• Application Deadline:
• Position: Junior Sous Chef


• Job Type Full Time


• Qualification BA/BSc/HND


• Experience 4 years


• Location Lagos


• Job Field Hospitality / Hotel / Restaurant 
  

Job Description

• Accountable for the quality, consistency, and production of the food.


• Exhibits culinary talents by personally performing tasks while leading the staff


• Develops and trains the team to improve results.


• Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.


• Setting and ensuring culinary standards and responsibilities are met.


• Recognizes quality products, presentations, and flavors.


• To ensure that the assigned kitchen is managed efficiently according to the established concept statement.


• To assign responsibilities to subordinates, implementing the multi-tasking principle.


• To check subordinates’ performance periodically.


• To be a hands-on manager and always present in the operation, especially during busy periods.


• To implement flexible scheduling based on business patterns.


• To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped.


• To conduct monthly inventory checks on all operating equipment and supplies.


• To control the requisitioning, storage, and careful use of all operating equipment and supplies.


• To conduct daily pre-shift briefings to employees on preparation, service, and menu.


• To liaise with the Food & Beverage department on daily operations and quality control.


• To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.


• To be demanding and critical when it comes to operational standards.


• To always ensure and enforce the respect of the HACCP manual.


• To report immediately any HACCP-related issue to the Executive Chef and Sous Chef.


• To ensure that the Kitchen is kept clean and organized, both at the front as well as the back of the house.


• To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to.

Qualifications

• Diploma in Hospitality & Catering


• Diploma in Professional Cookery


• Basic Hospitality or Catering training


• Basic Food Hygiene, HACCP certification is an added advantage


• Previous experience in a similar capacity is preferred; or in a Supervisory role for at least 4 years