Sous Chef
Location: Abuja (FCT)
Employment Type: Full-time
Job Overview
- The Sous Chef assists the Head Chef in managing kitchen operations, food preparation, and kitchen staff to ensure the consistent delivery of high-quality meals.
- The role involves supervising kitchen activities, maintaining food safety standards, coordinating food preparation, and ensuring that kitchen operations run efficiently.
- The successful candidate will play a key leadership role in the kitchen by supporting the Head Chef in maintaining culinary excellence, operational efficiency, and compliance with hygiene and safety standards.
Key Responsibilities
Food Preparation and Production:
- Assist the Head Chef in planning and preparing meals according to established recipes and standards.
- Oversee food preparation to ensure consistency, quality, and presentation.
- Ensure meals are prepared and served in a timely manner.
Kitchen Supervision:
- Supervise kitchen staff and coordinate daily kitchen activities.
- Ensure proper task delegation among kitchen personnel.
- Provide guidance and training to junior kitchen staff when necessary.
Quality Control:
- Monitor food quality, taste, and presentation.
- Ensure ingredients used meet quality standards.
- Maintain consistency in food preparation and service.
Food Safety and Hygiene:
- Ensure compliance with food safety regulations and hygiene standards.
- Maintain the cleanliness and organisation of the kitchen and food preparation areas.
- Monitor proper storage and handling of food items.
Inventory and Stock Management:
- Assist in monitoring kitchen inventory and food supplies.
- Support stock control and ensure timely replenishment of ingredients.
- Minimise food wastage and ensure efficient use of kitchen resources.
Menu Support:
- Assist the Head Chef in developing menus and introducing new dishes.
- Provide input on food presentation and culinary improvements.
Performance Indicators
The Sous Chef will be evaluated based on:
- Quality and consistency of food preparation
- Efficiency of kitchen operations
- Compliance with hygiene and food safety standards
- Effective supervision of kitchen staff
- Contribution to menu development and culinary innovation.
Qualifications and Requirements
Education:
- A Diploma or certification in Culinary Arts, Hospitality Management, or a related field is preferred.
Experience
- 3–5 years of experience in a professional kitchen, with at least 1–2 years in a supervisory role.
Key Skills and Competencies:
Candidates should demonstrate:
- Strong culinary and food preparation skills
- Knowledge of kitchen operations and food safety practices
- Leadership and team supervision abilities
- Strong attention to detail and food presentation
- Time management and the ability to work under pressure
- Creativity and passion for food preparation
Technical Skills:
- Knowledge of food preparation techniques and kitchen equipment.
- Understanding of food safety, hygiene standards, and kitchen management practices.
Personal Attributes:
The ideal candidate should possess:
- Strong work ethic and reliability
- Ability to lead and motivate kitchen staff
- High level of discipline and organisation
- Passion for culinary excellence and creativity
- Ability to remain calm and focused in a fast-paced environment
Work Environment:
- Professional kitchen environment such as restaurants, hotels, catering facilities, or institutional kitchens
- Fast-paced setting requiring teamwork and coordination.
Salary
N250,000 - N400,000 / Month.
Application Closing Date
30th April, 2026.
Method of Application
Interested and qualified candidates should:
Click here to apply online