Sign in

Executive Chef for New Restaurant Group

CoKitchen Careers
Lagos, Nigeria
240k - 260k
January 12, 2021


Executive Chef JD

Experienced, creative & passionate, culinary school trained executive chef wanted for NEW multi cuisine restaurant group.

2-5years experience minimum in similar role.

* Should be culinary school trained and/ or have experience with recognised hotel/ restaurant.

* Should be very experienced in food counting & inventory management.

* Should be experienced in ingredient/ raw material sourcing & procurement.

* Should be experienced with multiple cuisines including pastry.

* Should be experienced with working & training large numbers of cooks/ chefs.

* Should be experienced with menu & recipe development.

Starting salary: 240k - 260k/ month (2x promotion after 1year depending on performance)

Interested? Send your CV to

Subject: Executive Chef


Job Summary

* Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

* Supervises all kitchen areas to ensure a consistent, high quality product is produced.

* Responsible for guiding and developing staff including direct reports.

* Must ensure sanitation and food standards are achieved.

* Areas of responsibility comprise overseeing all food preparation areas

Core Work Activities

Leading Kitchen Operations for Property:

* Leads kitchen team.

* Provides direction for all day-to-day operations.

* Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

* Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

* Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty/integrity; leads by example.

* Encourages and builds mutual trust, respect, and cooperation among team members.

* Serving as a role model to demonstrate appropriate behaviours.

* Ensures property policies are administered fairly and consistently.

* Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

* Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

* Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

* Supervises and coordinates activities of cooks and workers engaged in food preparation.

* Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities:

* Develops and implements guidelines and control procedures for purchasing and receiving areas.

* Establishes goals including performance goals, budget goals, team goals, etc.

* Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

* Manages department controllable expenses including food cost, supplies, uniforms and equipment.

* Participates in the budgeting process for areas of responsibility.

* Knows and implements the brand's safety standards.

* Ensuring Culinary Standards and Responsibilities are Met

* Provides direction for menu development.

* Monitors the quality of raw and cooked food products to ensure that standards are met.

* Recognizes superior quality products and flavour.

* Ensures compliance with food handling and sanitation standards.

* Follows proper handling and right temperature of all food products.

* Ensures employees maintain required food handling and sanitation certifications.

* Maintains purchasing, receiving and food storage standards.

* Prepares and cooks foods of all types, either on a regular basis.

Managing and Conducting Human Resource Activities:

* Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

* Ensures employees are treated fairly and equitably.

* Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

* Administers the performance appraisal process

* Observes service behaviors of employees and provides feedback to individuals and or managers.

* Manages employee progressive discipline procedures for areas of responsibility.

* Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities:

* Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

* Analyzes information and evaluating results to choose the best solution and solve problems.