Sous Chef (Male Preferred)
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Job Location:
Monthly Salary:
Experience Required:
Posted on:
Yesterday
Vacancies:
1 Vacancy
Job Summary
Location: Lekki-Ajah Lagos
Industry: Hospitality / Beach Resort
Employment Type: Full-Time (Onsite)
Experience Level: Minimum of 5 Years
Monthly Salary:
Work Schedule: 6:00 AM start time one day off per week
Accommodation: Provided
About the Role
We are seeking a passionate and professionally trained Male Sous Chef to join our culinary team at a prestigious beach resort in Lekki. This role is open to male candidates to promote gender balance within the kitchen team. The ideal candidate must have solid experience preparing both local and continental dishes with at least five (5) years of proven experience in reputable restaurants hotels or fine dining establishments. The Sous Chef will support the Executive Chef in overseeing kitchen operations ensuring food quality and consistency maintaining discipline and delivering exceptional culinary experiences to guests.
Key Responsibilities
1. Kitchen Operations & Supervision
Assist the Executive Chef in planning and executing daily kitchen operations.
Supervise all kitchen sections including hot cold grill pastry prep and dispatch.
Ensure a smooth workflow and effective coordination during service hours.
Act as head of kitchen operations in the absence of the Executive Chef.
2. Food Preparation & Quality Control
Prepare and oversee the production of local (Nigerian and African) and continental cuisines.
Maintain exceptional standards of taste texture and presentation.
Conduct daily freshness checks and ensure adherence to recipes and portion controls.
Guarantee consistency in flavor and plating across all dishes served.
3. Staff Supervision & Development
Supervise mentor and train kitchen staff to ensure professional growth and performance excellence.
Promote teamwork punctuality and strict hygiene standards among kitchen personnel.
Conduct on-the-job training and contribute to continuous skill enhancement initiatives.
4. Inventory & Cost Management
Monitor and manage daily kitchen inventory and consumption.
Collaborate with the storekeeper for proper stock control and documentation.
Minimize waste through effective portion and cost management.
Report shortages spoilage or maintenance concerns promptly.
5. Hygiene & Safety Compliance
Enforce strict adherence to food safety and sanitation protocols.
Maintain kitchen cleanliness and compliance with all health and safety standards.
Supervise proper waste disposal equipment maintenance and temperature control.
6. Menu Development & Event Support
Assist in menu creation recipe innovation and seasonal updates.
Support culinary planning for special events catering and private dining.
Maintain effective collaboration between kitchen service and management teams.
7. Reporting & Administration
Maintain accurate records of production inventory and kitchen expenses.
Participate in daily kitchen briefings and contribute to operational planning.
Provide periodic reports to management on kitchen performance and improvement needs.
Requirements
Qualifications
Minimum of HND / Diploma in Culinary Arts Hospitality or a related field.
Minimum of 5 years experience as a Sous Chef or Senior Cook in a reputable hotel resort or fine dining restaurant.
Proven expertise in local and intercontinental cuisine preparation.
Strong leadership organization and multitasking abilities.
In-depth knowledge of modern cooking techniques and plating artistry.
Sound understanding of food costing kitchen operations and cost control.
Excellent communication and interpersonal skills.
Ability to work under pressure and maintain composure in a fast-paced environment.
Certification in Food Safety or Hygiene (added advantage).
Benefits
Competitive monthly salary:
Free on-site accommodation
One day off weekly
Staff meals and duty allowances
Professional growth and mentorship opportunities
Stable structured work environment in a premium hospitality brand
Company Industry
IT Services and IT Consulting
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Cooking
- Cost Control
- Sanitation
- Knife Skills
