Group Culinary Operations Manager

About the role

We are seeking a strategic Group Culinary Operations Manager to oversee culinary activities across multiple premium dining concepts and a central production kitchen in Victoria Island, Lagos. This role focuses on building scalable systems that ensure consistency, quality, efficiency, and profitability, rather than traditional executive chef duties.

Key responsibilities

• Lead day‑to‑day culinary operations for restaurants and the central kitchen.
• Develop and standardise recipes, production processes and kitchen SOPs.
• Drive food quality, consistency and menu execution across all outlets.
• Manage food cost, inventory, waste reduction and yield optimisation.
• Implement HACCP, food‑safety and quality‑assurance systems.
• Oversee procurement specifications and supplier quality management.
• Design scalable production workflows and operational systems.
• Recruit, train, mentor and develop high‑performing culinary teams.
• Support new restaurant openings and business expansion initiatives.

Required profile

• 8–12+ years of progressive experience in premium hospitality or multi‑unit culinary operations.
• Proven track record as a Corporate Chef, Executive Chef, Group Executive Chef or Culinary Operations Manager.
• Strong experience managing central production/commissary kitchens.
• Degree/Diploma in Culinary Arts, Food Science, Hospitality Management or related field; HACCP & Food Safety certifications preferred.

Required skills

• HACCP
• Food Safety
• Microsoft Excel
• Inventory and cost‑control systems