Sous Chef

Job Summary

• The Sous Chef is responsible for supporting the Executive Chef in the day-to-day management of the kitchen.
• The role involves supervising kitchen staff, ensuring consistent food quality and presentation, maintaining food safety and hygiene standards, controlling food costs and wastage, and ensuring smooth and efficient kitchen operations.

Key Responsibilities

• Assist the Executive Chef with the daily planning and operation of the kitchen.
• Supervise, coordinate, and motivate kitchen staff during preparation and service.
• Ensure all dishes are prepared and presented according to approved recipes and company standards.
• Monitor food quality, taste, freshness, portion sizes, and presentation.
• Assist with menu planning, recipe development, and daily or seasonal specials.
• Organize food preparation and ensure all mise en place is completed before service.
• Monitor kitchen stock levels and assist with ordering and receiving supplies.
• Ensure proper storage, labeling, and rotation of food products using FIFO principles.
• Control food wastage and assist in maintaining food and kitchen operating costs within budget.
• Ensure all kitchen areas, equipment, utensils, and workstations are clean and properly maintained.
• Enforce food safety, hygiene, and health regulations throughout the kitchen.
• Train, coach, and develop chefs, commis chefs, kitchen assistants, and other kitchen team members.
• Assist with staff scheduling, duty allocation, and performance management.
• Maintain high standards of discipline, professionalism, and teamwork within the kitchen.
• Coordinate effectively with the restaurant, service, purchasing, and management teams.
• Monitor kitchen operations during service and resolve operational issues promptly.
• Handle customer feedback relating to food quality and take appropriate corrective action.
• Ensure kitchen equipment is used correctly and report maintenance or safety issues promptly.
• Conduct regular checks on food temperatures, storage conditions, cleanliness, and hygiene.
• Take full responsibility for kitchen operations in the absence of the Executive Chef or Head Chef.
• Perform any other reasonable duties assigned by the Executive Chef or management.

Qualifications & Experience

• Diploma, certificate, or degree in Culinary Arts, Hospitality Management, or a related field is preferred.
• 5–7 years of professional kitchen experience, preferably with experience in a supervisory or leadership position.
• Previous experience as a Chef de Partie or Sous Chef is an advantage.
• Strong knowledge of food preparation, cooking techniques, menu execution, and kitchen operations.
• Good knowledge of food safety, hygiene, and HACCP principles.
• Experience managing kitchen teams in a restaurant, hotel, or catering environment.

Salary
N300,000 - N350,000 per month.

Application Closing Date
1st October, 2026.

How to Apply
Interested and qualified candidates should send their resume to: using the job title as the subject of the mail.

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