Sous Chef

Responsibilities:

• Acting as the bridge between the front-of-house and back-of-house to ensure dishes are plated correctly and orders go out promptly.
• Checking food temperature, taste, and presentation before it leaves the kitchen.
• stepping into any kitchen station that is short-staffed or overwhelmed during a busy service.
• Improvised problem-solving when equipment malfunctions or unexpected staffing shortages occur.
• Organizing shift schedules, assigning daily prep tasks, and delegating closing or cleaning duties.
• Managing team morale and handling discipline or conflicts among kitchen staff.
• Conducting regular counts of walk-ins, freezers, and dry storage to keep track of stock.
• Placing orders with food vendors, monitoring food waste, and helping to manage labor and food costs.
• Collaborating with the executive chef to develop new recipes, plan menus, and test daily specials.
• Enforce food safety, hygiene protocols, and workplace cleanliness regulations to meet health department standards.

Requirement:

• Culinary Art Skill/SSCE/Ond Holders
• Culinary degree or diploma
• 1 - 2 years of experience as a Continental Cook or Chef de Partie
• Cooking skills and knowledge of international cuisine 

Remuneration: NGN 150,000 - 200,000