Sous Chef

Job Description: Sous Chef

1. Job Summary

We are seeking a skilled, creative, and organized Sous Chef to support the Executive Chef in managing the hotel's kitchen operations. The successful candidate will supervise kitchen staff, oversee food preparation, maintain quality and presentation standards, and ensure compliance with food safety and hygiene requirements. The ideal candidate must be able to lead the kitchen team and maintain consistent food quality during service.

2. Job Description

• Assist the Executive Chef in overseeing daily kitchen operations and food production.
• Supervise and coordinate the activities of chefs, cooks, and kitchen assistants.
• Ensure meals are prepared according to approved recipes, portion sizes, and quality standards.
• Monitor food taste, freshness, presentation, and consistency before service.
• Assist in menu planning, recipe development, and the introduction of new dishes.
• Ensure timely preparation and delivery of meals for restaurant service, room service, and special events.
• Monitor food inventory, ingredient usage, portion control, and kitchen wastage.
• Assist with food costing, stocktaking, ordering, and receiving kitchen supplies.
• Enforce food safety, sanitation, and hygiene standards throughout the kitchen.
• Train and mentor kitchen staff to improve performance and culinary skills.
• Coordinate with the Executive Chef and service team to ensure smooth food service.
• Supervise kitchen operations in the absence of the Executive Chef.
• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Monitor staff attendance, discipline, and compliance with kitchen procedures.
• Assist in preparing kitchen reports and maintaining accurate food production records.

3. Requirements/Skills

• A degree or diploma in Culinary Arts, Catering, Hospitality Management, or a related field is an advantage.
• Minimum of 3–5 years of professional kitchen experience, preferably in a hotel or fine-dining restaurant.
• Previous experience as a Sous Chef, Chef de Partie, or senior cook is preferred.
• Strong knowledge of food preparation techniques, local and international cuisines, and menu execution.
• Excellent leadership, teamwork, and organizational skills.
• Good knowledge of food safety, sanitation, and kitchen hygiene standards.
• Ability to manage food costs, inventory, portion control, and waste reduction.
• Creativity and attention to detail in food quality and presentation.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good communication and problem-solving skills.
• Willingness to work shifts, weekends, and public holidays.

Pay: ₦80,000.00 per month

Work Location: In person