture of discipline and continuous improvement. Work closely with the Food & Beverage team and other departments to ensure excellent guest experiences. Conduct regular kitchen inspections and ensure corrective actions are implemented where required. Prepare and maintain appropriate kitchen reports, records, recipes, and operational documentation. Ensure compliance with hotel standards, policies, procedures, and applicable regulatory requirements. Stay updated with current culinary trends and demonstrate continuous professional development. Requirements Bachelor's Degree, HND, or professional qualification in Culinary Arts, Hospitality Management, Hotel Management, or a related field. Professional culinary school certification is highly desirable. 8 - 10 years of progressive culinary experience, with at least 3 - 5 years in a Head Chef, Executive Chef, or similar senior culinary management position, preferably in a reputable hotel or high-volume hospitality environment. Proven expertise in Nigerian cuisine and classic international/continental cuisine. Strong practical knowledge of HACCP and food safety standards. HACCP certification is highly desirable. Additional certification in Food Safety, Kitchen Hygiene, or related areas is an advantage. Strong knowledge of food costing, menu engineering, portion control, inventory management, purchasing, and waste reduction. Evidence of continuous culinary learning through relevant certifications, courses, workshops, or professional development. Strong leadership, team management, coaching, communication, reporting, and problem-solving skills. Ability to work effectively under pressure and maintain high standards in a fast-paced hotel environment. Good knowledge of Nigerian hospitality and food safety regulations.

a month ago

Head Chef At Accor Hotel

Accor Hotel

Rivers, nigeria

full-time

Job Description Strong knowledge and practical experience in Nigerian cuisine. Strong knowledge of classic international/continental cuisine. Good knowledge and application of HACCP standards, preferably with HACCP certification. Culinary school/professional culinary qualification and evidence of continuous learning. Strong food cost control and menu planning skills. Good leadership, team management and training abilities. Strong hygiene, food safety and kitchen standards. Good reporting, communication and organisational skills. Qualifications Bachelor's Degree, HND, or professional qualification in Culinary Arts, Hospitality Management, Hotel Management, or a related field. Professional culinary qualification from a recognised culinary school or institution is highly desirable. Minimum 8 - 10 years of progressive culinary experience, with at least 3 - 5 years in a Head Chef, Executive Chef, or equivalent senior kitchen management position, preferably within a reputable hotel, resort, or high-volume restaurant. Proven expertise in Nigerian cuisine and classic international/continental cuisine, with the ability to develop and maintain high-quality menus. HACCP certification is highly desirable, with strong practical knowledge of food safety, hygiene, sanitation, and HACCP principles. Certification or training in Food Safety, Kitchen Hygiene, or other recognised food safety management systems is an added advantage. Additional Information: Opportunity to work with a globally recognized hospitality brand under Accor Professional development and career growth opportunities within the Accor global network A collaborative and inclusive workplace culture Competitive compensation and employee benefits The opportunity to contribute to a dynamic hospitality environment delivering exceptional guest experiences.

a month ago

Grill Chef At The Smith Sisters Hospitality Group

The Smith Sisters Hospitality Group

Lagos, nigeria

full-time

Responsibilities Prepare and cook meat, poultry, seafood, vegetables, and other food items using grills, chargrills, and related cooking equipment. Ensure all grilled items are cooked to the required temperature, quality, and presentation standards. Follow approved recipes, portion sizes, preparation methods, and plating standards. Ensure consistency in taste, texture, appearance, and portion control. Prepare ingredients and workstation before service to ensure smooth kitchen operations. Monitor cooking times and temperatures to prevent undercooking, overcooking, or wastage. Maintain adequate mise en place throughout service. Work closely with the Head Chef, Sous Chef, and other kitchen team members to ensure timely food production. Monitor stock levels of grilling ingredients and promptly report shortages to the appropriate supervisor. Minimize food wastage through proper preparation, storage, portioning, and handling. Ensure all food products are properly stored, labelled, and handled in accordance with food safety standards. Maintain cleanliness and hygiene of the grill station, cooking equipment, utensils, and surrounding work areas. Ensure grill equipment is operated safely and report any faults or maintenance issues immediately. Follow all company food safety, health, hygiene, and operational policies. Support other sections of the kitchen when required, particularly during busy service periods. Assist with receiving, checking, and storing kitchen supplies where required. Maintain a clean, organized, and service-ready workstation throughout the shift. Perform any other reasonable duties assigned by the Head Chef or Management. Requirements Interested candidates should possess relevant qualifications with 2 -4 years experience.

a month ago