Sous Chef (Male Preferred)

Sous Chef (Male Preferred)

Location: Lekki-Ajah, Lagos
Industry: Hospitality / Beach Resort
Employment Type: Full-Time (Onsite)
Experience Level: Minimum of 5 Years
Monthly Salary: 250,000 - 300,000
Work Schedule: 6:00 AM start time, one day off per week
Accommodation: Provided

About the Role

We are seeking a passionate and professionally trained Male Sous Chef to join our culinary team at a prestigious beach resort in Lekki. This role is open to male candidates to promote gender balance within the kitchen team. The ideal candidate must have solid experience preparing both local and continental dishes, with at least five (5) years of proven experience in reputable restaurants, hotels, or fine dining establishments. The Sous Chef will support the Executive Chef in overseeing kitchen operations, ensuring food quality and consistency, maintaining discipline, and delivering exceptional culinary experiences to guests.

Key Responsibilities

1. Kitchen Operations & Supervision

• Assist the Executive Chef in planning and executing daily kitchen operations.
  
  

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

• Ensure a smooth workflow and effective coordination during service hours.
  
  

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

2. Food Preparation & Quality Control

• Prepare and oversee the production of local (Nigerian and African) and continental cuisines.
  
  

• Maintain exceptional standards of taste, texture, and presentation.
  
  

• Conduct daily freshness checks and ensure adherence to recipes and portion controls.
  
  

• Guarantee consistency in flavor and plating across all dishes served.
  
  

3. Staff Supervision & Development

• Supervise, mentor, and train kitchen staff to ensure professional growth and performance excellence.
  
  

• Promote teamwork, punctuality, and strict hygiene standards among kitchen personnel.
  
  

• Conduct on-the-job training and contribute to continuous skill enhancement initiatives.
  
  

4. Inventory & Cost Management

• Monitor and manage daily kitchen inventory and consumption.
  
  

• Collaborate with the storekeeper for proper stock control and documentation.
  
  

• Minimize waste through effective portion and cost management.
  
  

• Report shortages, spoilage, or maintenance concerns promptly.
  
  

5. Hygiene & Safety Compliance

• Enforce strict adherence to food safety and sanitation protocols.
  
  

• Maintain kitchen cleanliness and compliance with all health and safety standards.
  
  

• Supervise proper waste disposal, equipment maintenance, and temperature control.
  
  

6. Menu Development & Event Support

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

• Support culinary planning for special events, catering, and private dining.
  
  

• Maintain effective collaboration between kitchen, service, and management teams.
  
  

7. Reporting & Administration

• Maintain accurate records of production, inventory, and kitchen expenses.
  
  

• Participate in daily kitchen briefings and contribute to operational planning.
  
  

• Provide periodic reports to management on kitchen performance and improvement needs.
  
  

Qualifications & Requirements

• Minimum of HND / Diploma in Culinary Arts, Hospitality, or a related field.
  
  

• Minimum of 5 years experience as a Sous Chef or Senior Cook in a reputable hotel, resort, or fine dining restaurant.
  
  

• Proven expertise in local and intercontinental cuisine preparation.
  
  

• Strong leadership, organization, and multitasking abilities.
  
  

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

• Sound understanding of food costing, kitchen operations, and cost control.
  
  

• Excellent communication and interpersonal skills.
  
  

• Ability to work under pressure and maintain composure in a fast-paced environment.
  
  

• Certification in Food Safety or Hygiene (added advantage).
  
  

Compensation & Benefits

• Competitive monthly salary: 250,000 - 300,000
  
  

• Free on-site accommodation
  
  

• One day off weekly
  
  

• Staff meals and duty allowances
  
  

• Professional growth and mentorship opportunities
  
  

• Stable, structured work environment in a premium hospitality brand
  
  

How to Apply

Interested and qualified candidates should send their CV to: https://www.mysigma.io/jobs/sous-chef-male-preferred/

Use the subject line: Application Sous Chef (Beach Resort, Lekki)