Job Role: Sous Chef

Location: Ikoyi

Client’s Industry: Hospitality

Salary: 200k

Our client, a reputable hotel seeks to hire a Sous chef whose daily duties would involve planning menus according to a fixed budget and following guidelines on nutrition and healthy eating, preparing and cooking food in accordance with food safety regulations. Monitoring and managing supplies within a budget.


  1.  Ordering quantities of raw food in line with meal numbers, menu planning, and portion control.
  2. Supervising the work of catering staff, including allocation of duties and work rotas.
  3. Developing relationships with food suppliers.
  4. Coordinating Culinary club.
  5. Undertaking all other catering activities, and ensuring the smooth running of the service.
  6. Management and control of food costs within the given budget.
  7. Taking stock of ingredients and equipment, and placing orders to replenish stock.
  8. Enforcing safety and sanitation standards in the kitchen.
  9. Creating new recipes to keep the menu fresh.
  10. Keeping up to date with industry trends.
  11. Receiving feedback and making improvements where necessary.


  1. The ideal candidate should possess a degree in human nutrition or relevant fields
  2. Must be versatile in his/her cooking skill and must be able to pass culinary knowledge to the children.
  3. Must possess over 4 years past experience as a working chef.
  4. Advanced knowledge of the culinary arts.
  5. Perfectionism in sanitation and quality control.
  6. Portfolio of creative, unique dishes.
  7. Expert multitasking ability.
  8. Great leadership and interpersonal skills.
  9. Ability to run stocktaking and place orders for resupply.
  10. Exemplary work ethic in a high-pressure environment.

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