Sous Chef

Habiba Balogun Consulting

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A new resort hotel in Epe, Lagos State, under the management of a hospitality group, is looking for employees who are:

  • Very friendly & social
  • Speak English and one native language
  • Open to correction and learning
  • Hands-on and have a can-do approach
  • Mature and calm under pressure
  • Responsible and respectful 


Overview of duties

  • Guarantees a high standard of culinary services offered to guests
  • Is able to innovate and diversify services offered to guests
  • Assits in managing and motivating the kitchen staff in order to offer a high standard of service to guests
  • Is responsible for food hygiene, safety and quality in the resort
  • Is responsible for meeting the department's quantitative and qualitative targets


Main responsibilities

Customer relations

  • Adapts to any specific requests made by guests
  • Is regularly available in the dining room
  • Heeds any remarks made by guests
  • Makes suggestions for tailor-made services on offer at the resort


Professional techniques / Production

  • Organises and supervises food preparations in line with the occupancy and consumption forecasts
  • Prepares dishes and/or supervises preparation
  • Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc.
  • Prepares the cooking instructions and ensures they are duly applied
  • Oversees the whole work shift: ensures respect of the maximum waiting times defined by the resort, checks
  • the presentation and temperature of dishes, etc.
  • Coordinates with restaurant serving staff in order to ensure that service runs smoothly
  • Ensures that all information is duly passed on to other departments, as appropriate


Team management

  • Develops team spirit and motivation by creating a good working atmosphere
  • Takes part in and validates recruitments
  • Organises the welcome and integration of new employees
  • Prepares and/or checks the work schedules in line with activity forecasts
  • Carries out annual performance appraisals and sets targets for employees
  • Prepares the training plan for the department and ensures the implementation thereof
  • Helps employees improve their skills and provides support for career development


Commercial / Sales

  • Regularly assesses the quality of services based on guests' remarks and quality audits
  • Maintains excellent relations with suppliers
  • Management and administration
  • Assists in the preparation of the department's annual budget in line with resort strategy
  • Manages kitchen stocks and supplies
  • Organises the department to suit need and optimises headcount to improve "prime cost"
  • Respects the productivity ratios as budgeted
  • Carries out inventories, inputs data and explains consumption differences
  • With the team, is continually looking for ways to improve costs and ratios while maintaining a high standard of
  • service and complying with relevant brand standards
  • Is actively involved in month-end procedures and justifies any differences


Hygiene / Personal Safety / Environment

  • Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff
  • Ensures the respect and due application of the rules of hygiene in the department
  • Sets up an action plan following the hygiene analysis results and tracks implementation
  • Checks that employees' uniforms are clean and in good condition
  • Ensures that safety instructions are respected for the use of kitchen equipment
  • Applies and ensures application of the resort's security regulations (in case of fire etc.)
  • Is responsible for the security of people and property within his/her area of responsibility


Reporting line

Reports to the Head Chef



Education / Professional experience

  • Vocational diploma or degree in professional cuisine
  • 6 to 8 years of experience
  • Significant supervisory experience
  • Perfect knowledge of Federal hygiene guidelines
  • Fluent in a national language and English


Skills / Qualities

  • Culinary talent, attention to detail, curiosity and generosity
  • Guest oriented
  • Attention to cleanliness and hygiene
  • Leadership
  • Excellent administrative skills
  • A thorough and organised approach
  • Ability to adapt
  • Good training and knowledge transfer skills
  • Ability to work under pressure
  • Responsive
  • Creative and innovative



A good salary and benefits in a conducive work environment, with training and personal development can be yours if you are ready to take on responsibility to fill this position



Habiba Balogun Consulting

Job Level

Experienced (Non-Manager)




Hospitality / Leisure / Travels

Job Type


Minimum Qualification


Preferred Years of Experience

5 - 7 years