Sous Chef – Pool Bar

About the role

The Sous Chef – Pool Bar supports the Chef de Cuisine in daily kitchen operations, delivering high‑quality food and memorable guest experiences at the poolside venue.

Key responsibilities

• Assist the Chef de Cuisine in managing daily kitchen activities and ensure consistency in food quality, taste and presentation.
• Supervise food production for poolside dining and bar service, monitor food costs, waste and purchasing requirements.
• Train, mentor and develop junior culinary staff, and lead the kitchen in the Chef de Cuisine’s absence.
• Support special events, themed nights, pool parties and weekend promotions, ensuring smooth buffet and event execution.

Required profile

• Minimum 5‑7 years of culinary experience with at least 2 years in a Sous Chef, Junior Sous Chef or Senior Chef de Partie role in a luxury hotel, resort or upscale casual dining venue.
• Proven experience in pool bar or outdoor dining operations, high‑volume lunch/dinner service and weekend brunches.
• Ability to work calmly under pressure, strong communication skills and a hands‑on management style.

Required skills

• Mediterranean cuisine, seafood preparation, grill and barbecue concepts.
• Burgers, sandwiches, salads, healthy menu options and family‑style sharing platters.
• Children’s menus, premium bar snacks, appetizers and contemporary Nigerian cuisine.
• Production planning, kitchen organization, food cost control, inventory management and labor productivity.
• HACCP, food safety standards, quality control and buffet/event execution.