The lead creative and operational position in a small, counter-format kitchen. You are in charge of evening service end-to-end — from prep standards to the last cover. This is not a back-of-house role. The kitchen is open, visible, and guest-facing at all times. You will cook. You will plate. You will teach.

• Expert-level grill and flat-top execution — non-negotiable
• Minimum 5 years kitchen experience, 2 in head chef capacity
• Deep, genuine knowledge of Nigerian and West African ingredients
• Comfortable being watched while you cook — by guests, every service
• Strong baking foundation; ability to maintain standards at volume

Counter Cooks are the execution backbone of service. You work directly at the cooking station — smashing, building, and finishing every order to specification in a fully open, guest-facing kitchen. Your technique, your precision, and your energy are part of what guests are paying for.

• Minimum 2–3 years in a fast-paced restaurant or food service environment
• Comfortable handling raw meat at volume, to hygiene standards
• Takes genuine pride in repetition done precisely — consistency is the skill
• Curious about food, ingredients, technique — asks questions
• Open to cross-training on barista and host station

This is not a standard barista role. Our drinks programme is built on house-made beverages and Nigerian ingredients — alongside a premium coffee offering. You are responsible for this programme during your shift. Warmth, confidence, and speed matter as much as technical skill behind the machine.

• Minimum 2 years barista experience in café, restaurant, or specialty coffee
• Espresso extraction, milk texturing, manual brew methods
• Experience preparing non-coffee beverages and blended drinks
• Genuine interest in flavour — not just coffee, but ingredients and combinations
• Strong interpersonal skills — fully guest-facing for the entire shift

First and last point of contact for every guest, from entry to exit. Responsible for front-of-house operations during service — greeting guests, walking them through the menu, taking orders, processing payment, and assisting with beverage handoffs.

• Minimum 2 years customer-facing experience — hospitality, retail, or service
• Genuinely warm, composed, and socially intelligent
• Accurate with numbers; POS experience is an advantage
• Articulate in English and any relevant local language
• Sees hospitality as a real profession, not a placeholder