• Application Deadline: Wed, 30 Apr 2025 00:00:00 GMT
• Position: Sous Chef



• Job Type Full Time



• Qualification BA/BSc/HND



• Experience 3 years



• Location Abuja




• Job Field Catering / Confectionery 
  
  

Description 

• We are seeking an experienced and motivated Sous Chef to assist in managing kitchen operations, ensuring high-quality food preparation, and maintaining smooth kitchen workflow.


• The Sous Chef will work closely with the Head Chef, overseeing staff, supervising food production, and ensuring consistency in taste, presentation, and quality.


• This role requires strong leadership skills, a deep understanding of culinary techniques, and the ability to thrive in a fast-paced environment.

Responsibilities

• Assist the Head Chef in all aspects of kitchen management, including menu planning, food preparation, and staff supervision.


• Oversee daily kitchen operations, ensuring efficiency, organization, and adherence to quality standards.


• Supervise and coordinate kitchen staff, ensuring tasks are completed effectively and on time.


• Train and mentor junior chefs, line cooks, and kitchen assistants, helping them develop culinary skills and maintain consistency in food preparation.


• Ensure all dishes meet the restaurant’s quality standards in taste, presentation, and portion control.


• Develop new recipes and assist in designing seasonal menus that align with customer preferences and food trends.


• Monitor inventory levels, place orders for ingredients and kitchen supplies, and ensure proper stock rotation to reduce waste.


• Ensure all food items are properly labeled, stored, and maintained at appropriate temperatures to prevent spoilage and contamination.


• Manage and enforce food safety, hygiene, and sanitation regulations, ensuring compliance with health department standards.


• Conduct regular inspections of workstations, cooking equipment, and storage areas to ensure cleanliness and safety.


• Work with suppliers to source high-quality ingredients while maintaining cost efficiency.


• Prepare and cook high-quality dishes, assisting during peak service hours to ensure smooth food production.


• Oversee the preparation of sauces, soups, marinades, and other key components for dishes.


• Ensure proper portioning and plating of dishes according to restaurant presentation standards.


• Handle customer special requests, allergies, and dietary restrictions, ensuring modifications are made correctly.


• Monitor food costs and work with the Head Chef to implement cost-control measures without compromising quality.


• Assist in planning and executing catering events, private dining experiences, and special promotions.


• Maintain communication between kitchen and front-of-house staff, ensuring seamless coordination and timely service.


• Lead pre-service briefings with kitchen staff to review special menu items, dietary considerations, and service expectations.


• Assist in developing and enforcing standard operating procedures to improve kitchen efficiency and workflow.


• Stay updated on industry trends, new cooking techniques, and innovative plating styles to enhance the dining experience.


• Foster a positive and professional kitchen environment, promoting teamwork and a strong work ethic among staff.


• Step in for the Head Chef when necessary, taking full charge of the kitchen and decision-making responsibilities.


• Act as a role model for kitchen staff, upholding the highest standards of professionalism, discipline, and culinary excellence.

Requirements

• Culinary degree or professional chef certification.


• 3 years experience as a Sous Chef or in a similar role within a professional kitchen.


• Strong knowledge of culinary techniques, food preparation, and kitchen management.


• Ability to work efficiently in a high-pressure, fast-paced environment.


• Excellent leadership, training, and team management skills.


• Strong understanding of food safety, hygiene, and sanitation regulations.


• Creativity in menu development and recipe innovation.


• Excellent problem-solving skills and adaptability in handling kitchen challenges.


• Strong attention to detail, ensuring consistency in food quality and presentation.


• Ability to work flexible hours, including evenings, weekends, and holidays.