• Application Deadline:
• Position: Sous Chef



• Job Type Full Time



• Qualification Others



• Experience 4 - 7 years



• Location Lagos




• Job Field Catering / Confectionery 
  
  

Responsibilities

• Ensure consistent food quality, taste, portioning, presentation and service timing across all outlets and events.


• Coordinate daily mise en place and production so the kitchen is prepared for forecast business levels.


• Maintain rigorous food safety, hygiene, allergen and workplace-safety standards.


• Develop kitchen employees through structured instruction, coaching and performance feedback.


• Control food cost, stock usage, yields, waste and labour productivity.


• Support menu development and continuous improvement while protecting operational practicality and profitability.

Key Job Functions and Activities:

• Culinary Production and Service


• Kitchen Leadership and Workforce Deployment


• Food Safety, Hygiene and Compliance


• Cost, Stock and Waste Control


• Menu and Quality Development

Requirements

• Diploma, Higher National Diploma or Degree in Culinary Arts, Professional Cookery, Hospitality Management or a related discipline.


• A recognized culinary apprenticeship may be accepted where supported by substantial relevant experience.


• Formal training in food hygiene, allergen management, HACCP, occupational health and safety, and supervisory management is preferred.


• Typically, 4–7 years’ progressive professional kitchen experience, including at least 2 years as Chef de Partie, Junior Sous Chef or Sous Chef. Experience in hotels, restaurants, clubs, catering operations or high-volume banqueting is preferred.


• Demonstrated competence in multiple sections, menu production, modern and classical cooking methods, portion control, presentation and kitchen organization.


• Ability to use Microsoft Office and kitchen-related purchasing, recipe-costing, inventory, point-of-sale or scheduling systems.