Sous Chef

Sous Chef

Location: Lekki, Lagos
Industry: Hospitality / Fine Dining / Restaurant
Employment Type: Full-Time (Onsite)
Experience Level: Minimum of 5 Years
Salary: Competitive (Based on Experience)

Role Overview

We are seeking a passionate and professionally trained Sous Chef to join our fine dining team in Lekki. The ideal candidate must be a graduate of a recognized culinary school with at least five (5) years of hands-on experience in reputable restaurants or fine dining establishments.
The Sous Chef will work closely with the Executive Chef to oversee all kitchen operations, ensure food quality and consistency, maintain discipline, and deliver an exceptional culinary experience.

Key Responsibilities 1. Kitchen Operations & Supervision

• Support the Executive Chef in planning, organizing, and executing daily kitchen operations.

• Supervise all kitchen sections including hot, cold, grill, pastry, prep, and dispatch.

• Ensure smooth workflow and coordination during service periods.

• Act as the head of kitchen operations in the absence of the Executive Chef.

2. Food Preparation & Quality Assurance

• Maintain exceptional standards of taste, texture, and presentation for all menu items.

• Conduct daily freshness and quality checks on all raw materials and perishables.

• Ensure adherence to recipes, portion control, and mise en place readiness.

• Guarantee consistency in flavor, plating, and visual presentation across dishes.

3. Staff Supervision & Development

• Supervise, motivate, and train kitchen staff to ensure performance excellence.

• Conduct on-the-job training and encourage continuous skill enhancement.

• Enforce punctuality, discipline, and professional hygiene practices.

• Participate in performance reviews and feedback sessions.

4. Inventory & Cost Management

• Monitor daily kitchen inventory, consumption, and requisitions.

• Collaborate with the storekeeper for accurate stock control and proper storage.

• Minimize waste through effective cost and portion management.

• Report shortages, spoilage, or maintenance concerns promptly.

5. Hygiene & Safety Compliance

• Enforce strict food safety and sanitation standards in line with health regulations.

• Ensure kitchen cleanliness and compliance with all hygiene protocols.

• Supervise waste management, equipment handling, and temperature control.

6. Menu Innovation & Event Support

• Assist in menu planning, recipe creation, and seasonal updates.

• Provide culinary support for events, catering, and private dining functions.

• Maintain strong collaboration with service and management teams.

7. Reporting & Administration

• Maintain accurate production logs, daily reports, and food cost records.

• Attend daily briefings and contribute to operational planning.

• Support management with data-driven insights for kitchen efficiency.

Candidate Profile

• Graduate of a recognized culinary or hospitality institute.

• Minimum of 5 years professional experience in fine dining or premium restaurant settings.

• Strong leadership, multitasking, and organizational abilities.

• In-depth knowledge of modern culinary techniques and plating artistry.

• Excellent interpersonal and communication skills.

• Sound understanding of cost control, procurement, and kitchen operations.

• Highly disciplined, detail-oriented, and committed to excellence.

Compensation & Benefits

• Competitive salary (based on experience and expertise).

• Staff meals and duty allowances.

• Opportunities for professional growth and mentorship.

• Supportive, high-standard, and team-oriented work environment.

Application Method

Interested and qualified candidates should send their CV and portfolio (if available) to:

Subject Line: Sous Chef Lekki

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