Food and Beverage Manager

Job Overview

• The Food and Beverageassists the Head Chef in managing kitchen operations, food preparation, and kitchen staff to ensure the consistent delivery of high-quality meals.
• The role involves supervising kitchen activities, maintaining food safety standards, coordinating food preparation, and ensuring that kitchen operations run efficiently.
• The successful candidate will play a key leadership role in the kitchen by supporting the Head Chef in maintaining culinary excellence, operational efficiency, and compliance with hygiene and safety standards.

Key Responsibilities
Food Preparation and Production:

• Assist the Chef in planning and preparing meals according to established recipes and standards.
• Oversee food preparation to ensure consistency, quality, and presentation.
• Ensure meals are prepared and served promptly.

Kitchen Supervision:

• Supervise kitchen staff and coordinate daily kitchen activities.
• Ensure proper task delegation among kitchen personnel.
• Provide guidance and training to junior kitchen staff when necessary.

Quality Control:

• Monitor food quality, taste, and presentation.
• Ensure ingredients used meet quality standards.
• Maintain consistency in food preparation and service.

Food Safety and Hygiene:

• Ensure compliance with food safety regulations and hygiene standards.
• Maintain the cleanliness and organisation of the kitchen and food preparation areas.
• Monitor proper storage and handling of food items.

Inventory and Stock Management:

• Assist in monitoring kitchen inventory and food supplies.
• Support stock control and ensure timely replenishment of ingredients.
• Minimise food wastage and ensure efficient use of kitchen resources.

Menu Support:

• Assist the Head Chef in developing menus and introducing new dishes.
• Provide input on food presentation and culinary improvements.

Performance Indicators
The Sous Chef will be evaluated based on:

• Quality and consistency of food preparation
• Efficiency of kitchen operations
• Compliance with hygiene and food safety standards
• Effective supervision of kitchen staff
• Contribution to menu development and culinary innovation.

Qualifications and Requirements
Education:

• A Diploma or certification in Culinary Arts, Hospitality Management, or a related field is preferred.

Experience

• 3–5 years of experience in a professional kitchen, with at least 1–2 years in a supervisory role.

Key Skills and Competencies:
Candidates should demonstrate:

• Strong culinary and food preparation skills
• Knowledge of kitchen operations and food safety practices
• Leadership and team supervision abilities
• Strong attention to detail and food presentation
• Time management and the ability to work under pressure
• Creativity and passion for food preparation

Technical Skills:

• Knowledge of food preparation techniques and kitchen equipment.
• Understanding of food safety, hygiene standards, and kitchen management practices.

Personal Attributes:
The ideal candidate should possess:

• Strong work ethic and reliability
• Ability to lead and motivate kitchen staff
• High level of discipline and organisation
• Passion for culinary excellence and creativity
• Ability to remain calm and focused in a fast-paced environment

Work Environment:

• Professional kitchen environment, such as restaurants, hotels, catering facilities, or institutional kitchens
• Fast-paced setting requiring teamwork and coordination.

Salary
N150,000 - N250,000 per month. 

Application Closing Date
21st August, 2026.

Method of Application
Interested and qualified candidates should:

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