At HRD Solutions, we provide performance focused support to businesses in the areas of business strategy, organizational design and Human Resource Consulting.
We are recruiting to fill the position below:
Job Title: Sous Chef
Location: Ibeju Lekki, Lagos Employment Type:Full-Time Reports to: Head chef
Job Summary
The Sous Chef assists the Head Chef in managing the day-to-day kitchen operations of the cafeteria.
The role is responsible for supervising food preparation,ensuring food quality and safety standards, coordinating kitchen staff, maintaining inventory controls, and ensuring efficient meal service for students, staff, and visitor
The Sous Chef acts on behalf of the Head Chef in their absence.
Key Responsibilities Kitchen Operations:
Assist the Head Chef in planning, organizing, and supervising daily food production activities.
Ensure meals are prepared and served according to approved menus, recipes, and quality standards.
Monitor food preparation processes to ensure consistency in taste, presentation, and portion control.
Support the smooth operation of breakfast, lunch,dinner and special catering services.
Staff supervision:
Supervise cooks, kitchen assistants, and food service personnel during assigned shifts.
Assist in training and mentoring kitchen staff on culinary techniques,food safety,and workplace practices.
Allocate tasks and monitor staff performance to ensure productivity and efficiency.
Promote teamwork, discipline, and professional conduct with in the kitchen.
Food Safety and Hygiene:
Ensure compliance with food Safety, hygiene,and sanitation regulations.
Monitor proper food handling, storage, and temperature control procedures
Conduct regular checks to ensure cleanliness of kitchen equipment, utensils, and workstations.
Support the implementation of health and safety standards and corrective actions where necessary.
Inventory and Stock Control:
Monitor inventory levels and report stock requirements to the Head chef.
Assist with receiving,inspecting and storing food supplies and ingredients.
Ensure proper stock rotation using First-In,First-Out (FIFO) procedures.
Help minimize food waste and prevent spoilage through effective inventory management.
Address food quality issues promptly and recommend improvements where necessary.
Ensure customer satisfaction through consistent food quality and service excellence.
Catering and Special Events:
Assist in the planning and preparation of meals for events, conferences, meetings, and special functions.
Ensure catering orders are accurately prepared and delivered on schedule.
Support event food service operations as required.
Equipment Management:
Ensure kitchen equipment is used safely and maintained properly.
Report equipment malfunctions and maintenance requirements promptly.
Assist in monitoring adherence to workplace health and safety procedures.
Key Performance Indicators (KPIs)
Compliance with food safety and hygiene standards.
Food quality and consistency ratings.
Timeliness of meal preparation and service.
Food waste reduction targets.
Inventory accuracy and stock management.
Staff productivity and teamwork.
Customer satisfaction levels.
Qualifications and Experience Education:
Diploma, HND, Bachelor's Degree in Culinary arts,Catering management, Hospitality Management, or a related field.
Professional culinary certifications will be an added advantage.
Experience:
Minimum of 3-5 years experience in commercial kitchens, catering, hotels, restaurants, or university food service operations.
Previous supervisory experience is preferred.
Required Skills and Competencies
Strong culinary and food preparation skills.
Knowledge of food safety, hygiene, and sanitation standards.
Ability to supervise and motivate kitchen staff.
Good organizational and time-management skills.
Inventory and stock control knowledge.
Attention to detail and commitment to quality.
Strong communication and interpersonal skills.
Ability to work under pressure in a fast-paced environment.