Head Chef at Rodo Restaurant

Ródo Restaurant is a contemporary African dining experience located in the heart of Abuja. We are dedicated to preserving the rich heritage of African cuisine while incorporating modern culinary techniques to elevate every dish. Our menu blends traditional flavors with innovative twists, offering a unique and memorable dining experience.

At Ródo, we value excellence, teamwork, and a commitment to customer satisfaction. We foster a positive and inclusive work environment where employees can grow, develop, and thrive in their careers. If you're passionate about hospitality, food, and working in a dynamic, fast-paced environment, Ródo is the perfect place for you!

We are recruiting to fill the position below:

Job Title: Head Chef

Location: Wuse 2, Abuja (FCT)
Employment Type: Full-time

Role Summary

• The Head Chef oversees daily kitchen operations, leads and develops the kitchen team, ensures consistent food quality and presentation, maintains cost control, and drives a culture of discipline, teamwork, and continuous improvement.
• The Head Chef operates with respect, structure, and accountability.

Key Responsibilities
Kitchen Leadership & Team Management:

• Lead, train, and mentor all kitchen staff (Sous Chef, CDPs, Cooks).
• Set the standard for professionalism, punctuality, cleanliness, and attitude.
• Create a respectful and collaborative work environment.
• Ensure discipline is firm but fair — no shouting, no belittling, no pride wars.
• Schedule staff effectively to ensure smooth service and role coverage.

Menu Execution & Consistency:

• Ensure every dish leaving the kitchen meets Ródo taste, portion, and presentation standards.
• Conduct daily taste checks before service.
• Monitor plating quality during service.
• Ensure recipe adherence.No unauthorized changes.

Efficiency & Service Flow:

• Oversee prep to ensure readiness before service.
• Ensure service is fast, smooth, and coordinated with FOH.
• Identify and resolve bottlenecks in operations.

Inventory, Cost Control & Waste Management:

• Work closely with the Procurement and Inventory teams.
• Conduct weekly stock checks and track usage.
• Monitor portioning to control food costs.
• Record and report wastage honestly and accurately.
• Ensure “first in, first out” food rotation.

Hygiene, Safety & Cleanliness:

• Enforce daily cleaning routines.
• Ensure kitchen meets all food safety and hygiene regulations.
• Maintain equipment and promptly report repairs and replacements.

Communication & Reporting:

• Attend management meetings and contribute to problem-solving.
• Submit weekly kitchen report (costs, waste, challenges, wins, staff behaviour).
• Communicate clearly with FOH to ensure seamless guest experience.
• Collaborate with owners on menu updates, specials and improvements.

Qualification and Experience

• Minimum 5 years professional kitchen experience, including 2+ years in a leadership role.
• Strong understanding of African cuisine, flavours, and ingredients.
• Ability to follow and enforce recipes and systems without ego.
• Proven ability to lead and build a strong team.
• Computer literate (basic inventory sheets, costing, WhatsApp communication).
• Calm, respectful, emotionally intelligent, and solution-driven.

Personal Qualities:

• Disciplined, reliable, and accountable.
• Passionate about food and continuous improvement.
• Patient but firm.
• Zero tolerance for laziness, excuses, or unorganised behaviour.
• Treats staff with respect while upholding high standards.
• Understands that consistency is the brand.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should send their CV and Photograph to: rodoapplications@gmail.com using the Job Title as the subject of the email.