Executive Chef at Radisson Onyx Hotel

Radisson Onyx Hotel - Unwinding in paradise at this hotel. We offer the perfect blend of luxury and relaxation. With us, you will get only pure high-class treatment. A hotel stay is not just about the room, it’s about the experience, creating memories that will last a lifetime at this hotel where luxury meets paradise.

We are recruiting to fill the position below:

Job Title: Executive Chef

Location: Awka, Anambra

Purpose of Role

• The post-holder will lead the kitchen to achieve the highest standards of food production, food presentation, and food safety and manage the budget.
• Responsible for the creation of menus for the company and Events. In your role as Head Chef, it will be your responsibility to lead the kitchen team to be performance-driven, create a culture focused on culinary excellence, cleanliness in the kitchen, and always maintain safe food standards and safe food hygiene according to state and federal requirements.
• You will work according to the Company’s agreed-upon budget for your department. You will be responsible for the efficient running of the kitchen, striving to improve the quality of food, and maintain standards of plate presentation according to recipes and the Company’s standards.
• The ability to demonstrate effective and co-operative teamwork with all colleagues at all levels.

Key Responsibilities

• Provide a high standard of food production that best serves the needs of the company.
• Ensure the kitchen is managed efficiently and professionally.
• Manage Kitchen operations in line with the budget.
• Ensure daily, weekly and monthly inventory is completed.
• Provide forecast and manage requisition of kitchen needs in a timely manner, and ensure that food products are ordered to par levels set by the Company.
• Develop staff in achieving consistency in high standards of food production, and maintain the cleanliness of the kitchen to state and federal requirements.
• Ensure that food products from outside vendors are received in accordance with the Company’s standards and state and federal requirements.

Other Duties / Responsibilities:

• Responsible for the day-to-day running of the kitchen as directed by the General Manager.
• Responsible for producing Menus to cater to the company and Events.
• Responsible for the daily, weekly and monthly requisitions of all kitchen items in accordance with the budget.
• Achieve food cost targets and objectives set by the Company.
• Produce daily and or weekly specials for Gaby Lagos.
• Produce in conjunction with Sous Chef, Chef De Partie and other Chefs, menus, description of menu items, costing when necessary and the photography of menu items for consistency as well as for promotional purposes.
• Provide support and training to all Chefs and kitchen staff with menu knowledge, job role expectations, and the development of kitchen staff.
• Ensure all weekly, daily and monthly cleaning schedules are adhered to.
• Ensure consistency of food quality and presentation.
• Attend meetings as directed by the Company.
• Ensure that all staff follow the policies set forth by the Company and State/Federal requirements.
• Conduct regular audits of kitchen and storage areas to ensure that all food safety/safe hygiene standards are being adhered to.
• Help prevent waste of food, over-ordering and over-production.
• Manage all company procedures, including updating recipes and the kitchen staff schedule.
• The ability to demonstrate effective handling of guest complaints/compliments and deal with them accordingly in conjunction with the General Manager.
• Ensure that all menu items are prepared according to the recipe and served, ensuring that portion control is utilised to ensure each menu item is within cost guidelines.
• To undertake any other duty and responsibility considered necessary by the General Manager.

Qualifications, Experience, Skills & Competencies

• First Degree in Catering / Culinary Management, Hospitality Management, Food Science and Technology, Home Economics / Nutrition or a related discipline and professional certification relevant to the role.
• Minimum of eight (8) years of catering management experience
• Strong background in fine dining
• Passion for food
• Knowledge of current food trends
• Advanced food hygiene qualification
• Culinary Mathematics
• Excellent organisational and analytical skills
• Background in events is an added advantage.
• Knowledge of leading practices in kitchen health and safety.
• Proficiency in the use of the Microsoft Office suite.

Application Closing Date
31st October, 2025.

How to Apply
Interested and qualified candidates should forward  their CV to: uchee3@yahoo.com using the job title as the subject of the mail.