Executive Sous Chef at IBIC Holdings

IBIC Holdings is an investment firm with primary engagement in real estate development & brokerage, digital currency investment & exchange. Our interests also cut across farming (poultry, piggery, plantation, snail & fish farming), logistics & haulage as well as cleaning & fumigation services. Our competitive edge includes our domain expertise, track record, excellent management, innovation and strong corporate values. In all our business offerings, the ultimate goal is to deliver superior value to our chosen markets.

We are recruiting to fill the position below:

Job Title: Executive Sous Chef

Location: Lekki Phase 1, Lagos
Employment Type: Full-time

Job Description

• The Executive Sous Chef will be responsible for the overall culinary operations of the property, including menu development, food quality, kitchen staff training, and cost control. 
• This role demands visionary leadership, creativity, and a commitment to excellence. The Executive Chef will train and lead the culinary team to deliver a consistently exceptional and memorable dining experience in alignment with international fine dining and luxury hospitality standards.

Key Responsibilities
Culinary Operations & Excellence:

• Oversee and direct all kitchen operations, including all food preparation, production, and presentation across outlets and events.
• Design and regularly update innovative menus using seasonal, locally sourced, and premium ingredients.
• Ensure all food served meets luxury quality standards in flavor, presentation, and consistency.
• Maintain the highest levels of kitchen hygiene and food safety in accordance with international HACCP standards.

Team Leadership & Development:

• Recruit, train, and supervise all kitchen personnel, fostering a high-performance and collaborative environment.
• Implement rigorous training programs to ensure mastery of culinary techniques, luxury service standards, and kitchen safety protocols.
• Conduct daily briefings and regular skills development sessions to maintain consistency and elevate standards.
• Lead by example with a visible presence during service periods and special events.

Cost Control & Financial Management:

• Manage kitchen budgets, including food cost, labor, and inventory control.
• Monitor and maintain food and labor cost targets without compromising quality.
• Oversee procurement and supplier relations to ensure the best quality at optimal pricing.
• Minimize food waste and ensure sustainable kitchen practices.

Collaboration & Guest Satisfaction:

• Work closely with F&B Management and service teams to ensure seamless coordination and guest satisfaction.
• Engage with guests for feedback and personalization of culinary experiences when appropriate (e.g., VIPs, private dinners).
• Create signature dishes and tasting menus that reflect the property's culinary identity and elevate the brand.

Compliance & Safety:

• Ensure all culinary operations are in compliance with local health and safety regulations and brand standards.
• Oversee proper maintenance and cleanliness of all kitchen equipment and facilities.
• Train staff on food handling, allergy awareness, and emergency response procedures.

Requirements

• Degree or Diploma in Culinary Arts or Hospitality Management from a recognized institution.
• Minimum of 4 years’ experience in fine dining or luxury hotel kitchens, with at least 3 years in an Executive Chef role.
• Experience leading large brigades and overseeing multiple outlets or venues is preferred.
• Exceptional culinary expertise across various cuisines and techniques.
• Strong leadership and mentoring abilities with a passion for talent development.
• Excellent organizational, planning, and time-management skills.
• Financial literacy and proficiency in kitchen management systems.
• Outstanding attention to detail, creativity, and service orientation.

Application Closing Date
Not Specified.