Sous Chef

A reputable restaurant in Wuse 2 Abuja is seeking a talented and creative Sous Chef to join our culinary team. As the second-in-command, the Sous Chef will assist the Executive Chef in overseeing kitchen operations, including food preparation, menu development, staff management, and maintaining high standards of food quality and cleanliness. The ideal candidate will be an innovative professional with excellent leadership abilities, a passion for creating exceptional dishes, and a deep understanding of kitchen operations.

Key Responsibilities:

1. Kitchen Operations & Management:
- Supervise and coordinate all activities in the kitchen.
- Assist in managing kitchen staff to optimize performance and maintain a positive work environment.
- Ensure the kitchen operates efficiently, maintaining smooth service during busy periods.
- Oversee food preparation and cooking, ensuring consistency in quality, taste, and presentation.
- Ensure that kitchen operations are compliant with food safety and health regulations.

2. Menu Preparation:
- Assist the Chef in designing and planning menus.
- Develop and test new recipes.
- Ensure consistency in taste, portion sizes, and presentation.

3. Staff Supervision and Training:
- Manage kitchen staff by assigning tasks, monitoring performance, and providing guidance as needed.
- Schedule and manage shifts to optimize staff efficiency.
- Train new kitchen employees on cooking techniques, equipment usage, and safety protocols.
- Provide feedback and resolve kitchen staff conflicts

4. Inventory & Cost Control:
- Monitor stock levels and place orders to avoid shortages or waste.
- Assist in managing food costs and minimizing waste.
- Conduct regular inventory checks.

5. Quality Control and Standards:
- Oversee food preparation to ensure quality and consistency.
- Enforce strict adherence to health and safety standards, including hygiene and sanitation regulations.

Requirements:
- Minimum of 5-10 years of experience in a similar role, with a strong track record of kitchen and staff management.
- Strong culinary knowledge, including cooking methods, kitchen equipment, and food safety standards.
- Experience with menu planning, recipe development, and maintaining food quality standards.
- Excellent leadership skills with the ability to train, motivate, and manage a diverse kitchen team.
- Solid organizational and time-management skills.
- Proficiency in Microsoft Office and kitchen management software.
- Ability to work under pressure and handle high-stress situations.
- A degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Compensation:
- Competitive salary, commensurate with experience.
- Additional benefits may be offered

How to Apply:
Interested candidates should submit their resume and portfolio . Only shortlisted candidates will be contacted for an interview.