Chef – Nigerian & International Cuisine

About the role

The Chef will lead the kitchen in preparing a diverse menu that blends authentic Nigerian dishes with continental and international cuisine. This role involves creating seasonal menus, innovating dessert concepts, and ensuring high standards of food safety and presentation.

Key responsibilities

• Prepare and cook a wide range of Nigerian, continental, and international main courses.
• Bake, decorate and present breads, specialty cakes, pastries, pies, and plated desserts.
• Design seasonal menus and develop new dessert concepts.
• Monitor stock levels, manage inventory of baking supplies and kitchen ingredients, and reduce food waste.
• Enforce strict compliance with food safety, sanitation, and hygiene regulations.
• Supervise, mentor and train junior kitchen staff to maintain consistent recipes and presentation.

Required profile

• Culinary degree, diploma in professional cookery, or certified training in culinary arts and baking/pastry.
• 3–5 years of proven experience as a chef, sous‑chef or head cook with expertise in both Nigerian and international cuisine.
• Strong leadership, communication and time‑management abilities.

Required skills

• Artisan bread making
• Specialty cake decoration
• Pastry production
• Plated dessert presentation
• Stock management and inventory tracking
• Portion control and food waste reduction
• Food hygiene, sanitation protocols and HACCP principles
• Kitchen safety regulations