Sous Chef

Responsibilities:

• Preparing and delivering high quality, seasonal food to Guests.
• Maintaining a sanitary and organized work area.
  
• Managing the day-to-day operations of the kitchen.
• Ensuring the highest standards of food preparation and delivery are met, in line with Company specifications, Nafdac’s recommendations, global HACCP (Hazard Analysis and Critical Control Points) regulations, and global Good Manufacturing Practices.
• Assisting the Head Chef in menu development and creation, ensuring seasonality and quality of ingredients to deliver a vibrant daily menu based on fruits and vegetables in season.
• Assisting the Head Chef in ensuring targets are met in relation to food costs.
• Ensuring that staff members comply with all health & safety and food safety policies and procedures.
• Preparing and serving meals to staff members.
• Following position-specific task sheets and schedules. 

Requirements:

• Friendly, outgoing and personable.
• Flexible and adaptable.
• Customer-focused with a hands-on, can-do, nothing-is-too-much attitude to work.
• Meticulous and highly organized with strong time management skills.
• Able to follow step-by-step instructions and food preparation guidelines.
• Keen to excel.
• Computer literate.
• Has a good command of the English language.
• Can read and write one of the main indigenous languages in Nigeria: Yoruba, Igbo, Hausa. 

Remuneration: EUR 800 per month