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 Chef

Location: Ikeja. Lagos
Department: Food and Beverage (Kitchen)
Reports To: Hotel Manager / Operations Manager

Job Summary

• The Chef is responsible for planning, preparing, supervising and presenting high-quality meals in accordance with the hotel’s menu, quality standards, food safety regulations and guest expectations.
• The Chef oversees kitchen staff, controls food costs and ensures smooth daily kitchen operations.

Key Roles and Duties
Menu Planning and Food Preparation:

• Plan daily menus and prepare a variety of local and continental dishes.
• Ensure meals meet the hotel’s quality, taste, presentation and portion standards.
• Develop special dishes and menu suggestions where required.

Kitchen Supervision:

• Supervise cooks, kitchen assistants and other kitchen staff.
• Assign duties and ensure staff carry out their responsibilities effectively.
• Monitor staff punctuality, grooming, discipline and performance.

Food Quality Control:

• Inspect ingredients to ensure they are fresh and suitable for consumption.
• Taste and check meals before they are served to guests.
• Ensure food is properly cooked, seasoned, portioned and presented.

Food Cost and Inventory Control:

• Monitor food costs and minimize unnecessary waste.
• Ensure ingredients are used efficiently and economically.
• Monitor kitchen stock and report shortages to the appropriate department.
• Ensure proper storage and rotation of food items.

Food Hygiene and Safety:

• Enforce proper food handling, personal hygiene and kitchen sanitation.
• Ensure food is stored at appropriate temperatures.
• Prevent cross-contamination and food spoilage.
• Ensure compliance with hotel hygiene and food safety policies.

Equipment and Kitchen Maintenance:

• Ensure kitchen equipment is used properly and kept clean.
• Report faulty equipment to the Maintenance Department.
• Ensure the kitchen remains clean, organized and safe.

Guest Satisfaction:

• Ensure meals meet guest expectations.
• Respond professionally to complaints about food quality.
• Work with the Restaurant and Food and Beverage teams to improve service.

Record Keeping and Reporting:

• Maintain records of food production, stock usage and wastage.
• Prepare kitchen requisitions and report inventory needs.
• Submit reports on kitchen operations and staff performance to management.

Cost Control and Accountability:

• Ensure food portions are consistent with approved standards.
• Prevent unauthorized use or removal of hotel food items.
• Work with the Cost Control or Audit Department to monitor kitchen expenses.

Training and Development

• Train and guide junior cooks and kitchen assistants.
• Ensure kitchen staff follow standard recipes and operating procedures.
• Promote teamwork, professionalism and continuous improvement.

Benefits

• Accommodition: Layover
• Feeding: provided.

Application Closing Date
13th October, 2026.