We are recruiting to fill the position below:
Job Title: Junior Sous Chef
Location: Lagos
Job type: Full-time
Job-Category: Culinary
Job Description
- Accountable for the quality, consistency, and production of the food.
- Exhibits culinary talents by personally performing tasks while leading the staff
- Develops and trains the team to improve results.
- Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
- Setting and ensuring culinary standards and responsibilities are met.
- Recognizes quality products, presentations, and flavors.
- To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
- To assign responsibilities to subordinates, implementing the multi-tasking principle.
- To check subordinates’ performance periodically.
- To be a hands-on manager and always present in the operation, especially during busy periods.
- To implement flexible scheduling based on business patterns.
- To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped.
- To conduct monthly inventory checks on all operating equipment and supplies.
- To control the requisitioning, storage, and careful use of all operating equipment and supplies.
- To conduct daily pre-shift briefings to employees on preparation, service, and menu.
- To liaise with the Food & Beverage department on daily operations and quality control.
- To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.
- To be demanding and critical when it comes to operational standards.
- To always ensure and enforce the respect of the HACCP manual.
- To report immediately any HACCP-related issue to the Executive Chef and Sous Chef.
- To ensure that the Kitchen is kept clean and organized, both at the front as well as the back of the house.
- To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to.
Qualifications
- Diploma in Hospitality & Catering
- Diploma in Professional Cookery
- Basic Hospitality or Catering training
- Basic Food Hygiene, HACCP certification is an added advantage
- Previous experience in a similar capacity is preferred; or in a Supervisory role for at least 4 years
Other Requirements:
- Experience is an asset
- Prior experience working with Opera or a related system
- Fluency in English, additional languages are a plus.
Application Closing Date
Not Specified.
Job Features
Job Category | Chef |