- Location
- Lagos, Lagos
- Type
- Full-time
- Department
- Retail
- Experience
- 5+ years
- Closing date
- Today
- Source
- ApplyToJob
Description
Our client a fine-dining restaurant is looking for a disciplined, detail-oriented, innovative, and results-driven Sous Chef to support our Executive Chef in delivering outstanding culinary excellence.
Key Responsibilities
* Support the Executive Chef in overseeing daily kitchen operations.
* Ensure consistently high standards of food quality, presentation, and hygiene.
* Assist in menu planning, recipe development, and introducing innovative culinary ideas.
* Supervise, coach, and mentor kitchen staff to maintain a productive and positive work environment.
* Monitor inventory levels, prepare requisitions, and control food costs and waste.
* Ensure proper accountability and maintenance of kitchen equipment and utensils.
* Maintain compliance with food safety, sanitation, and health regulations.
* Foster a culture of teamwork, accountability, ownership, and continuous improvement.
Requirements
* Minimum of 7 years’ kitchen experience, with at least 5 years in a senior culinary role within a fine-dining or upscale restaurant.
* Bachelor’s Degree or HND in a relevant field.
* A National or Culinary Diploma is acceptable with a minimum of 10 years’ kitchen experience, including 5 years in a senior role in a fine-dining or upscale restaurant.
* Strong culinary expertise in continental cuisine with working knowledge of pastry production.
* Excellent inventory management and food cost control skills.
* Proficiency in Microsoft Excel, PowerPoint, restaurant inventory management systems, and staff scheduling software.
* Strong leadership, communication, and team management skills.
* Exceptional attention to detail and organizational ability.
* Ability to perform effectively in a fast-paced, high-pressure environment.
* Sound knowledge of food safety, hygiene, and kitchen health regulations.
Key Responsibilities
* Support the Executive Chef in overseeing daily kitchen operations.
* Ensure consistently high standards of food quality, presentation, and hygiene.
* Assist in menu planning, recipe development, and introducing innovative culinary ideas.
* Supervise, coach, and mentor kitchen staff to maintain a productive and positive work environment.
* Monitor inventory levels, prepare requisitions, and control food costs and waste.
* Ensure proper accountability and maintenance of kitchen equipment and utensils.
* Maintain compliance with food safety, sanitation, and health regulations.
* Foster a culture of teamwork, accountability, ownership, and continuous improvement.
Requirements
* Minimum of 7 years’ kitchen experience, with at least 5 years in a senior culinary role within a fine-dining or upscale restaurant.
* Bachelor’s Degree or HND in a relevant field.
* A National or Culinary Diploma is acceptable with a minimum of 10 years’ kitchen experience, including 5 years in a senior role in a fine-dining or upscale restaurant.
* Strong culinary expertise in continental cuisine with working knowledge of pastry production.
* Excellent inventory management and food cost control skills.
* Proficiency in Microsoft Excel, PowerPoint, restaurant inventory management systems, and staff scheduling software.
* Strong leadership, communication, and team management skills.
* Exceptional attention to detail and organizational ability.
* Ability to perform effectively in a fast-paced, high-pressure environment.
* Sound knowledge of food safety, hygiene, and kitchen health regulations.
Skills
ExcelComplianceFood SafetyInventory Management
