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

 

Profile

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

 

Benefits

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

Summary

Company

Habiba Balogun Consulting

Job Level

Experienced (Non-Manager)

Location

Lagos

Specialization

Hospitality / Leisure / Travels

Job Type

Full-Time

Minimum Qualification

Degree

Preferred Years of Experience

5 - 7 years

Application Deadline

Tomorrow