Head Chef

At HRD Solutions, we provide performance focused support to businesses in the areas of business strategy, organizational design and Human Resource Consulting.

We are recruiting to fill the position below:

Job Title: Head Chef

Location: Lagos
Reports To: Cafeteria Manager

Job Summary

• We are seeking an experienced Head Chef to lead all kitchen operations within cafeteria.
• The successful candidate will be responsible for delivering high-quality, nutritious, safe, and cost-effective meals for students, staff, and visitors, while ensuring strict compliance with food safety and hygiene standards.

Key Responsibilities
Kitchen Operations & Food Production:

• Oversee all daily food preparation, cooking, and meal service activities.
• Ensure meals are prepared according to approved recipes, quality, portion, and nutritional standards.

Menu Planning & Development:

• Design diverse, balanced, and nutritious menus considering dietary needs and budget.
• Plan special menus for events, conferences, and celebrations; review menus based on customer feedback.

Food Safety & Quality Assurance:

• Enforce full compliance with food safety, hygiene, and sanitation regulations.
• Maintain clean, organized kitchen and implement proper food handling, storage, and temperature controls.

Staff Leadership:

• Supervise, train, mentor, and schedule cooks and kitchen assistants.
• Monitor performance, foster teamwork, and recommend training or disciplinary actions.

Inventory, Cost & Equipment Control:

• Monitor inventory, forecast ingredients, minimize waste, and control food costs.
• Liaise with procurement for quality ingredients and ensure proper use and maintenance of kitchen equipment.

Catering & Event Support:

• Plan and supervise catering for functions, meetings, and special events to meet client expectations.

KPIs

• Food quality & customer satisfaction, food safety compliance, food cost & waste reduction, timeliness of service, staff productivity, and successful event execution.

Qualifications & Experience

• Education: HND / Bachelor's Degree in Culinary Arts, Hospitality/Catering Management, Food Technology or related field. Professional culinary certification is an added advantage.
• Experience: 7-10 years progressive experience in commercial kitchens, institutional catering, hotels, or university food services, with at least 2 years in a supervisory role.

Required Skills:

• Advanced culinary & recipe development skills
• Strong leadership and team management
• In-depth knowledge of food safety and hygiene regulations
• Menu planning, inventory and cost-control
• Excellent communication, problem-solving, and ability to work under pressure.

Salary
N500,000 - N600,000 per month.