SOUS CHEF

DUTIES & RESPONSIBILITIES

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

EDUCATION & TRAINING

• Culinary School or B. Sc in Food Tech

KNOWLEDGE & EXPERIENCE

• 4 years’ experience and/or training; or equivalent combination of education and experience.

SKILLS & ABILITIES

• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficient in Microsoft Office, Point of Sale and restaurant management software
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills

Job Type: Full-time

Pay: ₦150,000.00 - ₦180,000.00 per month

Education:

• Post-secondary (technical & vocational) (Required)

Experience:

• Sous Chef: 4 years (Required)

Work Location: In person