FoliXx Hospitality is an organization whose grand purpose is to achieve global relevance among leaders in the hospitality guild, by unparalleled culture and service. We are a resolute people, committed to continuous excellent service delivery, our value systems are built upon: integrity, excellence, attitude, competence, and continuous improvement.
Head Chef
- Job Type: Full Time
- Qualification: Others
- Experience: 5 – 7 years
- Location: Lagos
- City: Lekki
- Job Field: Catering / Confectionery
Job Overview
- The Head Chef will be responsible for leading and managing all aspects of our kitchen operations — from menu creation and staff supervision to cost control and food quality assurance. The ideal candidate will have deep expertise in Continental and Intercontinental cuisine with a modern Afro-centric twist, strong leadership qualities, and a flair for curating visually stunning and palate-pleasing meals.
Key Responsibilities
Menu Development & Innovation
- Design and regularly update a diverse, creative menu featuring continental, intercontinental, and Afro-fusion dishes
- Introduce seasonal specials and chef’s signature creations that excite our guests
- Ensure dishes are plated to fine dining standards with exceptional visual and taste appeal
Kitchen Leadership & Team Management
- Recruit, train, supervise, and inspire the kitchen brigade to achieve peak performance
- Create a culture of discipline, creativity, respect, and accountability
- Conduct regular briefings, tastings, and performance evaluations
Quality Control & Kitchen Standards
- Maintain the highest food quality, taste, and consistency across all dishes
- Enforce strict hygiene, safety, and cleanliness standards in accordance with food safety regulations
- Monitor kitchen processes to avoid waste, spoilage, and inefficiencies
Inventory & Cost Management
- Oversee inventory, ensure proper stock rotation, and maintain appropriate stock levels
- Collaborate with procurement and vendors to source high-quality, fresh ingredients
- Monitor kitchen costs and drive profitability through portion control and waste reduction
Guest Satisfaction & Brand Representation
- Engage with guests when needed to understand preferences and handle special requests
- Collaborate with front-of-house and events teams to deliver memorable dining experiences
- Represent the brand’s food philosophy in and outside the kitchen
Required Skills & Qualifications
- Minimum 5–7 years’ experience as a Head Chef or Senior Sous Chef in a fine dining & QSR environment
- Mastery in Continental, Intercontinental, and Afro-fusion cuisines
- Culinary degree or equivalent professional training
- Strong leadership, organizational, and mentoring skills
- Proven experience in menu engineering, food costing, and kitchen budgeting
- Excellent palate and keen eye for detail in presentation
- Ability to lead under pressure and adapt to a fast-paced hospitality environment
- Familiar with both à la carte and banquet style
- Must be open to innovation and inspired by cultural fusion in food
Method of Application
Submit your CV, cover letter, and a curated portfolio of past dishes or menus to: [email protected] Subject: Application – Head Chef (Afro-Fusion & Continental & Intercontinental Cuisine)