Restaurant Chef via Lisse Africa – Lekki, Lagos

A restaurant in Lekki, Lagos, is recruiting an experienced Restaurant Chef through Lisse Africa to lead kitchen operations, food preparation, staffing and quality control.

Reports to: Restaurant Manager

Role Purpose

• We are seeking an experienced and passionate Restaurant Chef to lead our kitchen operations and ensure the consistent delivery of high-quality, well-presented food.
• The successful candidate will be responsible for overseeing food preparation, maintaining recipe and quality standards, managing kitchen staff, controlling food costs and wastage, and ensuring strict compliance with food safety and hygiene standards.

Key Responsibilities

• Lead and supervise the day-to-day operations of the kitchen.
• Prepare and ensure consistent quality, taste and presentation of all menu items.
• Plan daily production and coordinate food preparation based on expected demand.
• Ensure recipes, portion sizes and presentation standards are consistently followed.
• Supervise, train and develop kitchen staff to maintain high-performance standards.
• Monitor food inventory, usage, wastage and portion control to minimise costs.
• Work closely with the Restaurant Manager on menu planning, promotions and operational requirements.
• Maintain high standards of kitchen cleanliness, hygiene, food safety and sanitation.
• Monitor the quality and freshness of ingredients and ensure proper storage and handling.
• Ensure kitchen equipment and work areas are properly maintained and used safely.
• Identify opportunities to improve menu quality, kitchen efficiency and cost effectiveness.
• Ensure timely preparation and service of food, particularly during peak periods.
• Maintain proper kitchen records and report operational issues, shortages and variances promptly.

Requirements

• 3–5 years’ experience as a Chef, preferably in a restaurant or hospitality environment.
• Culinary/Hospitality qualification is an advantage.
• Strong knowledge of food preparation, kitchen operations and food safety.
• Proven ability to lead and manage a kitchen team.
• Good understanding of food costing, portion control and inventory management.
• Strong attention to detail and commitment to quality.
• Ability to work effectively under pressure in a fast-paced restaurant environment.
• Good communication, leadership and organisational skills.
• Passion for food, presentation and excellent customer experience.
• The ideal candidate should be hands-on, disciplined, creative, quality-conscious, organised, commercially aware and able to lead a kitchen team effectively.