• Application Deadline: Fri, 20 Mar 2026 00:00:00 GMT
• Position: Sous Chef/ Assistant Chef



• Job Type Full Time



• Qualification BA/BSc/HND , OND



• Experience 2 - 3 years



• Location Abuja




• Job Field Catering / Confectionery 
  
  




• Salary Range ₦100,000 - ₦150,000/month
  
  

​​​​​​​Key Responsibilities: 

• Assist the Head Chef in overseeing daily kitchen operations and ensuring smooth workflow during food preparation and service.


• Supervise and coordinate the activities of kitchen staff to ensure meals are prepared efficiently and to high quality standards.


•  Support the preparation, cooking, and presentation of dishes according to established recipes and menu guidelines.


• Monitor food quality, taste, and presentation to ensure consistency and adherence to the restaurant or hotel’s standards.


•  Ensure all kitchen activities comply with food safety, sanitation, and hygiene regulations.


• Assist in planning and organizing menu items, daily specials, and food preparation schedules.


•  Help manage inventory by monitoring food stock levels and assisting with ordering and receiving supplies.


• Ensure proper storage, labeling, and handling of food ingredients to maintain freshness and safety.


• Support the training and guidance of junior kitchen staff, including commis chefs and kitchen assistants.


•  Assist the Head Chef in controlling food costs by minimizing waste and ensuring efficient use of ingredients.


• Coordinate with front-of-house staff to ensure timely delivery of orders and smooth communication during service.


• Maintain cleanliness and organization of kitchen workstations, equipment, and food preparation areas.


• Step in to lead kitchen operations in the absence of the Head Chef when required.


• Assist with menu testing, recipe development, and presentation improvements where necessary.

Qualifications 

• A bachelor’s degree, diploma, or certification in Culinary Arts, Hospitality Management, or a related field is preferred.


•  2–3 years of relevant experience in a professional kitchen environment such as a hotel, restaurant, catering service, or hospitality establishment.


• Previous experience as a Junior Chef is highly desirable and will be considered an advantage.


• Basic knowledge of food preparation techniques, kitchen operations, and menu execution is required.


• Familiarity with food safety, hygiene standards, and kitchen sanitation practices within the hospitality industry is desirable.


• Experience working in a fast-paced kitchen environment and supporting senior chefs during service will be an added advantage.

Preferred Skills 

• Strong teamwork and leadership potential


• Good communication and interpersonal skills


• Ability to work efficiently in a fast-paced kitchen environment


• Strong organizational and time-management abilities


• Attention to detail in food preparation and presentation


• High level of discipline, responsibility, and professionalism