Head Chef

AI summary

A luxury hotel in Aba, Abia State is hiring an experienced Head Chef to lead all kitchen operations, including restaurant, banquet, and in-suite dining. The role focuses on menu development, food quality, cost control, hygiene standards, and team leadership. Full-time position with a minimum of 5–8 years' culinary experience required.

• Senior culinary leadership role in a luxury hotel setting
• Full-time position based in Aba, Abia State
• Lead and manage the entire culinary team and kitchen operations
• Requires 5–8 years of professional culinary experience
• Focus on menu innovation, food quality, and cost control

Original source description

Head Chef in a Luxury Hotel - Domeo Resources International ⏲ Sep 10, 2026, 7:05 AM ⋕ View all Food Services & Catering jobs Domeo Resources International (DRI) - Our client, a luxury Hotel in Aba, Abia State, is recruiting to fill the position below: Job Title: Head Chef Location: Aba, Abia Employment Type: Full-time Job Summary Our client is seeking an experienced and creative Head Chef to lead its kitchen operations. The Head Chef will be responsible for the overall management of the hotel's culinary operations, ensuring high standards of food quality, presentation, hygiene, consistency, cost control, and guest satisfaction across the hotel's restaurant, banquet, in-suite dining, and other food service outlets. Responsibilities: Work with the Facility/Maintenance team to ensure kitchen equipment remains safe and operational. Ensure the kitchen is properly organised, clean, safe, and ready for service at all times. Maintain appropriate documentation, including production sheets, recipes, wastage records, and kitchen reports. Train, coach, and mentor kitchen employees to improve culinary skills and productivity. Stay informed about current culinary trends and incorporate relevant innovations into the hotel's offerings. Work with the procurement and stores teams to ensure appropriate quality and quantity of ingredients are available. Lead, supervise, and coordinate the culinary team, including Sous Chefs, Chef de Parties, Demi Chefs, Commis Chefs, Pastry Chef, and kitchen stewards. Ensure proper coordination between the main kitchen, pastry section, banquet kitchen, and other food production areas. Inspect incoming food products and ensure ingredients meet the hotel's quality standards. Ensure consistency in food taste, quality, portion size, presentation, and preparation. Develop and maintain high-quality menus that reflect the hotel's luxury positioning and guest preferences. Support the hotel management team in achieving food and beverage revenue and profitability targets. Monitor food costs, portion control, wastage, and overall kitchen expenditure. Oversee the daily operations of all hotel kitchens and food production areas. Ensure all food preparation and kitchen activities comply with food safety, hygiene, and sanitation standards. Establish and maintain standard recipes, cooking procedures, and food presentation standards. Plan daily and weekly food production requirements: in line with expected occupancy, restaurant demand, events, and banquets. Monitor proper storage, labelling, temperature control, and rotation of food products. Work closely with the F&B Manager and Restaurant Manager to coordinate kitchen and service operations. Prepare staff schedules and allocate kitchen duties according to operational requirements. Conduct regular kitchen briefings and ensure effective communication among culinary teams. Handle guest feedback relating to food quality and implement corrective actions where necessary. Monitor staff grooming, punctuality, discipline, and compliance with hotel policies. Coordinate food production for the hotel's restaurant, VIP dining, in-suite dining, conferences, banquets, and special events. Develop and implement systems for reducing food wastage and controlling kitchen losses. Introduce new dishes, seasonal menus, promotions, and culinary concepts where appropriate. Inspect kitchen equipment and report maintenance or replacement requirements: promptly. Key Performance Areas Guest satisfaction Menu development and innovation Banquet and event food production Inventory and portion control Overall culinary operational efficiency. Food quality and consistency Food cost and wastage control Kitchen hygiene and food safety Kitchen staff productivity and development Requirements: Proven experience: in a senior culinary leadership role such as Head Chef, Executive Chef, or Sous Chef. Proficiency in basic kitchen management and reporting tools. Minimum of 5–8 years' professional culinary experience, preferably within a reputable hotel or upscale restaurant. Demonstrated ability to develop menus, standardise recipes, and maintain consistent food quality. Excellent organisational and time-management abilities. Professional culinary certification will be an added advantage. Ability to manage multiple outlets and large-volume food production. Strong leadership and team-management skills. Creative approach to menu development and food presentation. Flexibility to work shifts, weekends, public holidays, and during major events when required. Ability to work effectively under pressure in a fast-paced hotel environment. Strong communication and interpersonal skills. Strong understanding of food costing, portion control, inventory management, and wastage reduction. Excellent knowledge of food safety, hygiene, and kitchen sanitation standards. HND or B.Sc. in Culinary Arts, Hospitality Management, Hotel Management, Catering, or a related discipline. Strong knowledge of modern and international culinary techniques, as well as Nigerian cuisine. Good knowledge of kitchen equipment and safe operating procedures. How to Apply Interested and qualified candidates should forward their CV and Cover Letter to recruitment@domeoresources.org using "Head Chef -Aba" as the subject of the mail. Application Deadline: 25th September, 2026. View all Jobs in Nigeria Aba and 1 other location Aba , Abia State Head Chef job vacancies in Nigeria