Job Summary

A Four Star Boutique Hotel in Ikoyi, Lagos, is seeking to employ the services of an experienced Sous Chef/Chef:

  • Minimum Qualification: Vocational
  • Experience Level: Mid level
  • Experience Length: 6 years

Job Description

Job title and overview:

  • Liaise with the F&B Manager to plan menus considering probable number of guests, health and wellness conditions, popularity of various dishes and beverages.
  • Oversee cooking - check methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.
  • Maintain high standards of hygiene, and handling food & beverage deliveries.
  • Provides leadership in culinary production, operations and procurement.
  • Develop culinary team members through appropriate coaching, training and mentoring.
  • Provide leadership and guidance to kitchen team in the preparation and serving of high quality and great tasting meals.

·         Assists the F&B Manager with the management of the food outlet and maintain the highest levels of food service and quality for F&B Department.

  • Assist in the implementation and monitoring of sanitation and cleaning schedules.
  • Assist in Monitoring food quality and react quickly to complaints and resolve any issues to guest satisfaction.
  • Ensure acceptable delivery times for orders and ensure utilization of checklists for consistency in quality and service delivery
  • Hands-on-experience of preparing fresh and healthy food on a cook to order basis within a hotel/restaurant background.
  • Absolute eyes for detail, creativity and passionate about food quality.
  • Adhere to the up to date version of the Kitchen Procedure Manual and ensure compliance.
  • Assist in training new hires, pertaining to all aspects and functions of the kitchen.
  • Taste and visually inspect all prepared food made in the kitchen.
  • Ensure that food, garnishes, and plate presentations are adhered to standard, amongst others.


Role deliverables:


Key deliverables include:

  • Creativity in relation with healthy food preparation in order to exceed guests’ satisfaction.
  • Ability to maintain a kitchen budget.


Candidate requirements:


Experience required - A minimum of 6 years’ experience in:

·         Menu planning, creative and innovative culinary skills and excellent preservation/treatment of food items.

·         Abreast with latest trends in food, so as to regularly provide appealing menu to customers thereby increasing the client base.

·         Maintain superior quality control.


Education/qualification requirements

  • Certificate in arts or pastry school or restaurant management institution or
  • Reasonable years work experience and training with creative and management ability.


Personal attributes required:

  • A strong passion for cooking
  • Must be able to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely manner.
  • Excellent written and verbal communication skills.
  • Demonstrate accuracy and thoroughness, and exhibit sound judgment.
  • Ability to deliver superior and consistent guest experience through food preparation, service standards and kitchen staff training.
  • Manage competing demands and able to deal with frequent change, delays, or unexpected events.
  • Attention to detail and a commitment to high standards of delivery.
  • Excellent organisational skills and ability to improve and promote quality.
  • Self motivated and exhibit calmness under pressure, with a flexible approach.
  • Strong commitment to team work and supporting the wider objectives of the Company.

Only Candidates with the required qualification, experience and attributes will be considered. 

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