Hiring: Head Chef / Executive Chef – Restaurant & Bar
? Location: Abidjan, Côte d’Ivoire
? Employment Type: Full-Time / Permanent
? Contract: 1–2 Year Renewable Contract
? Vacancies: 2
? Salary: Negotiable, based on experience
? Open to: International Candidates
About the Role
We are looking for an experienced and passionate Head Chef / Executive Chef to lead kitchen operations for a restaurant and bar in Abidjan.
The ideal candidate will have solid experience in restaurant kitchen management, menu development, food cost control, team leadership, and maintaining high standards of food quality and hygiene.
Key Responsibilities
- Oversee and manage daily kitchen operations.
- Develop creative and commercially viable food menus and concepts, including food and bar pairings.
- Ensure consistent food quality, taste, presentation, and portion control.
- Plan and supervise food preparation and service.
- Manage kitchen staff, including scheduling, delegation, training, and performance.
- Maintain strict food safety, hygiene, and kitchen cleanliness standards.




- Implement and monitor food cost and wastage control.
- Manage kitchen inventory, purchasing requirements, and stock levels.
- Coordinate closely with F&B; and front-of-house teams to ensure smooth service.
- Maintain high standards during busy service periods.
- Introduce new dishes and continuously improve menu offerings.
- Ensure compliance with HACCP or equivalent food safety practices.

Requirements
- 3–5+ years of relevant experience as a Head Chef, Executive Chef, Sous Chef, or similar senior kitchen position in a restaurant/bar environment.
- Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or an equivalent qualification.
- Strong knowledge of menu development, food costing, inventory management, and kitchen operations.
- Proven experience leading and supervising kitchen teams.
- Strong understanding of food safety and hygiene standards.
- HACCP or equivalent Food Safety certification is

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