Head Chef

About the role

We are seeking an experienced Head Chef to lead our kitchen operations at Castel Resources in Port Harcourt. The successful candidate will oversee daily food preparation, maintain high culinary standards, and drive menu innovation to delight our guests.

Key responsibilities

• Oversee day‑to‑day kitchen operations and ensure smooth service delivery.
• Plan, prepare and supervise meals according to established menus and quality standards.
• Develop and update menus based on customer preferences, seasonal ingredients and business needs.
• Supervise, train and coordinate cooks, kitchen assistants and other kitchen staff.
• Maintain consistency in taste, quality, portion sizes, presentation and food preparation.
• Monitor food costs, portion control and kitchen expenses to minimise waste.
• Manage inventory, inspect supplies and ensure proper storage of ingredients.
• Enforce strict compliance with food hygiene, sanitation, health and safety standards.
• Coordinate kitchen activities with restaurant, service and management teams.
• Handle kitchen‑related complaints and resolve operational issues promptly.
• Conduct regular equipment checks and report maintenance needs.
• Prepare kitchen reports and provide recommendations to management.

Required profile

• Minimum of 3 years’ experience as a Head Chef, Sous Chef or senior kitchen professional.
• Culinary training, diploma or certification from a recognized institution (preferred).
• Proven experience managing a professional restaurant, hotel, catering or commercial kitchen.
• Strong knowledge of local and continental cuisine.
• Excellent understanding of food safety, hygiene, sanitation and kitchen procedures.
• Strong leadership and team‑management abilities.
• Good knowledge of menu planning, food costing, portion control and inventory management.
• Ability to work under pressure in a fast‑paced environment.
• Excellent time‑management, organization and problem‑solving skills.
• Physically fit and capable of handling the demands of a busy kitchen.

Required skills

• Culinary expertise
• Kitchen operations management
• Menu planning & development
• Food cost & portion control
• Inventory management
• Team leadership & training
• Food safety & hygiene
• Quality control
• Time management
• Problem‑solving

What we offer

• Competitive salary ranging from NGN 150,000 to NGN 250,000 per month.