Sous Chef
Zeebra Junction
Nigeria (Nigeria)
27d ago

Our client a Hotel in Lagos, Nigeria - is recruiting for a Sous Chef. The successful applicant will be an excellent team player able to work under pressure, have attention to detail, be accurate,customer focused, and retain a positive outlook.

Applications to : Apply on line to this advert or apply per email to : The Recruiter - gordon zeebrajunction.co.za

Remuneration :

  • $ 1500.00- Negotiable depending on current earnings and experience required for the position
  • Single status live in with meals
  • annual leave cycle
  • return flights to point of origin when on leave
  • Other Ex Pat benifits to be discussed in interview
  • Applications must include :

  • D etailed CV listing all previous employers, achievements and qualifications
  • Head and shoulders Photograph
  • Photos of recent culinary work done by yourself : At least one Starter , Main Course and Dessert
  • Please note that the above requirements must be included for candidates to be considered for this position.
  • Responsibilities :

  • Support Executive Chef in all kitchen management duties
  • Assume responsibilities of Executive Chef in their absence
  • Ensure all menus are followed and food standard is excellent at all times
  • Oversee the choice of recipes and train each chef on the proper use of the ingredients
  • Check and control all preparation of dishes and food before it goes out
  • Manage Kitchen Hygiene
  • Oversee and ensure good communication within your team including, holding a monthly and daily morning meeting with kitchen team
  • Continuous training, skills development and motivation of all kitchen staff including on the job training, monthly food workshops, training on kitchen equipment and hygiene
  • Management of staff administration, including - staff roster and leave structure and staff attendance register, staff inductions and personnel file management
  • Manage staff performance and ensure all staff understand their responsibilities
  • Take disciplinary action when necessary as per company policies
  • Assist with hiring and screening of all staff ensure the right people are in the right positions
  • Responsible for all food orders
  • Responsible for stock management and stock take of all food on the last day of each month with senior chef and one chef in training
  • Manage Budget and food costs with Executive Chef
  • Manage all store rooms and deep freezes
  • Have knowledge of products, suppliers, prices and current stock
  • Keep a diary to organize all daily, weekly and monthly information
  • Ensure there are sufficient cleaning materials, and chemicals in stock
  • Check and rotate stocks in fridges and freezers daily
  • Train all chefs on acceptable and unacceptable quality for receiving goods
  • Ensure that equipment is in working order and that it is always returned to the correct storage place
  • Requirements and skills :

  • Formal Culinary / Chef Qualification
  • At least 3+ years Head Chef / Sous Chef Experience required in 4 or 5 star hotels
  • Computer Literate Windows & Fidelio knowledge essential
  • Excellent Guest Relations & motivational skills
  • Excellent planning skills
  • Strong Leadership skills and able to lead a dedicated team efficiently
  • Excellent menu planning ability
  • Creative with menus, presentation and garnish skills
  • Strong day to day organizational skills
  • Able to maintain five star standards
  • Excellent Communication Skills Fluent in English
  • Able to work shifts or work additional shifts and hours at short notice
  • Work well under pressure
  • Self-motivated, self-starter
  • Sound knowledge of Industrial Relations procedures
  • Gordon Mollett

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