Executive Culinary Director

About the role

Ellasot Consulting is recruiting an Executive Culinary Director for a hospitality venue in Port Harcourt, Rivers State. The role oversees daily kitchen operations, menu and recipe standards, kitchen staff and food costs, and works closely with the Food and Beverage Manager.

Key responsibilities

• Oversee daily kitchen operations and ensure timely preparation and delivery of high-quality meals.
• Develop, review and update menus, recipes and food presentation standards; introduce new dishes and techniques.
• Supervise, train, schedule and evaluate chefs, cooks and other kitchen staff.
• Ensure consistency in taste, quality, portion sizes and presentation.
• Monitor food costs, portion control, stock usage and wastage to maximise profitability.
• Manage kitchen inventory and coordinate with procurement and stores to ensure ingredient availability.
• Ensure compliance with food safety, hygiene, sanitation and kitchen safety regulations, and inspect supplies for freshness and proper storage.
• Establish standard recipes, preparation procedures and kitchen operating guidelines.
• Coordinate with the Food and Beverage Manager on menu pricing, promotions, events and customer preferences.
• Handle food-related customer complaints and quality issues, and monitor kitchen equipment for maintenance or repair.
• Maintain records of food production, inventory, expenses and kitchen activities, prepare kitchen budgets and operational reports, and foster teamwork across kitchen, restaurant, bar and service teams.

Required profile

• HND, diploma or professional qualification in Culinary Arts, Catering and Hotel Management or a related field.
• Proven experience as a Head Chef, Executive Chef or in a senior kitchen leadership role.
• Experience managing kitchen staff, inventory, food costs and operational budgets.
• Knowledge of food safety, hygiene and sanitation standards.
• Flexibility to work shifts, weekends and public holidays when required.

Required skills

• Strong knowledge of food preparation techniques, menu development and food presentation.
• Leadership, organisational and problem-solving skills.
• Excellent communication and teamwork skills.