Male Head Chef Ibeju Lekki - Lagos

Established in 2009, Efezi Southsea Nigeria Limited is a hospitality consultancy firm specializing in providing expert services to small and medium-sized hotels. We are  recruiting to fill the position below:

 Job Title: Male Head chef

Location: Ibeju Lekki - Lagos Role of the Head Chef

The Head Chef is responsible for the overall management of the kitchen and food production operations. The Head Chef ensures that all meals are prepared to the required quality, taste, presentation and hygiene standards while effectively managing kitchen staff, food costs, supplies and daily operations.

Key Duties and Responsibilities

Supervise and coordinate all kitchen activities. Ensure smooth and efficient food production. Allocate duties and responsibilities to kitchen staff. Maintain discipline, teamwork and professionalism within the kitchen.

Ensure all dishes are prepared according to approved recipes and standards. Maintain consistent taste, portion size and presentation. Inspect meals before they are served to guests. Develop new dishes and improve existing menus where necessary.

Prepare and review menus in collaboration with management. Plan daily and special-event menus. Ensure menus are practical, cost-effective and suitable for the hotel's clientele.

Monitor food costs and minimise wastage. Ensure proper portion control. Monitor the use of ingredients and kitchen supplies. Work with the Storekeeper and management to maintain appropriate stock levels.

Ensure strict compliance with food hygiene and safety standards. Maintain cleanliness of the kitchen, equipment and work areas. Ensure proper food storage, labelling and temperature control. Monitor personal hygiene and appearance of all kitchen staff.

Train, coach and supervise cooks, commis chefs and other kitchen personnel. Conduct practical training on food preparation and kitchen procedures. Assess staff performance and recommend improvements where necessary.

Check the quality and quantity of food items received. Monitor kitchen stock and report shortages to management. Ensure proper storage and rotation of food items using FIFO (First In, First Out) principles. Reduce spoilage, theft and unnecessary wastage.

Ensure kitchen equipment is properly used and maintained. Report faulty equipment promptly. Ensure the kitchen is properly organised and operational at all times.

Monitor daily food production against expected sales. Control overproduction and unnecessary food waste. Identify ways to improve kitchen profitability without compromising quality.

Work closely with the Restaurant, Banquet, Purchasing, Store and Management teams. Coordinate food requirements for events, room service and special functions. Communicate effectively with service staff regarding menu availability and special orders.

Qualifications & Requirements

Minimum: HND/B.Sc. in Culinary Arts, Hospitality Management, Hotel Management, Catering or a related field; relevant professional culinary qualifications may also be accepted. 5–8 years’ relevant kitchen experience, preferably in a reputable hotel, restaurant or resort. Previous experience as a Head Chef, Sous Chef or Senior Chef is highly preferred. Strong knowledge of local and international cuisines. Good knowledge of food safety, hygiene and kitchen sanitation. Strong knowledge of food costing, portion control and inventory management. Ability to prepare standard recipes and maintain consistent food quality. Strong leadership and team-management skills. Good communication and organisational skills. Ability to work under pressure and meet service deadlines. Must be creative, disciplined, hardworking and detail-oriented.

20th October, 2026. How to Apply

Interested and qualified candidates should send their Applications to: [Email hidden - Login to reveal] using the Job Title as the subject of the email.

Candidate must reside within Ibeju Lekki axis No accommodation provided.