Sous Chef

Main function

• Provide support in all aspects of kitchen operations and food preparation.

Specific Duties and Activities

• Assists with the preparation and planning of meal designs. 
• Ensure that kitchen activities operate in a timely manner. 
• Monitors inventory, while ensuring that the production and sales correspond accurately. 
• Provide support to all kitchen employees with various tasks including line cooking, food preparation, dish plating and cleaning.
• Adheres to and implement sanitation regulations and safety regulations. 
• Ensure the right amounts of food are prepared for forecasted covers, special functions, and reservations. 
• Implement proper rotation of food in the “Mise en place.” 
• Adhere to the hotels standards of food quality, preparation, recipes, and presentation.
• Minimize spoilage and wastage.
• Actively coordinate the production and preparation of all food items within the assigned area ensuring a smooth and efficient operation. 
• Maintain the highest standards of quality and portion control, prepare requisitions, check expiry dates, identify slow-moving items, and ensure proper storage.
• Maintain operating equipment and report any necessary repairs. 
• Consult with the Executive Chef regarding suggestions to improve quality. 
• Perform any other duties requested by management.

Salary
N200,000 - N300,000 / month. 

Application Closing Date
11th October, 2026.

Method of Application
Interested and qualified candidates should send their CV to: [email protected]using the position as the subject of the email.

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