Executive Head Chef

Role Overview

Novotel Port Harcourt is looking for a seasoned and passionate Executive Head Chef to oversee our culinary department, ensuring exceptional food quality, presentation, hygiene, and guest satisfaction on a consistent basis. This role requires expertise in Nigerian and classic international cuisines and experience managing large professional hotel kitchens or high-volume cooking environments.

Key Responsibilities

• Direct and supervise the kitchen team to facilitate smooth day-to-day operations while maintaining outstanding culinary standards.
• Design, develop, and implement menus that include Nigerian, continental, and global dishes.
• Guarantee uniformity in taste, quality, portion sizes, presentation, and adherence to recipes.
• Uphold stringent compliance with HACCP, food safety, sanitation, hygiene, and health regulations.
• Control food costs effectively through menu pricing, portioning, inventory oversight, procurement, and minimizing waste.
• Supervise food production to ensure correct storage, handling, preparation, and serving standards.
• Mentor and train kitchen staff while fostering a culture of discipline and ongoing improvement.
• Collaborate closely with Food & Beverage and other departments to create exemplary guest experiences.
• Conduct periodic kitchen audits and implement corrective measures as needed.
• Maintain precise kitchen documentation including reports, recipes, and operational records.
• Ensure operations comply with hotel policies, standards, and local regulations.
• Keep current with culinary trends and pursue continuous professional growth.

Candidate Requirements

• Possess a Bachelor’s Degree, HND, or equivalent in Culinary Arts, Hospitality Management, Hotel Management, or related disciplines; professional culinary school certification is highly advantageous.
• Have 8 to 10 years of ascending culinary experience, including 3 to 5 years in a Head Chef, Executive Chef, or senior culinary management role within reputable hotels or high-volume hospitality settings.
• Demonstrated mastery of Nigerian and classic international/continental cuisines.
• Comprehensive understanding of HACCP and food safety protocols; certification in HACCP is preferred.
• Additional credentials in Food Safety, Kitchen Hygiene, or related specialties are beneficial.
• Expertise in food cost management, menu engineering, portion control, inventory, purchasing, and waste minimization.
• Proof of ongoing culinary education through relevant certifications, workshops, or professional development initiatives.
• Excellent leadership qualities, team-building aptitude, communication, reporting skills, and problem-solving capabilities.
• Ability to perform effectively under pressure while upholding high standards in a fast-paced hotel kitchen environment.
• In-depth knowledge of Nigerian hospitality and food safety legislative standards.

Additional Information

Location: Port Harcourt, Rivers State, Nigeria

Employment Type: Full-time

The position calls for a hands-on culinary leader who expertly blends creativity with commercial and operational savvy. Candidates must be adept at managing local and international cuisine, building a motivated and competent kitchen team, and ensuring top-tier food quality and safety adherence.