SOUS CHEF
- Compensation
- 450K / mo
- Location
- Lagos, Nigeria
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Full time
- Experience
- 5+ years
- Category
- Hospitality
- Posted
Skills
Must have
- Bachelor's Degree, HND, OND, or equivalent qualification in Culinary Arts, Hospitality Management, Hotel Management, Catering, or a related discipline.
- Professional culinary training or certification from a recognised culinary institution is highly desirable.
- Minimum of 5–7 years' professional culinary experience, with demonstrated experience in a supervisory or senior kitchen position.
- Proven experience in fine dining, luxury hospitality, premium restaurants, private members' clubs, or other high-end hospitality environments.
- Strong knowledge of international and contemporary culinary techniques.
- Good understanding of food safety, hygiene, HACCP principles, and kitchen sanitation standards.
- Demonstrated ability to manage kitchen teams and coordinate service effectively.
- Strong knowledge of food costing, portion control, inventory, and kitchen wastage management.
- Excellent communication, organisation, and problem-solving skills.
- Ability to work effectively under pressure in a fast-paced, high-standard environment.
- Strong attention to detail and commitment to culinary excellence.
Full description
SOUS CHEF
Industry: Hospitality | Luxury Lifestyle | Private Members' Club
Location: Victoria Island, Lagos
Department: Culinary / Kitchen Operations
Reports To: Culinary Operations Manager
Employment Type: Full-Time | Onsite
Salary: ₦450,000 Net Monthly
Experience: 5–7 Years
ROLE OVERVIEW
We are seeking an experienced and highly skilled Sous Chef to support the leadership and day-to-day operations of the kitchen within a premium private members' club in Victoria Island, Lagos.
The successful candidate will be responsible for maintaining exceptional food quality, consistency, presentation, hygiene, and kitchen discipline while supporting the smooth execution of daily culinary operations.
The ideal candidate should have strong experience in fine dining, luxury hospitality, premium restaurants, private members' clubs, or other high-end hospitality environments, with a clear understanding of elevated service standards and demanding guest expectations.
KEY RESPONSIBILITIES
- Support the Culinary Operations Manager in the effective management of daily kitchen operations.
- Lead and supervise kitchen staff during service, ensuring smooth workflow and timely food production.
- Maintain consistently high standards of food preparation, presentation, taste, portioning, and quality.
- Ensure all dishes are prepared according to established recipes, specifications, and presentation standards.
- Coordinate mise en place and ensure the kitchen is fully prepared for service.
- Monitor food quality and consistency throughout service and take immediate corrective action where required.
- Supervise Line Cooks, Prep Cooks, and other kitchen personnel as assigned.
- Maintain strict compliance with food safety, hygiene, sanitation, and health standards.
- Monitor kitchen inventory, portion control, wastage, and proper use of ingredients.
- Work closely with the culinary team on menu execution, recipe adherence, and product consistency.
- Assist with stock control, ordering requirements, receiving, and proper storage of food products.
- Support food costing initiatives and minimise unnecessary waste without compromising quality.
- Ensure kitchen equipment, workstations, and service areas are clean, organised, and properly maintained.
- Train, coach, and develop junior kitchen staff to improve technical competence and service delivery.
- Maintain calm, decisive, and effective leadership during busy or high-pressure service periods.