Sous Chef

Company: Puff & Glaze Ltd.
Location: Gbagada, Lagos
Department: Kitchen / Production
Reports to: Head Chef

Job Summary

The Sous Chef will support the Head Chef in managing the day to day operations of the kitchen, ensuring that food is prepared to the Company's required standards of quality, taste, presentation, hygiene, and consistency. The role involves supervising kitchen staff, coordinating food production, monitoring stock and portions, and ensuring smooth kitchen operations in the absence of the Head Chef.

Key Responsibilities

• Kitchen Operations
• Assist the Head Chef in planning, coordinating, and supervising daily kitchen operations.
• Ensure meals are prepared according to approved recipes, production plans, and Company standards.
• Take responsibility for kitchen operations in the absence of the Head Chef.
• Food Quality and Production
• Monitor the quality, taste, presentation, portion sizes, and consistency of all food produced.
• Ensure food is prepared and served within the required timelines.
• Review ingredients before production and ensure proper preparation and storage.
• Supervision of Kitchen Staff
• Supervise Commis Chefs, Kitchen Assistants, and other kitchen staff during production.
• Allocate daily tasks and ensure staff understand and follow instructions.
• Monitor staff performance, punctuality, grooming, hygiene, and compliance with kitchen procedures.
• Provide guidance and practical training to junior kitchen staff where necessary.
• Food Safety and Hygiene
• Enforce strict food safety, personal hygiene, sanitation, and kitchen cleanliness standards.
• Ensure proper storage, labelling, handling, and temperature control of food and ingredients.
• Conduct regular checks of kitchen workstations, equipment, and food preparation areas.
• Immediately report any food safety concerns or breaches to the Head Chef and Management.
• Inventory and Stock Control
• Monitor the availability and usage of ingredients and kitchen supplies.
• Work with the Head Chef and Store/Procurement team to ensure required ingredients are available for production.
• Minimise food wastage, spoilage, overproduction, and unnecessary consumption of ingredients.
• Report damaged, expired, insufficient, or low stock items promptly.
• Menu and Recipe Compliance
• Ensure all kitchen staff follow approved recipes, preparation methods, portion sizes, and menu specifications.
• Escalate any ingredient shortages or proposed substitutions to the Head Chef before changes are made.
• Assist the Head Chef with menu planning, recipe development, and improvements where required.
• Events and Large Orders
• Support the kitchen team in preparing for events, bulk orders, corporate catering, and other large production requirements.
• Ensure production is properly planned and completed within agreed timelines.
• Coordinate with the Service and other relevant teams to ensure smooth order fulfilment.
• Kitchen Equipment
• Ensure kitchen equipment and utensils are used correctly and maintained properly.
• Report damaged or faulty equipment immediately.
• Ensure kitchen equipment is cleaned and stored appropriately after use.
• Teamwork and Communication
• Maintain effective communication with the Head Chef, kitchen team, Service team, Procurement, Store, and Management.
• Promote teamwork, discipline, professionalism, and respect within the kitchen.
• Escalate operational challenges promptly rather than allowing issues to affect production or service.
• Compliance and Reporting
• Ensure compliance with all Company policies, kitchen procedures, food safety requirements, and operational standards.
• Complete or supervise relevant kitchen checklists and production records.
• Report significant kitchen incidents, wastage, shortages, quality issues, or staff concerns to the Head Chef or Management.

Key Performance Indicators (KPIs)

Performance will be assessed based on:

• Food quality, taste, presentation, and consistency.
• Compliance with approved recipes and portion sizes.
• Timeliness of food production and order completion.
• Kitchen hygiene and food safety compliance.
• Reduction of food wastage and unnecessary costs.
• Effective supervision and productivity of kitchen staff.
• Proper stock and ingredient management.
• Teamwork, communication, discipline, and professionalism.
• Customer and internal feedback regarding food quality and service.
• Ability to effectively manage the kitchen in the absence of the Head Chef.

Requirements

• Minimum of 3 years' relevant experience in a professional kitchen, restaurant, catering, or food production environment.
• Culinary training or relevant professional certification is an advantage.
• Strong knowledge of food preparation, cooking techniques, food safety, and kitchen hygiene.
• Previous supervisory experience in a kitchen environment is preferred.
• Ability to work under pressure and manage multiple production requirements.
• Strong leadership, communication, organisation, and problem-solving skills.
• Ability to work flexible hours, including weekends and public holidays when required.
• Must demonstrate discipline, attention to detail, reliability, and a strong work ethic.

Work Location: In person