Junior Sous Chef – Hotel Kitchen

About the role

The Junior Sous Chef supports the kitchen team in delivering high‑quality meals for guests and events at the Sheraton Lagos Hotel. This entry‑level management role combines hands‑on food preparation with supervision of staff to ensure smooth daily operations.

Key responsibilities

• Maintain food handling, sanitation, and safety standards throughout the kitchen.
• Oversee production and preparation of menu items, ensuring consistency and quality.
• Coordinate with restaurant and banquet departments to time service for events.
• Lead shifts, personally preparing dishes and responding to special requests.
• Supervise and train cooks and kitchen assistants, monitoring performance and attendance.
• Assist with inventory, purchasing, and cost control to meet budget targets.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Strong understanding of kitchen sanitation and food safety regulations.
• Ability to work in a fast‑paced environment and manage a diverse team.

Required skills

• Food preparation and cooking techniques
• Sanitation and food safety standards
• Basic inventory and purchasing knowledge

What we offer

• Full‑time, on‑site position in a leading international hotel.
• Opportunities for professional growth and advancement within the hospitality sector.
• Collaborative team environment focused on guest satisfaction.