Job summary

As a Sous Chef you work alongside the Head Chef to managing and overseeing daily kitchen activities, staff conduct and development, monitoring/ordering, stocking aiding with menu preparation, ensuring food quality, consistency and guest satisfaction by following standard designated recipes. In general, you report to the Head Chef and take responsibility of the entire kitchen operations in the absence of the Head Chef.

Job descriptions & requirements

Responsibilities:

• Provide guidance to junior staff members including cooking, food preparation and food plating and ensuring that a high standard of kitchen staff conduct, personal appearance and hygiene is maintained by all kitchen staffs
• Supervises all food preparation and to ensure method of cooking, presentation, and portion-sizing are as prescribed by restaurant standard

Oversees and organizes kitchen stock and ingredients:

• Ensures a first-in first-out rotation system and consistently verifies that all food products are properly dated and organized for quality assurance and according to health and safety regulations
• Ensure sufficient availability/stocking of all menu items, especially before and during prime operation hours plus ensuring mise en place are correctly and properly setup before operations
• Hires, trains and inducts new kitchen employees to restaurant and kitchen standards to ensure that all workstation and food preparation areas are kept clean, tidy, and sanitized according to health, safety and Restaurant standard throughout the day, when unattended and when closing the restaurant at the end of each day
• Manages food and product ordering by keeping detailed record and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Works with the Head Chef to maintain kitchen organization, staff scheduling, equipment maintenance, staff stability, training opportunities, boosting employee morale and productivity and provide a mechanism and performance feedback and \development plus assisting in resolving complaints
• Assists Head Chef in regular and seasonal menu creation, and regular review of existing menu, systems, and procedures to suggest innovative improvements
• Work with restaurant team management team to achieve restaurant sales goals/objectives and targets, supply ordering, budgeting, and kitchen efficiency and staffing and perform other administrative as assigned by the Head Chef
• Report all kitchen concerns, and equipment damage to the Head Chef/Manager assoon as noticed and to ensure that operating kitchen equipments is maintained to a good standard
• To attend and professionally participate in all meetings and training sessions as required.
• Perform other duties assigned by the manager when needed.
• All rules, policies and procedures that are in the Company’s Employee Handbook are to be followed at all times.

Requirements:

• Minimum HND/Degree in Nutrition & dietetics and additional degree in Culinary arts training, and Catering & Confectionaries
• 1-2 years’ Experience
• Vast knowledge of food production methods, kitchen equipments, and best practices.
• Excellent leadership skills.
• Ability to pay attention to detail and work well under pressure
• Excellent Performance monitoring
• Great Organization, Communication and Coordination skills
• Ability to prioritize workloads and accept constructive criticism
• Excellent time management skills
• Ability to be creative and innovative with recipe and presentation
• Physical strength and agility
• Ability to work for long hours

Key Performance Indicators:

• Timeliness/Time Management: This measures how quickly guests get their orders. Average total of order delays per month.
• General Coordination and Organization: This can be measured by kitchen operations and staff organization and co-ordination. This is ascertained by staff abiding to rule, regulations, dress code, punctuality, regular reports and orderliness in the kitchen.
• Cleanliness of operational areas: This is measured by how clean and pest free the kitchen is within the time frame.
• Creative innovations: This is measured by how often improved operations in the kitchen are and regular and seasonal menu creation.
• Customer Retention Rate: measures the number of customers a company retains over a given period of time. It’s expressed as a percentage of a company’s existing customers who remain loyal within that time frame.
• Customers at the end of a period: New customers added during the period/ customers at the beginning of the period x 100

Work Schedule: Monday – Sunday, 8am – 9pm (some days may vary)

Location: Abuja

Remuneration: NGN 200,000 – 220,000

The Sous Chef reports directly to the Head Chef and Manager