Company: confidential
Location: Abuja (FCT)
Job Type: Full-time
Salary: NGN 150000
Apply Before: 2026-08-21
Job Description
Job Overview
The Food and Beverageassists the Head Chef in managing kitchen operations, food preparation, and kitchen staff to ensure the consistent delivery of high-quality meals.
The role involves supervising kitchen activities, maintaining food safety standards, coordinating food preparation, and ensuring that kitchen operations run efficiently.
The successful candidate will play a key leadership role in the kitchen by supporting the Head Chef in maintaining culinary excellence, operational efficiency, and compliance with hygiene and safety standards.
Key Responsibilities
Food Preparation and Production:
Assist the Chef in planning and preparing meals according to established recipes and standards.
Oversee food preparation to ensure consistency, quality, and presentation.
Ensure meals are prepared and served promptly.
Kitchen Supervision:
Supervise kitchen staff and coordinate daily kitchen activities.
Ensure proper task delegation among kitchen personnel.
Provide guidance and training to junior kitchen staff when necessary.
Quality Control:
Monitor food quality, taste, and presentation.
Ensure ingredients used meet quality standards.
Maintain consistency in food preparation and service.
Food Safety and Hygiene:
Ensure compliance with food safety regulations and hygiene standards.
Maintain the cleanliness and organisation of the kitchen and food preparation areas.
Monitor proper storage and handling of food items.
Inventory and Stock Management:
Assist in monitoring kitchen inventory and food supplies.
Support stock control and ensure timely replenishment of ingredients.
Minimise food wastage and ensure efficient use of kitchen resources.
Menu Support:
Assist the Head Chef in developing menus and introducing new dishes.
Provide input on food presentation and culinary improvements.
Performance Indicators
The Sous Chef will be evaluated based on:
Quality and consistency of food preparation
Efficiency of kitchen operations
Compliance with hygiene and food safety standards
Effective supervision of kitchen staff
Contribution to menu development and culinary innovation.
Qualifications and Requirements
Education:
A Diploma or certification in Culinary Arts, Hospitality Management, or a related field is preferred.
Experience
3–5 years of experience in a professional kitchen, with at least 1–2 years in a supervisory role.
Key Skills and Competencies:
Candidates should demonstrate:
Strong culinary and food preparation skills
Knowledge of kitchen operations and food safety practices
Leadership and team supervision abilities
Strong attention to detail and food presentation
Time management and the ability to work under pressure
Creativity and passion for food preparation
Technical Skills:
Knowledge of food preparation techniques and kitchen equipment.
Understanding of food safety, hygiene standards, and kitchen management practices.
Personal Attributes:
The ideal candidate should possess:
Strong work ethic and reliability
Ability to lead and motivate kitchen staff
High level of discipline and organisation
Passion for culinary excellence and creativity
Ability to remain calm and focused in a fast-paced environment
Work Environment:
Professional kitchen environment, such as restaurants, hotels, catering facilities, or institutional kitchens
Fast-paced setting requiring teamwork and coordination.
How to Apply
Click here to apply online
Source: HotNigerianJobs